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Orange cardamom creams

Orange  cardamom creams


Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60



  • 1 cup (250ml) fresh orange juice, strained

  • 150g caster sugar

  • 2 1/2 gelatine leaves* (10g leaves)

  • 1 teaspoon cardamom seeds (from 3 teaspoons cardamom pods)

  • 600ml thin cream

  • 1 vanilla bean, split, seeds scraped


  • 01

    Place juice and sugar in a pan and bring to the boil. Simmer rapidly over high heat until liquid has reduced by half. Set aside.

  • 02

    Place gelatine leaves in a bowl and cover with cold water. Set aside.

  • 03

    Place cardamon seeds in a saucepan over medium heat and dry-roast for 1 minute to release their aroma. Add cream, vanilla pod and seeds, then bring to the boil. Add orange syrup, stir to combine and remove pan from heat.

  • 04

    Squeeze excess water from gelatine and add to orange mixture. Stir until gelatine dissolves. Strain mixture and divide among eight 120ml moulds (the mixture won't completely fi ll the moulds).

  • 05

    Refrigerate for 5-6 hours until set.

  • 06

    For the caramelised orange, preheat a grill to high. Place segments on a tray lined with baking paper and sprinkle both sides with sugar. Grill for 5 minutes or until sugar starts to caramelise. Cool.

  • 07

    For praline, line an 18cm x 27cm slice pan with baking paper and scatter evenly with nuts. Place sugar and 1 cup (250ml) of water in a pan over medium-high heat and stir to dissolve sugar. Bring syrup to a rapid simmer. When it turns to a golden toffee (20-30 minutes), quickly pour syrup into the slice pan, taking care as it will be very hot. Cool completely, then transfer to a board and roughly chop.

  • 08

    To serve, run a knife round edge of moulds and turn panna cotta out onto plates. Serve with orange and praline.



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