Gluten Free Recipe for Cardamom Panna Cotta


Panacotta is a perfect example of a sweet dessert easy to prepare at home. It only requires a fridge and a stove with some plastic molds that we usually call darioles. But any individual glassware or ceramic dishes will do the job just as well. By the way, this is a gluten-free recipe for those who are curious.

This soft and very creamy dessert comes originally from Piedmont, a Northern Italian region. This recipe’s main ingredient is thickened or fresh cream; we have a cold dessert with a fresh and rich, creamy taste. To this, we can add almost any flavor we like, and for this instance, I have chosen one of my favorite, cardamom.


  • Milk: 550gm
  • Fresh/Thickened Cream: 1500g
  • Cardamom Powder: 40g
  • Castor Sugar: 200g
  • Gelatine Leaves: 30g

Other Requirements

  1. Icy Cold Water
  2. Food Processor/coffee grinder.
  3. Thermometer
  4. Some patience and love.


  1. First, soak the gelatine leaves into icy cold water.
  2. Mix the cardamom powder and sugar in a food processor or coffee grinder to make it very smooth, fine and well combined. This will make the combination into the cream easier later on.
  3. Start heating the cream and milk together in a saucepan.
  4. When already warm, fold in the cardamom sugar and beat a little to dissolve. Then keep stirring the mix slowly with a spoon; otherwise, it could burn on the bottom rather quickly.
  5. Besides that, drain the gelatine off the water and squeeze out the remaining, keep in a sieve on the side.
  6. Bring the milk/cream/cardamom/sugar mix to a temperature of 185ºF.
  7. Take off the heat, add the softened gelatine and blend well until dissolved with a spatula or a big spoon. Please do not use a whisk as we do not want any air bubbles coming into the blend.
  8. Let cool down a few minutes.
  9. Then fill up the lightly pre-spray-greased dariole molds and reserve in the fridge. Leave to rest in the refrigerator overnight.
  10. After around 24 hours, please take the pannacotta off the molds after passing first a wet kitchen knife around the mold’s side and place them straight on a plate. You might find the texture very soft, but this is the way it should be.

Lastly, pour some sauce or fruit coulis of your choice, then it is ready for eating! 

I hope you will enjoy preparing this recipe, and of course, like the taste of this creamy Italian dessert.

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