- 4/5 portions
- Cardamom Pannacotta
- 6 Cardamom Leaves
- 100g caster sugar
- 100ml double cream
- 400ml coconut milk
- 14g gelatine powder
- Melissa Cress
- Floregano
- Jasmine Flowers
- Yka Syrup
- 60g caster sugar
- 100ml water
- 8 Yka Leaves
Cardamom Leaf Pannacotta with Yka Leaves Syrup
Cardamom Leaf Pannacotta with Yka Leaves Syrup
A totally unique flavour and fragrance that comes from the leaves of the cardamom plant. Only available from Koppert Cress
Ingredients
Method
Blend together the sugar and Cardamom Leaves
In a pan, add the cream, and 100ml of coconut milk. Heat it gently, whisking continuously. Add the gelatine and whisk until dissolved completely.
With the pan off the heat, mix in 70g of the Cardamom sugar and add the rest of the cold coonut milk.
Pour in to your chosen mould and chill to set in the fridge for a few hours.
Dehydrate the rest of the Cardamom sugar and reserve for plating up.
To make the syrup, bring to the boil 60g of sugar with 100ml of water, reduce for 1 minute.
Add whole Yka Leaves to the syrup whilst whisking until the syrup turns bright purple. Cook for 20 seconds only. Pass through a sieve or filter and allow to cool before using.
Remove pannacotta from the moulds when ready to plate up. Sprinkle on top some Cardamom sugar and a few leaves of Jasmine flower, Floregano, Melissa cress & dehydrated Yka leaves.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
