Instead of Valentine’s Day, this year I celebrated Galentine’s with my single girlfriends. We considered it a celebration of the love we have in our lives – the love of our friends. This chocolate and cardamom panna cotta with a strawberry layer on top was the end to a decadent and labor-intensive meal consisting of super fancy cheese and homemade raviolis.

Chocolate and cardamom – where do I begin? As my friend Laura said, “The chocolate and cardamom are having babies in my mouth!” The mellow cardamom complimented the rich chocolate – it made the dark chocolate seem almost darker. But in a good way. The addition of the thin strawberry layer on top brightened the intense dark chocolate creaminess.

Here are a few yummy variations for this recipe:

  • If you are not a fan of intense dark chocolate, reduce the baking cocoa to ¼ cup.
  • Add two tablespoons of your favorite liqueur to liven things up. An orange or raspberry liqueur would compliment the cardamom and chocolate.
  • Replace strawberries with raspberries, blackberries, or blueberries. Orange or tangerine juice would work as well.
  • Instead of adding a fruit layer, make a raspberry or strawberry coulis.

Recipe for Cardamom Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 2-Tbsp. whole cardamom pods

Combine water with sugar in a saucepan and bring to a low boil. When sugar dissolves, remove from heat and add cardamom pods. Cover pan and let sit overnight. In the morning, strain the syrup and store in an airtight container in the refrigerator.

We added cardamom simple syrup and strawberries to our glasses of Cava – it was fantastic!

Chocolate and Cardamom Panna Cotta with Strawberry layer

Strawberry top layer (Recipe for 1 ¾ cups)
  • One packet Knox gelatin
  • ¼ cup water (for blooming)
  • ½ cup water (for boiling)
  • ¼ cup sugar (or to taste)
  • 1 cup pureed strawberries, seeds strained (NOTE: it is very important to strain the seeds! Otherwise, they will sink to the bottom of the mold, and show up on the surface. Not pretty!)

Put ¼ cup of cold water in a medium bowl and sprinkle 1 packet of gelatin on top of the water. Set bowl aside.

Put water and sugar in a small saucepan over medium heat and bring to a low boil until sugar dissolves. Remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in pureed strawberries. Pour mixture into mold(s). Put in refrigerator until almost set. It should stick to your fingers when slightly touched.

Chocolate and Cardamom Panna Cotta (Recipe for 2.5 cups)
  • One packet Knox gelatin
  • ¼ cup whole milk (for blooming gelatin)
  • 1 ¾ cups heavy cream
  • ¼ cup sugar
  • ½ cup cardamom simple syrup
  • ½ baking cocoa powder

Sprinkle the packet of gelatin on top of ¼ cup cold milk. Set aside for 5 minutes.

In a small saucepan heat up cream, sugar, cardamom simple syrup. Add cocoa a little bit at a time and stir thoroughly. Once sugar dissolves, pour over the bloomed gelatin. Stir until gelatin dissolves. Refrigerate until not set, but cool. Pour into mold(s) and refrigerate for 4 hours.