Cardamon panna cotta with summer berries
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Cardamon panna cotta with summer berries
Recipe by Oded Oren
Dessert should never be complicated, and just infusing the milk and cream with cardamon adds a lot of love to this simple and easy-to-make dessert
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
438Kcal
Fat
42gr
Saturates
25gr
Carbs
7gr
Sugars
7gr
Fibre
1gr
Protein
8gr
Salt
0.4gr
Oded Oren
Oded Oren moved to the UK from Tel Aviv, where he worked as a head chef, back in 2011. After a series of successful restaurant stints, pop-ups and residencies, Oded opened his own restaurant, Oren, in east London in 2019 followed by a deli in 2023, which is located just around the corner
See more of Oded Oren’s recipes
Oded Oren
Oded Oren moved to the UK from Tel Aviv, where he worked as a head chef, back in 2011. After a series of successful restaurant stints, pop-ups and residencies, Oded opened his own restaurant, Oren, in east London in 2019 followed by a deli in 2023, which is located just around the corner
See more of Oded Oren’s recipes
Ingredients
- 35 cardamom pods
- 500ml whole milk
- 400ml double cream
- 120g caster sugar
- 4 sheets platinum-grade gelatine
- about 200g fresh summer berries (we used raspberries, strawberries and blueberries)
- 25g pistachio kernels, finely chopped
Step by step
- On a chopping board, crush the cardamom pods with the flat of a chef’s knife so they split open, then add to a saucepan with the milk, cream and sugar. Set over a medium heat until steaming, then cook gently for 10 minutes, stirring occasionally. Remove from the pan and set aside to infuse for a further 10 minutes. Meanwhile, soak the gelatine in cold water for 5-7 minutes to soften.
- Squeeze any excess water from the gelatine and then add to the hot cream mixture and stir until melted. Strain into a measuring jug (discard the cardamom pods), then pour into six coupe glasses, ramekins or small bowls (200-250ml each). Carefully transfer to the fridge to chill for 3 hours, or until set with a slight wobble.
- To serve, top the panna cotta with the summer berries (halved as necessary) and chopped pistachios.
