Orange Cardamom Panna Cotta is a graceful fusion of creamy Italian indulgence and the warm, citrusy perfume of winter — perfect for dinner parties, romantic nights in, or simply treating yourself like royalty on a Tuesday.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Panna Cotta Base
2 ¼ tsp unflavored gelatin powder
3 tbsp cold water – to bloom gelatin
2 cups heavy cream
½ cup whole milk
½ cup granulated sugar
1 tsp pure vanilla extract
Zest of 1 orange – preferably organic
½ tsp ground cardamom
Optional Garnish (but lovely!)
Orange segments or zest curls
Crushed pistachios
Cardamom whipped cream
Honey drizzle or orange blossom honey
Pomegranate arils (for a wintery pop)
Bloom the Gelatin
1
In a small bowl, sprinkle 2¼ tsp gelatin over 3 tbsp cold water .
Let it sit for 5–10 minutes until the gelatin swells and absorbs the water (it will look like a firm gel).
Heat the Cream Mixture
2
In a medium saucepan, combine:
Heat gently over medium-low heat , stirring occasionally until small bubbles form around the edges — do not boil .
Once warm (about 4–5 minutes ), remove from heat.
Add Gelatin
3
Stir the bloomed gelatin into the hot (not boiling!) cream mixture.
Whisk until fully dissolved and smooth.
Let the mixture cool for 5 minutes before pouring into molds.
Pour & Chill
4
Pour the panna cotta mixture into 4 ramekins or glasses .
Let sit uncovered for 10–15 minutes at room temperature to prevent condensation.
Cover with plastic wrap and refrigerate for at least 4–6 hours , or overnight, until fully set.
Serving Options
5 To Serve in Glasses (easiest): To Unmold (for the classic look):
Dip the bottom of each ramekin in warm water for 5 seconds .
Run a thin knife around the edge.
Invert onto a plate and gently lift.
Garnish Ideas
6 Top each serving with any combination of:
Orange zest curls or supremed orange slices
Light cardamom-scented whipped cream
A drizzle of honey or orange blossom syrup
Crushed pistachios or toasted almonds
A few pomegranate seeds for festive color
Chef’s Tips
7
Gelatin matters : Don’t use too much or it will get rubbery. Always bloom first.
Orange zest magic : Use a microplane and only zest the bright part, not the bitter white pith.
Flavor flexibility : Swap cardamom for cinnamon, or add a splash of Grand Marnier for an adult twist.
Dairy options : For a lighter panna cotta, use half cream and half full-fat Greek yogurt or coconut cream.
Ingredients For the Panna Cotta Base
2 ¼ tsp unflavored gelatin powder
3 tbsp cold water – to bloom gelatin
2 cups heavy cream
½ cup whole milk
½ cup granulated sugar
1 tsp pure vanilla extract
Zest of 1 orange – preferably organic
½ tsp ground cardamom
Optional Garnish (but lovely!)
Orange segments or zest curls
Crushed pistachios
Cardamom whipped cream
Honey drizzle or orange blossom honey
Pomegranate arils (for a wintery pop)
Directions Bloom the Gelatin
1
In a small bowl, sprinkle 2¼ tsp gelatin over 3 tbsp cold water .
Let it sit for 5–10 minutes until the gelatin swells and absorbs the water (it will look like a firm gel).
Heat the Cream Mixture
2
In a medium saucepan, combine:
Heat gently over medium-low heat , stirring occasionally until small bubbles form around the edges — do not boil .
Once warm (about 4–5 minutes ), remove from heat.
Add Gelatin
3
Stir the bloomed gelatin into the hot (not boiling!) cream mixture.
Whisk until fully dissolved and smooth.
Let the mixture cool for 5 minutes before pouring into molds.
Pour & Chill
4
Pour the panna cotta mixture into 4 ramekins or glasses .
Let sit uncovered for 10–15 minutes at room temperature to prevent condensation.
Cover with plastic wrap and refrigerate for at least 4–6 hours , or overnight, until fully set.
Serving Options
5 To Serve in Glasses (easiest): To Unmold (for the classic look):
Dip the bottom of each ramekin in warm water for 5 seconds .
Run a thin knife around the edge.
Invert onto a plate and gently lift.
Garnish Ideas
6 Top each serving with any combination of:
Orange zest curls or supremed orange slices
Light cardamom-scented whipped cream
A drizzle of honey or orange blossom syrup
Crushed pistachios or toasted almonds
A few pomegranate seeds for festive color
Chef’s Tips
7
Gelatin matters : Don’t use too much or it will get rubbery. Always bloom first.
Orange zest magic : Use a microplane and only zest the bright part, not the bitter white pith.
Flavor flexibility : Swap cardamom for cinnamon, or add a splash of Grand Marnier for an adult twist.
Dairy options : For a lighter panna cotta, use half cream and half full-fat Greek yogurt or coconut cream.
Orange Cardamom Panna Cotta
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