Cardamom panna cotta: an indian twist to an italian classic

Main Dish
4 servings
10 min
15 min
Very Easy


Number of serving: 4
2 cups heavy cream (crème entière in France)

1 teaspoon of freshly ground cardamom (see step 1 below)

1/3 cup sugar

1 1/2 teaspoons unflavored gelatin

1/2 cup reduced-fat milk

1/2 cup Greek or Bulgarian yogurt

Sliced or diced fresh mango


  • Use a handful of black cardamom seeds which have been removed from their pods. Place in a coffee grinder and grind to a smooth powder.
  • Set aside 1 teaspoon, reserving the excess in an airtight container for another use.
  • You can use store-bought powdered cardamom as well, but grinding your own for the best results.
  • Place the cream in a saucepan. Add the freshly ground cardamom and sugar and bring to a simmer over medium-low heat, stirring occasionally.
  • Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 7-8 minutes.
  • Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.
  • Divide among four custard cups or ramekins, cover with plastic wrap and refrigerate until set, preferably overnight.
  • Dip each custard cup or ramekin three-quarters of the way in warm water and then invert onto a nice serving plate, running a knife around the edges to loosen if need be.
  • Serve with sliced or chopped fresh mango.


Cardamom Panna Cotta: An Indian twist to an Italian classic, photo 1
Cardamom Panna Cotta: An Indian twist to an Italian classic, photo 2
Cardamom Panna Cotta: An Indian twist to an Italian classic, photo 3


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