Orange Cardamom Panna Cotta

1. In a small bowl, sprinkle 2¼ tsp gelatin over 3 tbsp cold water.

2. Let it sit for 5–10 minutes until the gelatin swells and absorbs the water (it will look like a firm gel).

1. In a medium saucepan, combine:

   • 2 cups heavy cream

   • ½ cup whole milk

   • ⅓ cup sugar

   • Zest of 1 orange

   • ½ tsp ground cardamom (or add whole pods if infusing)

   • 1 tsp vanilla extract

2. Heat gently over medium-low heat, stirring occasionally until small bubbles form around the edges — do not boil.

3. Once warm (about 4–5 minutes), remove from heat.

1. Stir the bloomed gelatin into the hot (not boiling!) cream mixture.

2. Whisk until fully dissolved and smooth.

3. Let the mixture cool for 5 minutes before pouring into molds.

1. Pour the panna cotta mixture into 4 ramekins or glasses.

2. Let sit uncovered for 10–15 minutes at room temperature to prevent condensation.

3. Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight, until fully set.

To Serve in Glasses (easiest):

• Serve as-is with garnishes on top.

To Unmold (for the classic look):

1. Dip the bottom of each ramekin in warm water for 5 seconds.

2. Run a thin knife around the edge.

3. Invert onto a plate and gently lift.

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

• 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.