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Photo of Cardamom-infused panna cotta with apricots by WW

Cardamom-infused panna cotta with apricots

Total Time
6 hr 25 min
20 min
5 min
Infusing with cardamom pods rather than traditional vanilla, creates ever more depths of flavour with its citrusy, spicy aroma and pairs perfectly with cooked apricots.



8 individual, halved, stone removed

Skim milk

¼ cup(s), (60ml)


1 tsp, ground, pods, lightly crushed


3 tsp


700 ml

Caster sugar

cup(s), (75g)

Brown sugar

1 tbs

Lemon juice

1 tsp

Oil spray

2 x 3 second spray(s)


  1. Lightly spray six 2/3 cup (160ml) capacity moulds with oil. Combine skim milk and cardamom pods in a small saucepan over medium heat. Bring to the boil. Remove from heat and set aside, covered, for 10 minutes. Strain mixture into a small bowl, pressing on cardamom pods with the back of a spoon to extract maximum flavour. Discard pods.
  2. Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Combine buttermilk, caster sugar and skim milk mixture in a jug. Stir until sugar has dissolved. Quickly stir in gelatine mixture until combined. Pour mixture into prepared moulds. Cover and place in fridge for 6 hours or until set.
  3. Meanwhile, place brown sugar, juice and 2 tablespoons water in a frying pan over high heat. Cook, stirring, for 1 minute or until sugar has dissolved. Add apricots, cut-side down, and cook for 1 minute or until golden and caramelised. Using a slotted spoon, transfer apricots to a plate. Set apricots and syrup aside to cool.
  4. Dip each mould briefly in a bowl of hot water and turn panna cottas out onto plates. Serve with apricots and syrup.


TIP: To bruise cardamom, place pods on a cutting board and gently press on them with the flat side of a large knife until they pop.