6 30 mins
Print Recipe

Spiced Cardamon Panna Cotta


  • 1 1/2 cups pouring cream
  • 1 1/2 cups milk
  • 1/4 cup caster sugar
  • 1 tsp 5 cardamom pods, bruised
  • 1/2 tsp vanilla bean paste
  • 3 tsp gelatine
  • 1/4 cup just boiled water
  • 825g can SPC pears sliced in juice, drained, retaining 1/2 cup juice
  • 1/2 cup torn raspberries (optional)
  • 1/4 cup chopped glace ginger (optional)


  1. Lightly grease Chill 6 x ½ cup dariole moulds or ramekins. 
  2. Combine cream, milk, sugar, cardamom pods and vanilla in a medium saucepan. Bring to boiling point, stirring, over a medium heat, 2-3 minutes until sugar dissolves. Remove from heat. Remove cardamom pods from milk mixture. 
  3. Quickly whisk gelatin into just boiled water with a fork until dissolved. Cool slightly. Whisk about ½ cup cream mixture into the melted gelatin, then whisk this into the cream mixture.
  4. Spoon 1 tsp of cream mixture into chilled moulds. Place 1 pear slice in base of each. Chill 5 minutes until pear is secure.  
  5. Fill each with remaining mixture. Place on a tray. Chill overnight before unmoulding. 
  6. To unmould, run the point of a knife carefully around the edge of each mould. Immerse one at a time in a small amount of hot water for 2-3 seconds. Invert onto a serving plate. Shake firmly. Carefully remove mould. Chill until required.
  7. Reduce reserved juice by boiling in a small saucepan 10 minutes. Allow to cool. Cut remaining pear slices into small pieces, mix with raspberries and ginger. Pour over cooled syrup. Spoon fruit over panna cotta to serve. 
Spiced Cardamon Panna Cotta

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