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Recipe Detail Page
Orange-Honey-Yogurt Panna Cottas with Orange-Honey-Cardamom Syrup
Holiday 2019
Panna cotta is a classic Italian dessert that’s simple and easy to make but looks like a million bucks in a dish. Traditionally it’s made with milk or cream, but we’ve added Greek yogurt and honey for a surprising sweet tang.
Makes eight 6-oz (170-mL) or 6 extra-generous servings
1 ¼ cups (310 mL) cold whole milk
2 pouches unflavoured gelatin powder, 2 tbsp (30 mL)
2 ½ cups (625 mL) plain or honey-flavoured Greek yogurt
½ cup (125 mL) runny honey, divided
¾ cup (175 mL) freshly squeezed blood orange juice, divided
Zest of 1 washed blood orange, about 1 tbsp (15 mL)
2 green cardamom pods; smacked to open slightly with the flat of a chef’s knife or back of a wooden spoon
1 Add cold milk to a medium saucepan and sprinkle gelatin over the top; let stand for about 1 minute or until the tiny gelatin granules begin to bloom or grow.
2 Turn heat to low, stir continuously for about 5 minutes or until the gelatin is completely dissolved. Remove from heat and set aside.
3 Into the saucepan of milk and gelatin, gradually whisk in the yogurt, ¼ cup (60 mL) honey, ¼ cup (60 mL) orange juice, and zest.
4 When fully blended, divide and pour evenly into eight 6-oz (170-mL) ramekins, Mason jars or glasses. Use a jug or widemouth funnel for neat pouring. Refrigerate for at least 3 hours to set.
5 While panna cottas are chilling, make the orange-honey-cardamom syrup by adding the remaining honey and orange juice and the cardamom seeds to a small saucepan over low heat. Stirring often, simmer for 20 to 25 minutes until the cardamom flavour is as strong as you enjoy and the liquid has reduced and thickened somewhat. Transfer syrup to a small jug; use a fine sieve to catch any cardamom seeds fallen from the pods.
6 When ready to serve, add 2 tsp (10 mL) of the syrup to the tops of the panna cottas, and if desired, drizzle with a little extra honey.
Makes eight 6-oz (170-mL) or 6 extra-generous servings
