Vanilla Panna Cotta with Cardamom Peach Sauce

(2018 Pairings) A creamy panna cotta topped with a fragrant sauce.

Vanilla Panna Cotta with Cardamom Peach Sauce

Total TimeTotal Time: 2 hours

ServingsServings: 12


½ gallon heavy cream

1 vanilla bean

zest of 1 lemon

1 cup plus 4 oz sugar divided

1-½ Tbsp unflavored gelatine powder

½ lb (1 cup) DOLE Chef-Ready Cuts Diced Peaches

2 oz water

¼ tsp ground cardamom

Nutrition Facts


  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.


  2. 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.


  3. 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.
  4. Chill all components and combine together. Top panna cotta with sauce.

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