A Simple Decadent Dessert

Cardamom Panna Cotta with Berry Compote

Sometimes you just need something sweet! Not tooth-achingly so, I don’t as a rule have that sweet a tooth but my house is beginning to resemble a home again following our recent home improvements and now I want a reward. So this is my choice. No it’s definitely not healthy, it contains loads of dairy and a little booze but I’ve worked incredibly hard... I deserve this, so do you.

I don’t have fancy moulds (yet) but find shot glasses or martini glasses great to serve this in. If you are feeling brave turn them out or serve straight up in the glasses with the berry compote poured on top, I’ve showed both but I think either way is equally attractive. The cardamom imparts a subtle flavour to the panna cotta and compliments the sharpness of the berries and the beauty of this dessert is that while it looks impressive, it is so simple and can be prepped in minutes.

Ingredients for 4-6 small servings

400ml double cream
40g caster sugar
6 green cardamom pods, broken open with a rolling pin or heavy object
1/2 tsp vanilla bean paste or seeds from 1/2 vanilla pod
3 sheets gelatine, soaked for 5 minutes in cold water

For the syrup

150g mixed frozen berries
1 tbsp grand marnier or other orange liqueur
1 tbsp caster sugar
Juice of 1/2 lime

Method

• Soak the gelatine leaves in cold water. Add cream, caster sugar, bashed cardamom seeds and vanilla paste or seeds to a heavy based saucepan. Heat very gently and stir until the sugar is dissolved, this will only take a couple of minutes. Do not boil the cream.
• Remove from the heat. Sieve out cardamom pods.
• Squeeze excess water from the gelatine leaves and add to the cream mixture. Stir until dissolved.
• Pour carefully into your chosen glasses and chill in the fridge for at least 2 hours.

For the berry compote

• Put frozen berries in a saucepan. Add 50 ml water and 1 tbsp of caster sugar. Heat gently until the fruit softens and the juice becomes slightly syrupy. Mash fruit slightly to release juice. Remove from the heat and add the juice of 1/2 lime and 1 tbsp liqueur. Leave to cool.
• To turn out of the glasses, place glass in bowl of hand hot water for about 20 seconds, loosen with a sharp knife if the panna cotta resists. Serve drizzled with the berries and syrup.
• If you make these far in advance, remove from the fridge and allow to come to room temperature before serving.