Open Nav

Vanilla Panna Cotta with Cardamom Peach Sauce

A creamy panna cotta topped with a fragrant sauce.

Photo of Vanilla Panna Cotta with Cardamom Peach Sauce


1/2 gallon heavy cream
1 vanilla bean
zest of 1 lemon
1 cup plus 4 ounces sugar, divided
1-1/2 tablespoons unflavored gelatine powder
1/2 pound DOLE® Chef-Ready Cuts Diced Peaches
2 ounces water
1/4 teaspoon ground cardamom


  1. Cook heavy cream at low heat for 10 minutes. Add vanilla pods (scraped), lemon zest, and 1 cup sugar. Continue to cook for another 30 minutes. While cream mixture cooks briefly, add gelatin powder to cold water and put in freezer for 10 minutes and set aside. Once cream mixture is done cooking, remove from heat then add gelatin mixture and mix. Strain mixture through chinois, then portion into jar before gelatin has a chance to begin setting.
  2. Combine water, sugar, and cardamom in a sauce pot. Cook for 3 to 4 min, add diced peaches and cook for 5 minutes. Strain the peaches and reduce the syrup for 5 to 6 minutes. Chill all components and combine together. Top panna cotta with sauce.
Fruit pairings tout 2018
Beverage fanbook
PRINTPrinter icon