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Cardamom Panna Cotta with Raspberry Sauce

Servings: 6

When you crack cardamom pods, you release their fragrance for a more intense flavor. This recipe uses cracked cardamom pods to infuse the mixture of heavy cream, milk, sugar, and vanilla, which makes for a more potently-flavored panna cotta. Raspberry sauce is the perfect complement, brightening the palate with zingy tartness and vibrant color.


For the panna cotta

  • 3 tsp. unflavored gelatin
  • 1/4 cup (59g) cold water
  • 1-1/2 cups (355ml) heavy cream
  • 1 cup (236ml) whole milk
  • 1/3 cup (66g) granulated sugar
  • 1 Tbs. cracked cardamom pods
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cardamom
  • Canola oil, for greasing

For the raspberry sauce

  • 2 cups fresh raspberries; more for garnish
  • 1/4 cup granulated sugar
  • 1 lemon, juiced


Make the panna cottas

Sprinkle the gelatin over the cold water; stir with a fork to prevent lumps, and let bloom and dissolve 5 minutes.

In a medium saucepan, heat the cream, milk, sugar, and cardamom pods over medium-low heat. Cook and stir until the sugar is dissolved, but do not let simmer, 4 to 5 minutes. During the last minute, add the bloomed gelatin, and stir to dissolve.

Remove from the heat, add the vanilla, and cover. Let the cardamom pods steep 8 to 10 minutes more.

Strain the milk mixture through a fine-mesh sieve into a bowl. Discard the cardamom. Stir in the ground cardamom. Let stand until thick enough to coat the back of a spoon, stirring occasionally, about 30 minutes.

Very lightly coat six 4-oz. ramekins with canola oil. Pour the mixture evenly among the ramekins, and chill until set, at least 8 hours.

Make the raspberry sauce

In a small saucepan, heat the 2 cups raspberries, the sugar, and lemon juice over medium-low heat. Mash using a wooden spoon, and let the berries simmer and break down, about 5 minutes.

Remove from the heat and strain the mixture through a fine-mesh sieve to remove the seeds. Using a rubber spatula, press the fruit against the sides of the sieve to extract as much juice and pulp as possible. Let cool.

To serve, dip the ramekins in a hot water bath, and run a paring knife around the edge of the panna cottas. Flip the ramekins upside down onto plates. Spoon over the sauce and garnish with fresh raspberries.


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