Cardamom – Panna Cotta

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Crush the cardamom pods, bring to the boil with the orange peel, cream and 30 g powdered sugar and simmer uncovered over a medium heat for 5 minutes. Remove the cardamom cream from the heat and let it steep for 20 minutes.
Soak gelatine in cold water. Pour the cardamom cream through a sieve. Heat 100 ml orange juice, dissolve the squeezed gelatine in it and mix with cardamom cream and yoghurt. Fill into 6 glasses and refrigerate for at least 3 hours (better overnight).
Halve the pomegranate, squeeze out the juice from one half and remove the seeds from the second half. Mix pomegranate juice with 30 ml orange juice, 10 g powdered sugar and the vanilla sauce powder. Then add the pomegranate seeds. Pour the pomegranate sauce onto the cardamom panna cotta before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.