Cardamom Ginger Lemon Panna Cotta

Holi is just around the corner, so this is the perfect time to create a desi-inspired holiday treat. This panna cotta recipe uses the lovely earthiness of cardamom and ginger to create a desi twist on a classic italian treat. The lemon curd topping is all you need for a little acidic kick at the end. Perfect for the holiday (or any day really!)

Hope you try it soon!


  • 2 C heavy cream
  • 1 inch peeled ginger
  • 8-10 smashed cardamom pods
  • 1/4 C granulated sugar
  • 1/4 C cold water
  • 3 teaspoons of gelatin powder (Note: agar agar is my go to vegan substitute and I keep the ratio 1:1)
  • Lemon curd (I used this one from Hurley Farms)


  1. Sprinkle gelatin on top of water in a bowl and set aside for 7 minutes.
  2. Smash cardamom pods to release internal seeds and put in a tea strainer or cheesecloth with ginger
  3. Heat heavy cream, sugar, and spices until sugar melts and mixture barely comes to a boil. Remove from heat and remove spice pouch. Allow to cool for 2 minutes.
  4. Whisk in gelatin mixture until completely dissolved.
  5. Pour into glass containers and chill for 3 hours to set up.
  6. Top with lemon curd and serve!

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