Lemon & Cardamom Panna Cotta with Blueberry Compote

Serves: 4 - 6 people

Difficulty: Easy

Panna Cotta is one of my all time favourite desserts. I have used a base recipe and then added a few of my own ingredients. 

I love to make this when I have guests coming round for dinner as I can make it in advance and then have loads of time to spend with them after dinner. I also like to serve it with a simple Saffron Shortbread for a little extra indulgence.

Ingredients

  • For the Lemon & Cardamom Panna Cotta:
  • 3 gelatine leaves
  • 285 ml double cream
  • 100 ml semi skimmed milk
  • 60 g caster sugar
  • 6 green cardamom pods, roughly bashed in a pestle and mortar
  • 1 vanilla pod
  • juice & zest of 1 lemon
  • For the Blueberry Compote:
  • 100 g blueberries
  • juice of 1 orange
  • juice and zest of 1 lemon
  • 1½ tablespoons sugar, to taste

Method

1.  Make the lemon & cardamom panna cotta. Dissolve the gelatine leaves in cold water for 5 minutes.

2.  In a heavy bottomed pan gently heat the cream, milk, sugar and crushed green cardamom pods.

3.  Slit the vanilla pod lengthways down the middle leaving 1 cm attached at one end. With the back of the knife carefully scrape out the seeds. Add to the pan with the pod.

4.  Squeeze in the lemon juice and zest, and stir occasionally, allowing it to come to the boil before removing from the heat.

5.  Squeeze out any excess water from the gelatine leaves before adding them to the boiling cream mixture. Stir well until all the gelatine has been dissolved.

6.  Pass the liquid through a fine sieve and pour into the panna cotta moulds or ramekins.

7.  Lay on a baking tray and allow to cool before transferring them to the refrigerator to set for at least 2 hours.

8.  In the meantime make the blueberry compote by adding all the ingredients into a pan and heat gently for 10 -15 minutes until the blueberries have almost broken down and the sugar has dissolved. It should be thick and syrupy.

9.  Pass the compote through a fine sieve reserving the textured blueberries for garnish.

10. Let the compote cool and serve with the chilled panna cottas and some Saffron Shortbread.


 
Tanya| May 20, 2016 at 5:54 am

This panna cotta is divine and so easy to make, one of my favourite flavour combinations. LOVE green cardamom pods. Have made this for dessert tonight. Can’t wait!!

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