Some desserts make you stop and appreciate every spoonful, and this 5-Star Cardamom Panna Cotta with Pears is one of them. Smooth, rich, and lightly perfumed with cardamom and vanilla, it’s the kind of treat that feels both luxurious and effortless.
The silky panna cotta melts in your mouth while the tender poached pears add a sweet, aromatic finish that brings the whole dessert together beautifully.
Table of Contents
Why You’ll Love This Cardamom Panna Cotta
This panna cotta delivers that restaurant-worthy wow factor with a home-cooked heart.
- Silky smooth and delicately spiced
- Elegant yet easy—no baking required
- Make-ahead dessert, perfect for entertaining
- Cardamom adds warmth and depth
- Pears bring a fruity, aromatic balance
- Naturally gluten-free and customizable
I first made this dessert for a small dinner party when Emily’s parents visited. I wanted something sophisticated but not fussy—something that looked impressive but didn’t need hours in the oven.
When I served these panna cottas with gently poached pears and a drizzle of the golden syrup, the table went quiet after the first bite. That’s when I knew this recipe was a keeper.
Ingredients You’ll Need
This dessert has two main components: the creamy cardamom panna cotta and the fragrant poached pears.
For the Panna Cotta
- 2 cups heavy cream – creates that signature silky texture
- ½ cup whole milk – balances richness
- ½ cup granulated sugar – light sweetness
- 1½ tsp ground cardamom (or 6 crushed cardamom pods) – warm, exotic spice
- 1 tbsp vanilla extract – enhances the aroma
- 2¼ tsp unflavored gelatin powder – sets the cream just right
- 3 tbsp cold water – for blooming the gelatin
For the Poached Pears
- 2 firm Bosc or Anjou pears, peeled, halved, and cored – tender yet hold their shape
- 1½ cups of apple juice for an alcohol-free version
- ½ cup sugar – for a light syrup
- 1 cinnamon stick – cozy spice note
- 2 whole cloves – subtle warmth
- 1 strip of lemon peel – adds brightness
Optional Add-Ons or Substitutes
- Use coconut milk instead of cream for a lighter, dairy-free version
- Swap pears for apples or stone fruits like peaches
- Add a drizzle of honey or caramel before serving
- Replace wine with pear juice for a family-friendly version
- Sprinkle crushed pistachios for color and crunch
- Infuse the poaching liquid with star anise for extra aroma
Step-by-Step Instructions
Take it slow and gentle—panna cotta rewards patience with creamy perfection.
- Bloom the gelatin.
In a small bowl, sprinkle gelatin over cold water. Let it sit for 5–10 minutes until it softens. (Jake’s tip: blooming ensures smooth, lump-free texture.) - Heat the cream mixture.
In a saucepan, combine heavy cream, milk, sugar, and cardamom. Heat over medium heat until just steaming—don’t boil. Stir to dissolve the sugar and release the spice fragrance. - Add vanilla and gelatin.
Remove from heat. Stir in vanilla extract and the bloomed gelatin, whisking until completely dissolved. - Strain and pour.
Strain the mixture through a fine sieve to remove any spice solids. Pour into ramekins or glasses. Let cool slightly, then refrigerate for at least 4 hours, or overnight for best texture. - Poach the pears.
In a saucepan, combine apple juice, sugar, cinnamon, cloves, and lemon peel. Bring to a simmer, then add pear halves. Simmer for 10–15 minutes until tender but not mushy. Remove pears and let the syrup reduce slightly to a glaze. - Assemble and serve.
Unmold the panna cotta (optional) or serve directly in the glass. Top with a poached pear half and a drizzle of syrup. Garnish with mint leaves or chopped pistachios if desired.
Quick reminders:
- Don’t overheat cream—it can curdle or lose its silky texture
- Let gelatin fully dissolve before chilling
- Chill overnight for the creamiest set
- Always use ripe but firm pears—they poach beautifully without falling apart
Expert Tips for Success
This dessert is simple but elegant—small touches make all the difference.
- Use crushed cardamom pods for deeper flavor instead of ground powder
- Stir gently to avoid incorporating air bubbles
- For a softer set, reduce gelatin by ¼ teaspoon
- Always cool the panna cotta before covering—it prevents condensation
- Pears can be poached a day ahead and chilled in their syrup
- Serve the syrup warm for contrast against the cold panna cotta
- Try pairing with biscotti or almond cookies for texture
If you enjoy luxurious desserts like this, try my French Chocolate Flan or Gingerbread Latte Mousse Domes. Both share that same creamy, elegant texture that feels special without being complicated.
Serving Suggestions
This panna cotta is stunning on its own, but it shines even brighter with the right pairings.
- Serve with Baked Pears for a fruity twist
- Add a few fresh berries for color
- Drizzle with caramel or honey for added sweetness
- Sprinkle toasted nuts for crunch
- Pair with shortbread or biscotti for a complete dessert plate
- Serve in mini glasses for a party-friendly presentation
This dessert works beautifully for date nights, dinner parties, or when you just want to treat yourself to something extraordinary.
Storing and Reheating
Panna cotta is make-ahead magic—it keeps beautifully with minimal effort.
How to Store It
- Cover and refrigerate for up to 4 days
- Keep pears stored separately in their syrup
- Do not freeze—gelatin loses texture once thawed
How to Reheat It
- No reheating needed—serve chilled
- Warm pear syrup gently before drizzling
- For contrast, you can briefly heat the pears while keeping the panna cotta cold
Even after a few days, the panna cotta stays creamy and smooth, with the flavors deepening as they rest.
Nutrition Information
Serving Size: 1 portion | Calories: 420 | Carbohydrates: 46g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 80mg | Fiber: 2g | Sugar: 38g | Calcium: 120mg | Iron: 1mg
Frequently Asked Questions
Can I make this dairy-free?
Yes! Use coconut cream and almond milk for a smooth, dairy-free version that still sets beautifully.
Can I use agar-agar instead of gelatin?
You can—use 1½ teaspoons agar powder and simmer it in the cream mixture before chilling.
What if I don’t have cardamom?
Try a mix of cinnamon and nutmeg for a cozy, warm substitute.
Final Thoughts
This 5-Star Cardamom Panna Cotta with Pears is the kind of dessert that makes any dinner feel a little more special. It’s elegant yet approachable, fragrant yet comforting—everything I love in a sweet finish.
- Use quality cream and fresh spices for the best flavor
- Take your time with the poached pears—they’re worth it
- Chill overnight for the silkiest texture
It’s proof that sophistication doesn’t need complexity. Sometimes, it’s just about slowing down, layering simple flavors, and creating something unforgettable—just like every recipe here at Hearty Home Recipes.
5‑Star Cardamom Panna Cotta with Pears
Ingredients
Equipment
Method
- Sprinkle the gelatin over cold water in a small bowl. Let it bloom for 5–10 minutes.
- In a medium saucepan, combine heavy cream, whole milk, sugar, and cardamom. Heat over medium heat until the mixture is just steaming (do not boil), stirring to dissolve sugar.
- Remove from heat. Stir in vanilla extract and the bloomed gelatin until fully dissolved. Strain through a fine sieve into a jug to remove spice bits.
- Pour the panna cotta mixture into ramekins or serving glasses. Let cool slightly, then refrigerate for at least 4 hours or overnight to set.
- While the panna cotta is chilling, combine wine (or apple juice), sugar, lemon peel, cinnamon stick, and cloves in a saucepan. Bring to a simmer.
- Add pear halves to the poaching liquid. Simmer gently for 10–15 minutes until pears are tender but still hold shape. Remove pears and reduce the syrup slightly to a glaze.
- To serve, top each panna cotta with a poached pear half and drizzle with the reduced syrup. Garnish with mint or chopped pistachios if desired.
Nutrition
Notes
- For a dairy‑free version, substitute coconut cream and unsweetened almond milk.
- Use crushed cardamom pods for a more nuanced flavor.
- The poached pears and syrup can be made ahead and refrigerated separately.
