Cardamom Pistachio Panna Cotta
Silky Italian custard infused with warm cardamom and crowned with crushed pistachios. A sophisticated, elegant dessert that's surprisingly simple to master.
- Total time
- 240 min
- Servings
- 4
- Calories
- 480
- Protein
- 8g
Ingredients
- 1.5 cups heavy cream
- ½ cup whole milk
- ¼ cup granulated sugar
- 6 whole cardamom pods
- 2 whole gelatin sheets
- ¼ cup cold water
- ⅛ tsp sea salt
- ½ cup shelled pistachios
- 1 tbsp honey
Instructions
- 1
Bloom the gelatin sheets by placing them in a bowl with cold water for 5 minutes until softened and pliable. This ensures smooth texture without lumps in the custard.
- 2
Lightly crush the cardamom pods with the side of a knife and place them in a heavy-bottomed saucepan with heavy cream, whole milk, and sugar. Heat over medium until the mixture steams gently and reaches about 160°F, stirring occasionally to dissolve the sugar (about 5-7 minutes).
- 3
Remove the pan from heat and let the cardamom infuse for 15 minutes, covered. The warm cream will deepen the cardamom flavor significantly—do not rush this step.
- 4
Strain the cream through a fine-mesh sieve into a clean bowl, pressing gently on the cardamom pods to extract all flavor. Discard the pods, then add sea salt to the warm cream.
- 5
Gently squeeze excess water from the bloomed gelatin sheets and whisk them into the warm cream until completely dissolved and smooth (about 1 minute). The residual heat will melt the gelatin without cooking it.
- 6
Divide the mixture evenly among four serving glasses or ramekins. Cover loosely and refrigerate for at least 4 hours, or until set and slightly jiggly but not runny (a knife inserted should hold a slight resistance).
- 7
While the panna cotta sets, finely chop the pistachios into small, even pieces and toss with honey and a pinch of salt. Toast lightly in a dry skillet over medium heat for 1-2 minutes, stirring constantly, until fragrant and slightly warm.
- 8
Just before serving, spoon the pistachio-honey mixture onto the center of each panna cotta. Serve chilled, within 1-2 hours of plating to maintain the delicate contrast between cold custard and the toasted nut topping.
Tools you’ll need
- Heavy-bottomed saucepan
- Fine-mesh sieve or strainer
- Whisk
- Four serving glasses or ramekins
- Small skillet
- Mixing bowl
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