Description
A sophisticated and elegant dessert, cardamom panna cotta is infused with warm spice, layered with floral rosewater syrup, and finished with crunchy pistachio praline. Creamy, aromatic, and texturally delightful, it’s ideal for special occasions or luxurious evenings at home.
Ingredients
- 1 cup thickened cream
- 1/2 cup milk
- 1/4 cup caster sugar (for panna cotta)
- 4 cardamom pods, bruised
- 1 titanium-strength gelatine leaf
- 1/4 cup caster sugar (for syrup)
- 2 tbsp water (for syrup)
- 1 tsp rosewater
- 1 drop pink food colouring (optional)
- 1/4 cup unsalted pistachio kernels
- 1/4 cup caster sugar (for praline)
- 2 tbsp water (for praline)
- Dried rose petals, for garnish (optional)
Instructions
- In a saucepan, combine cream, milk, 1/4 cup sugar, and bruised cardamom pods. Heat gently until simmering, stir, and allow to infuse for a few minutes.
- Meanwhile, soak gelatine leaf in cold water for 5 minutes. Squeeze out excess water and stir into warm cream mixture until dissolved.
- Let the mixture sit for 10 minutes, then strain to remove cardamom. Pour into two serving glasses, cover, and refrigerate overnight to set.
- For the syrup, combine 1/4 cup sugar, 2 tbsp water, and rosewater in a saucepan. Bring to boil, reduce heat, and stir until sugar dissolves. Add food coloring if using. Cool completely.
- Once panna cotta is set, pour syrup over and chill for another hour.
- Line a tray with baking paper and place pistachios in the center. In a clean saucepan, combine 1/4 cup sugar and 2 tbsp water for praline. Cook without stirring until golden (about 12 minutes).
- Pour caramel over pistachios. Let cool until solid, then break into shards and pulse in a food processor into crumbles.
- To serve, sprinkle praline over panna cotta and garnish with rose petals.
Notes
- Substitute cardamom with vanilla bean for a classic flavor.
- Use orange blossom water instead of rosewater for a citrusy twist.
- For vegan version, use plant-based cream/milk and agar-agar instead of gelatin.
- Almonds or hazelnuts can replace pistachios in the praline.
- Keep praline separate until serving to preserve crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 panna cotta
- Calories: 410
- Sugar: 30g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
