Orange and Honey Pannacotta

Serves8 Origin Fusion
Preparation 5-10mins Heat rating (No heat)
Cooking 10-15mins Ease (Easy)
Vegetarian Yes


10+4 (bashed and squashed Green Cardamom pods
4 large oranges (or 6 small ones)
200ml whole milk
500ml double cream
50g caster sugar
3 tbsp honey
2 Gelatine leaves
300ml plain, wholemilk yoghurt


Finely grate the zest of one or two of the oranges into a saucepan. Add the milk, cream, sugar, honey and cardamom, and bring to a simmer, stirring to dissolve the sugar and honey. Remove from the heat.

Meanwhile, soak the gelatin sheets in cold water until soft. Squeeze out the excess water, add the gelatine to the hot, infused cream and stir to dissolve. Leave to cool to room temperature, then stir in the yoghurt and strain through a fine sieve into a jug.

Pour the pannacotta mix into eight moulds or small cups, and put them in the fridge for at least four hours, to set. Meanwhile, segment the oranges and place in a bowl. Squeeze out the juices of the oranges into a small saucepan, add split cardamom pods and add a couple of teaspoons of honey. Reduce the orange juice by half. Cool and pour over the segmented oranges.

To serve, dip the moulds very briefly in warm water to loosen, then carefully turn out the pannacotta on to plates and serve with the orange segments and the juice.

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