Guest chef

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!

Clementine, coconut and cardamom panna cotta

  • Serves 6
  • Prep 20 mins
  • Total time 20 mins, plus cooling and chilling
0.0/5 rating (0 votes)
Clementine, coconut and cardamom panna cotta
Clementine, coconut and cardamom panna cotta

step by step

  • 1Put the cream, coconut cream, milk, 75g of the sugar and the cracked cardamom pods into a pan and simmer very gently for 5 minutes. Meanwhile, soak 4 of the sheets of leaf gelatine in a bowl of cold water until softened (keep the last sheet aside for the jelly). Remove the cream mixture from the heat, squeeze out the gelatine sheets and stir into the hot cream until melted. Leave to cool to room temperature, then strain and divide between 6 dessert glasses. Cover and chill in the fridge for at least 3 hours or until set.
  • 2To make the jelly, soak 1 sheet of leaf gelatinein a bowl of cold water for about 5 minutes until softened. Strain the clementine juice into a small pan, add the remaining 15g sugar and warm gently over a low heat to dissolve the sugar. Squeeze the excess water from the gelatine and add to the hot clementine juice, stirring until melted. Leave to cool to room temperature, then pour the mixture equally over the set panna cotta and chill in the fridge for a further 2 hours or until set. Serve garnished with clementine zest if you wish, with crisp biscuits or shortbread on the side.
  • Recipe photograph by Clare Winfield

Get ahead

Make up to 2 days ahead.

You will need

  • 1 x 300ml carton double cream
  • 1 x 250ml carton coconut cream
  • 100ml whole milk
  • 90g caster sugar
  • 16 cardamom pods, cracked open
  • 5 sheets of leaf gelatine
  • 200ml freshly squeezed clementine juice (4-5 easy peelers)
  • clementine zest to garnish, optional

+ Nutritional Information