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Cardamom Panna Cotta with Sweet Plum Compote

Cardamom Panna Cotta with Sweet Plum Compote


An easy traditional Italian dessert made with love.

Literally, "panna cotta" means cooked cream. We promise, this tastes a lot better than it sounds. This is a delightful little treat. The panna cotta is lovely, creamy, and mild, with the strawberry and spices to give it zest and life. Plus, we love the presentation. Who wouldn't want their own little adorable cup!?

10 MinPrep Time
10 MinCooking Time
8Serves
2/5Difficulty

  • 1 tbsp unflavoured gelatine
  • ¼ cup cold water
  • 3 tbsp Eureka Lemon Olive Oil
  • 1 cup whole milk
  • 3 cups whipping cream
  • ¼ cup honey
  • ½ Vanilla Bean Pod or 1 tsp vanilla bean paste
  • 3 Green Cardamom pods or 2 tsp ground cardamom
  • pinch Fleur de Sel
  • Compote:
  • 2 cups ripe red or purple plums, pitted and roughly chopped (approx. 3 medium plums)
  • ¼ cup granulated sugar
  • ¼ cup Madagascar Vanilla White Balsamic
  • 2 strips (1” wide) orange rind
  • ¼ tsp Fleur de Sel
  • ½ lemon, juiced

Step 1 - In a large liquid measuring cup (large enough to hold all ingredients) measure out 1/4 cup cold water then sprinkle over gelatine. Let sit for 5 minutes to soften. Stir after 5 more minutes. Whisk olive oil into gelatine mixture and set aside. Lightly brush the inside of 8 small mason jars with olive oil and reserve.

Step 2 - In a saucepan, gently whisk together milk, cream, and honey over medium-low heat. Slice vanilla bean in half, retaining the very tip holding the bean together. Run the flat/dull side of a paring knife down the inside of the bean, scraping out the seeds. Add to the milk mixture. Gently break open cardamom pods, remove seeds from inside, and crush gently in a mortar and pestle. Add to milk mixture - add ground cardamom if using instead and whisk in. Continue to gently stir, ensuring milk does not come to a hard boil, just a gentle simmer, then remove from heat.

Step 3 - Strain milk mixture through a fine mesh sieve into gelatine mixture to remove cardamom and vanilla bean pod, gently stirring to combine. Avoid stirring too hard to create bubbles in the mixture. This ensures a smooth panna cotta. Let cool and skim any foam off the top.

Step 4 - Fill reserved ramekins with panna cotta mixture and cover each dish with plastic wrap. Chill in the fridge for 4 hours or overnight, until mixture is set.

Step 5 - Before serving, add compote ingredients to a saucepan. Stir together and simmer over medium-low heat for 10-15 minutes or until fruit begins to break down. Cool in the fridge.

Step 6 - Unmold panna cotta if desired for serving, or top with chilled compote and serve.

  • Eureka Lemon Olive Oil
  • Fleur de Sel
  • Madagascar Vanilla White Balsamic