Introduction

This 5-Star Cardamom Panna Cotta with Pears is an elegant yet easy dessert that combines creamy, fragrant panna cotta with delicately poached pears. It’s perfect for impressing guests or treating yourself to a refined autumnal treat.

5-Star Cardamom Panna Cotta with Poached Pears Recipe - Recipe Image

Ingredients

2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 1/2 teaspoons ground cardamom (or 6 crushed cardamom pods)
1 tablespoon vanilla extract
2 1/4 teaspoons unflavored gelatin powder
3 tablespoons cold water
2 firm Bosc or Anjou pears, peeled, halved, and cored
1 1/2 cups dry white wine (or apple juice for alcohol-free version)
1/2 cup sugar
1 cinnamon stick
2 whole cloves
1 strip of lemon peel

Instructions

Step 1: Bloom the gelatin by sprinkling it over the cold water in a small bowl. Let it sit for 5 minutes until it softens.
Step 2: In a saucepan, combine the heavy cream, whole milk, sugar, cardamom, and vanilla extract. Heat gently over medium heat, stirring constantly until the sugar dissolves and the mixture is hot but not boiling.
Step 3: Remove the cream mixture from the heat and stir in the bloomed gelatin until completely dissolved.
Step 4: Strain the mixture through a fine sieve to remove cardamom seeds or clumps. Pour into ramekins or dessert glasses and refrigerate for at least 4 hours, or until fully set.
Step 5: To prepare the poached pears, combine the white wine (or apple juice), sugar, cinnamon stick, cloves, and lemon peel in a medium saucepan. Bring to a simmer.
Step 6: Add the pear halves to the simmering liquid and poach gently for 20 to 25 minutes, until the pears are tender but still hold their shape.
Step 7: Remove the pears from the liquid and let them cool in the syrup. When cool, slice thinly or dice to use as a topping.
Step 8: Just before serving, top each set panna cotta with the sliced poached pears and optionally drizzle some of the poaching syrup over the top for extra flavor.

Tips & Variations

For a more intense cardamom flavor, use crushed cardamom pods instead of ground. Toast them lightly for added aroma.
If you prefer a dairy-free version, substitute the cream and milk with full-fat coconut milk.
Apple juice works beautifully as a non-alcoholic alternative for poaching pears, keeping the flavor bright and fruity.
To make ahead, prepare the panna cotta and poached pears separately; both can be refrigerated for 1–2 days before assembly.

Storage

Store the panna cotta covered in the refrigerator for up to 2 days. Keep the poached pears in their syrup in a sealed container, also refrigerated, for up to 3 days. To serve, bring to cool room temperature or chill before topping and serving. Avoid freezing, as the texture may change.

How to Serve

A smooth, white panna cotta sits in the middle of a white plate with a light blue inside, topped with amber caramel sauce. On top of the panna cotta is a small whole green pear with a brown stem and a couple of small purple flowers. Around the panna cotta on the plate are halved small green pears, also covered in caramel sauce, with tiny green herbs and more purple flowers scattered among them. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Absolutely. The panna cotta needs several hours to set, and the poached pears can be prepared a day in advance to save time on serving day.

Can I use ground cardamom instead of pods?

Yes. While crushed pods offer more complexity, 1 1/2 teaspoons of ground cardamom works perfectly and is easier to find.