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Clementine, coconut and cardamom panna cotta


Serves: 6
timePrep time: 20 mins
timeTotal time:
Clementine, coconut and cardamom panna cotta
Recipe photograph by Clare Winfield

Clementine, coconut and cardamom panna cotta


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
480Kcal
Fat
42gr
Saturates
30gr
Carbs
22gr
Sugars
22gr
Fibre
0gr
Protein
4gr
Salt
0.1gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 1 x 300ml carton double cream
  • 1 x 250ml carton coconut cream
  • 100ml whole milk
  • 90g caster sugar
  • 16 cardamom pods, cracked open
  • 5 sheets of leaf gelatine
  • 200ml freshly squeezed clementine juice (4-5 easy peelers)
  • 1 clementine, zest to garnish, optional

Step by step

Get ahead
Make up to 2 days ahead.
  1. Put the cream, coconut cream, milk, 75g of the sugar and the cracked cardamom pods into a pan and simmer very gently for 5 minutes. Meanwhile, soak 4 of the sheets of leaf gelatine in a bowl of cold water until softened (keep the last sheet aside for the jelly). Remove the cream mixture from the heat, squeeze out the gelatine sheets and stir into the hot cream until melted. Leave to cool to room temperature, then strain and divide between 6 dessert glasses. Cover and chill in the fridge for at least 3 hours or until set.
  2. To make the jelly, soak 1 sheet of leaf gelatine

    in a bowl of cold water for about 5 minutes until softened. Strain the clementine juice into a small pan, add the remaining 15g sugar and warm gently over a low heat to dissolve the sugar. Squeeze the excess water from the gelatine and add to the hot clementine juice, stirring until melted. Leave to cool to room temperature, then pour the mixture equally over the set panna cotta and chill in the fridge for a further 2 hours or until set. Serve garnished with clementine zest if you wish, with crisp biscuits or shortbread on the side.

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