Cardamom Panacotta With Pomegranate Reduction

Cardamom Panacotta With Pomegranate Reduction - Plattershare - Recipes, food stories and food lovers
To celebrate the season of love, I have decided to make a series of recipes you can try at the comfort of your home on this coming Valentine's Day and the year ahead.
And what better start than this No bake Italian dessert with cream and milk called Panna cotta which means 'cooked cream' in Italian.
Its a softly set pudding which is creamy yet firm. Generally gelatin is used to set this pudding. Panna cotta can be wholly made with cream or with a combination of cream, milk and fruits.
5 from 2 votes
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Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Served As: Dinner
Recipe Cuisine Type: Italian
Recipe Taste: Sweet
Calories 343 kcal
Servings 4


For The Cardamom Panna Cotta

  • 200 ml Cream I used Amul
  • 200 ml Milk full fat
  • ½ cup Sugar
  • 1 tsp Cardamom powder
  • 2 tsp Gelatin
  • 2 tbsp Cold water

For The Pomegranate reduction

  • 1/2 Pomegranate seeds
  • 2 tsp Corn flour
  • ¼ cup Water
  • Sugar to taste

For Garnishing

  • 1 tbsp Pomegranate seeds
  • 2 to 3 Mint leaves


  • In a small bowl, place the gelatin and pour the water over it. Let rest for about 20 mins. The gelatin will turn into jelly like mixture.
  • In a pan, combine cream, milk and sugar and bring to a rolling boil, stirring in between. Do this on a medium flame. Once it starts boiling over, add the cardamom powder and mix again.
  • Once done, take about 2 tbsp of this mixture and add to the gelatin and mix well.
  • Add this immediately to the hot milk mixture and combine well using a balloon whisk.
  • Let it cool down a bit. Pour into ramekins or any other glass bowl and let it set in the refrigerator for a minimum of 4 hours or overnight.
  • To make the Pomegranate reduction
  • Cut the pomegranates in half. Place a fine mesh sieve over a large bowl. Using your fingers, scrape the seeds into the sieve. With the back of a wooden spoon ,press on the seeds to extract the juice. Discard the seeds and set the juice aside.
  • In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well.
  • Cook this over medium heat, stirring constantly, until the mix begins to thicken and darkens to a deep wine color, and the mix coats the back of the spoon. Remove from the heat and let cool.
  • Before serving the Panacotta, de mould it from the ramekin or glass bowl into the serving plate.
  • Pour the Pomegranate reduction on it, Place some pomegranate seeds and mint leaves on top and serve immediately.
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5 from 2 votes

Recipe Nutrition

Calories: 343kcal | Carbohydrates: 37g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 40mg | Potassium: 226mg | Fiber: 2g | Sugar: 34g | Vitamin A: 844IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 0.3mg

Alka Jena
Alka Jena

Hi, I am Alka Jena, a Government Official by morning and culinary custodian by evening – a role in which I discover stories, curate recipes, get intimate with ingredients and cook & photograph flourishingly. Welcome to CulinaryXpress, the food space where the magic comes to life.

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