Recipe

Honey and cardamom panna cotta with oranges

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

Nov 29, 2010 1:00pm
  • 15 mins preparation
  • 2 hrs cooking
  • Serves 10
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Ingredients

Honey and cardamom panna cotta with oranges
  • 600 millilitre cream
  • 1/3 cup (115 grams) honey
  • 1/4 cup (55 grams) sugar
  • 6 cardamom pods, crushed lightly
  • 2 titanium-grade gelatine leaves (see note)
  • 400 gram greek-style yoghurt
  • 3 medium oranges, segmented
  • 1/2 cup (70 grams) pistachio kernels, toasted, coarsely chopped
Spiced syrup
  • 1/3 cup (75 grams) sugar
  • 1/3 cup (80 millilitres) water
  • 3 cardamom pods, crushed lightly
  • 1 cinnamon stick

Method

Honey and cardamom panna cotta with oranges
  • 1
    In a small saucepan, combine the cream, honey, sugar and cardamom; stir over medium heat until sugar dissolves. Bring to a simmer over medium heat. Remove from heat and set aside for 10 minutes.
  • 2
    Meanwhile, soak the gelatine leaves in a bowl of cold water about 3 minutes or until soft. Drain the gelatine leaves and stir into the hot cream mixture until dissolved. Use a whisk to stir in the yoghurt until smooth. Strain the mixture into a jug. Divide among 10 x 1/2 cup (125ml) serving glasses. Place on a tray, cover with plastic wrap and refrigerate 2-3 hours or until set.
  • 3
    To serve, divide oranges and Spiced Syrup among the panna cottas. Sprinkle with the pistachios.
Spiced syrup
  • 4
    In a small saucepan, combine the sugar, water, cardamom and cinnamon, stirring over medium heat until sugar dissolves. Bring to the boil. Boil gently for 5 minutes or until reduced to about 1/2 cup (125ml). Remove from the heat and cool to room temperature.

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