Cardamom adds a unique spicy aroma to summer desserts. Delight in a creamy Cardamom Panna Cotta paired with vibrant mango sauce. Refresh with Spiced Cardamom Lemonade or indulge in Coconut Cardamom Ice Cream. Try a twist on tradition with Cardamom-infused Strawberry Shortcake or bake Almond Cardamom Cookies. Enjoy grilled fruits marinated in honey and cardamom. Don’t miss out on the rich flavors of Cardamom Chocolate Mousse. There are many more delicious treats to explore.
Cardamom Panna Cotta With Mango Sauce
Cardamom Panna Cotta is a delightful and creamy Italian dessert infused with aromatic cardamom, perfect for summer gatherings or special occasions.
The light texture of the panna cotta pairs beautifully with a vibrant mango sauce, making it an impressive treat for both family and guests.
With a preparation time of just 20 minutes (plus chilling time), this dessert is simple yet elegant, making it ideal for those who want to bring a touch of sophistication to their table without spending hours in the kitchen.
Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1 packet (2 1/4 teaspoons) powdered gelatin
- 3 tablespoons cold water
- 1 ripe mango, pureed
- 1 tablespoon lime juice
- Fresh mint leaves (for garnish)
Instructions:
- In a saucepan, combine the heavy cream, whole milk, granulated sugar, and ground cardamom. Heat gently over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
- In a small bowl, sprinkle the powdered gelatin over cold water and let it sit for about 5 minutes to bloom.
- Once the cream mixture is warmed, remove it from heat and stir in the bloomed gelatin until fully dissolved.
- Pour the mixture into individual serving glasses or molds. Allow to cool at room temperature for about 30 minutes before transferring to the refrigerator. Chill for at least 4 hours or until set.
- For the mango sauce, puree the ripe mangoes in a blender or food processor until smooth. Stir in lime juice for added flavor. Refrigerate until ready to serve.
- To serve, unmold the panna cotta (if using molds) or leave in the glasses. Drizzle the mango sauce on top and garnish with a fresh mint leaf.
Variations & Tips:
- Flavor Variations: You can substitute cardamom with other spices like vanilla or cinnamon for a different flavor profile.
- Fruit Sauce: Instead of mango, try using strawberries, raspberries, or passionfruit for a sweet sauce.
- Serving Suggestions: Pair panna cotta with a crunchy biscuit or graham cracker crumbs for added texture.
- Gelatin Alternatives: If you prefer a vegetarian option, use agar-agar in place of gelatin; however, adjust the quantities according to package instructions.
- Chilling Time: Ideally, let the panna cotta chill overnight for the best texture.
- Presentation: Serve in clear glasses to show off the beautiful layers and colors of the dessert.
Enjoy this invigorating and indulgent dessert that beautifully captures the essence of summer!
Spiced Cardamom Lemonade
Spiced Cardamom Lemonade is a revitalizing, aromatic twist on the traditional lemonade, perfect for hot summer days. The infusion of cardamom adds a warm spiciness that complements the tartness of fresh lemons, making it ideal for gatherings, barbecues, or simply relaxing on a sunny afternoon.
This delightful drink can be prepared in about 15 minutes, with an additional chilling time if desired.
Ingredients:
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 cup granulated sugar
- 4 cups water
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated ginger (optional)
- Lemon slices (for garnish)
- Fresh mint leaves (for garnish)
- Ice cubes
Cooking Steps:
- In a medium saucepan, combine 1 cup of water and the sugar over medium heat. Stir until the sugar has completely dissolved, creating a simple syrup.
- Add the ground cardamom and grated ginger (if using) to the syrup, and mix well. Remove the saucepan from heat and let it cool for about 10 minutes.
- In a large pitcher, add the fresh lemon juice. Pour the cooled cardamom syrup through a fine mesh strainer into the pitcher to remove any solid spices.
- Add the remaining 3 cups of cold water to the pitcher and stir well until fully combined.
- Taste the lemonade and adjust sweetness by adding more sugar or water as desired.
- For best flavor, chill in the refrigerator for at least 30 minutes before serving.
- Serve over ice, garnished with lemon slices and fresh mint leaves.
Variations & Tips:
- For a sparkling version, replace some of the plain water with soda water or club soda just before serving.
- You can infuse other spices such as cinnamon or star anise in the syrup for a different flavor profile.
- Consider adding fresh fruit like strawberries or raspberries to the lemonade for added fruity notes and a pop of color.
- For a boozy twist, add a splash of vodka or gin for an adult-only version.
Cardamom-infused Strawberry Shortcake
Cardamom-infused Strawberry Shortcake is a delightful twist on the classic dessert, perfect for summer gatherings, family celebrations, or simply enjoying at home with a cup of tea. The fragrant notes of cardamom elevate the sweet and tart flavors of ripe strawberries, creating a light and revitalizing treat suitable for anyone who loves desserts with a unique twist.
This recipe takes about 40 minutes to prepare, making it an easy yet impressive option to share with friends and family.
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Additional sugar for sprinkling
- Whipped cream for serving
Cooking Steps:
1. Prepare the Strawberries: In a bowl, combine the sliced strawberries with ¼ cup granulated sugar. Toss well and let them sit at room temperature for about 20 minutes to macerate and release their juices.
2. Make the Shortcake Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, ground cardamom, and salt.
Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
3. Add Cream and Form Dough: In a separate bowl, mix the heavy cream with vanilla extract. Gradually add this to the flour mixture, stirring until just combined.
Do not overwork the dough.
4. Shape the Biscuits: Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick slab, then use a round cutter to cut out shortcake biscuits.
Place them on a baking sheet lined with parchment paper.
5. Bake the Biscuits: Sprinkle a little sugar on top of each biscuit for added sweetness and texture. Bake in the preheated oven for about 15-18 minutes or until golden brown.
6. Assemble the Shortcake: Once the biscuits have cooled slightly, slice them in half horizontally. Place the bottom half on a plate, layer generously with macerated strawberries, and add a dollop of whipped cream before topping with the biscuit’s top half.
7. Serve and Enjoy: Serve immediately while the biscuits are warm and strawberries are juicy. Enjoy this delightful summer dessert with friends and family!
Variations and Tips:
- Alternative Flavors: You can experiment by adding other spices like cinnamon or nutmeg for different flavor profiles.
- Fruit Variations: Substitute strawberries with other berries like blueberries, raspberries, or peaches for a mixed berry shortcake.
- Make Ahead: The biscuits can be made a day in advance and stored in an airtight container. Reheat them in the oven before assembling to retain freshness.
- Serving Suggestions: For a more decadent treat, drizzle with dark chocolate or serve with ice cream instead of whipped cream.
- Storage: If you have leftovers, store shortcake biscuits in an airtight container and strawberries separately in the fridge to maintain their freshness.
Coconut Cardamom Ice Cream
Coconut Cardamom Ice Cream is a delightful and exhilarating summer dessert that beautifully combines tropical coconut flavors with the warm spice of cardamom. Perfect for families, gatherings, or just a treat for yourself, this ice cream is both dairy-free and vegan, making it ideal for various dietary preferences.
The overall preparation time is about 15 minutes, plus additional freezing time of at least 4 hours, ensuring you have a deliciously cool dessert to enjoy during hot days.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 3/4 cup sugar or sweetener of choice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- A pinch of salt
- Optional: shredded coconut for garnish
Instructions:
- In a mixing bowl, combine the full-fat coconut milk, sugar, vanilla extract, ground cardamom, and salt. Whisk together until the sugar is fully dissolved and the mixture is smooth.
- Pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container and spread it evenly. Cover with a lid or plastic wrap to prevent ice crystals from forming.
- Freeze for a minimum of 4 hours or until firm.
- When ready to serve, scoop out the ice cream and serve garnished with shredded coconut if desired.
Variations & Tips:
- For an extra tropical twist, add in some crushed pineapple or mango before churning.
- To enhance the cardamom flavor, consider infusing the coconut milk with whole cardamom pods. Just simmer the coconut milk with the pods for 10-15 minutes, then strain out the pods and mix in the sugar, vanilla, and salt.
- If you don’t have an ice cream maker, you can simply pour the mixture into a shallow container and stir it every 30 minutes for the first few hours until it reaches a creamy consistency.
- Serve with warm fruit compote or chocolate sauce for an extra indulgent dessert option.
Almond Cardamom Cookies
Almond Cardamom Cookies are a delightful treat that combine the rich, nutty flavor of almonds with the warm, spicy notes of cardamom, making them a perfect dessert for special occasions or everyday indulgence.
These cookies are not only deliciously fragrant, but they are also ideal for those who enjoy unique flavors and appreciate a touch of exotic spice in their baking. The preparation time for these cookies is approximately 30 minutes, making them a swift yet impressive dessert option.
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup sliced almonds (for topping)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, all-purpose flour, ground cardamom, salt, and baking powder. Whisk gently to combine and set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add in the egg and vanilla extract to the butter mixture, mixing well until everything is fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms.
- Scoop tablespoons of dough and roll them into balls; place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with your palm and press a few sliced almonds on top of each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a more pronounced almond flavor, you can use almond extract instead of vanilla or add a few drops of almond extract to the dough.
- If you prefer a sweeter cookie, consider adding a sprinkle of powdered sugar on top once they’ve cooled.
- Experiment with adding other spices such as cinnamon or nutmeg for an extra layer of flavor.
- Store the cookies in an airtight container at room temperature, where they will stay fresh for about a week.
You can also freeze the cookie dough for up to a month and bake fresh cookies whenever you need a treat!
Cardamom Peach Galette
The Cardamom Peach Galette is a rustic, free-form tart that beautifully showcases the flavors of fresh summer peaches combined with the warm, aromatic spice of cardamom.
This delightful dessert is perfect for gatherings with friends and family, or as a sweet treat to enjoy on a sunny afternoon. With a preparation time of around 20 minutes, followed by a baking time of 30-35 minutes, this easy-to-assemble galette will impress your guests and satisfy your sweet tooth without demanding too much time in the kitchen.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 4 ripe peaches, sliced
- 1 teaspoon ground cardamom
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 1 tablespoon turbinado sugar (optional, for sprinkling)
- Flour (for dusting)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Filling: In a large bowl, combine the sliced peaches, ground cardamom, granulated sugar, cornstarch, and lemon juice. Gently toss until the peaches are evenly coated, and set aside.
- Roll Out the Crust: On a lightly floured surface, roll out the pie crust into a rough circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet.
- Assemble the Galette: Spoon the peach mixture into the center of the rolled crust, leaving a 2-inch border around the edges. Gently fold the edges of the crust over the filling, pleating it as you go to create a beautiful rustic edge.
- Egg Wash: Beat the egg in a small bowl and brush it over the crust. Sprinkle the turbinado sugar on top for extra sweetness and crunch, if desired.
- Bake: Bake in the preheated oven for about 30-35 minutes or until the crust is golden brown and the peaches are bubbly.
- Cool and Serve: Allow the galette to cool for a few minutes before slicing. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations and Tips:
- Fruit Swap: Feel free to switch out the peaches for other fruits like cherries, apples, or berries based on what’s in season or your personal preference.
- Spice It Up: For an extra flavor kick, try adding a pinch of cinnamon or nutmeg along with the cardamom.
- Make Ahead: You can prepare the peach filling a day in advance and store it in the refrigerator until you’re ready to assemble and bake the galette.
- Serving Suggestions: Serve the galette with Greek yogurt for a tangy contrast, or top with chopped nuts for added texture.
Chilled Cardamom Rice Pudding
Chilled Cardamom Rice Pudding is a delightful and invigorating dessert that brings a hint of exotic flavor to your table. This creamy, aromatic dish is perfect for warm summer days, making it an ideal treat for gatherings or a sweet finish to a family meal. With a preparation time of around 30 minutes and a chilling time of at least two hours, this dessert is both easy to make and wonderfully satisfying.
Ingredients:
- 1 cup basmati rice
- 4 cups whole milk
- 1 cup coconut milk
- 1 cup sugar
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Chopped nuts (such as pistachios or almonds) for garnish
- Fresh mango or berries for serving (optional)
Cooking Instructions:
- Rinse the basmati rice under cold water until the water runs clear. This step helps remove excess starch and keeps the pudding from becoming too sticky.
- In a large saucepan, combine the rinsed rice with 4 cups of whole milk and 1 cup of coconut milk. Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat to low and simmer uncovered for about 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Stir in the sugar, ground cardamom, salt, and vanilla extract. Continue to cook for an additional 5 minutes, allowing the flavors to meld and the pudding to thicken further.
- Remove the saucepan from heat and let the pudding cool slightly. Then, transfer it to a serving bowl or individual cups. Cover with plastic wrap and refrigerate for at least 2 hours, or until cooled.
- Before serving, give the pudding a gentle stir. Garnish with chopped nuts and serve with fresh mango or berries if desired.
Variations and Tips:
- For a stronger cardamom flavor, add a few crushed cardamom pods while cooking, then remove them before serving.
- Substitute honey or maple syrup for sugar to create a naturally sweetened version.
- Experiment with different types of milk; almond milk or oat milk can be used for a dairy-free option.
- Try adding grated orange or lemon zest for a citrusy twist.
- If the pudding thickens too much in the fridge, stir in a little more milk to reach your desired consistency before serving.
Cardamom and Honey Grilled Stone Fruits
Cardamom and Honey Grilled Stone Fruits is a delightful and fragrant dessert that beautifully showcases the natural sweetness of seasonal fruits. Perfect for summer gatherings or a light end to a warm day, this dish can serve 4–6 people and takes about 30 minutes to prepare and cook.
The combination of cardamom and honey adds an exotic touch to the succulent grill marks on fruits like peaches, nectarines, and plums, making it an impressive yet simple treat for both friends and family.
Ingredients:
- 4 ripe peaches, halved and pitted
- 4 ripe nectarines, halved and pitted
- 4 ripe plums, halved and pitted
- 1/4 cup honey
- 1 teaspoon ground cardamom
- 1 tablespoon olive oil
- Juice of 1 lemon
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Preheat your grill to medium heat.
- In a small bowl, combine honey, ground cardamom, olive oil, and lemon juice to create the marinade.
- Brush the cut sides of the stone fruits with the marinade, making sure they’re well coated.
- Place the fruits cut-side down on the grill. Grill for about 3-4 minutes, until char marks appear and the fruits soften slightly.
- Carefully flip the fruits and grill for an additional 2-3 minutes, allowing the marinade to caramelize a little.
- Remove the fruits from the grill and drizzle with any remaining marinade if desired.
- Serve warm, garnished with fresh mint leaves, if using.
Variations and Tips:
- You can include other stone fruits such as cherries or apricots for a more varied presentation.
- Try adding a pinch of sea salt to the marinade for a delightful sweet-savory contrast.
- Serve with a scoop of vanilla ice cream or Greek yogurt for added creaminess.
- If you don’t have a grill, you can achieve similar results by using a grill pan or broiler.
- For a fun twist, experiment with adding a splash of bourbon or rum to the marinade for an adult version.
Cardamom Chocolate Mousse
Indulge in the luxurious taste of Cardamom Chocolate Mousse, a rich and creamy dessert that marries the deep flavor of dark chocolate with the warm, aromatic notes of cardamom. This elegant treat is perfect for special occasions or as a delightful finish to a warm summer meal.
With a prep time of just 20 minutes, followed by a chilling period, this mousse is both simple to prepare and deeply satisfying, making it ideal for chocolate lovers and adventurous eaters alike.
Ingredients:
- 200g dark chocolate (70% cocoa), chopped
- 2 tablespoons unsalted butter
- 1 teaspoon ground cardamom
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- Pinch of salt
- Dark chocolate shavings or cardamom pods (for garnish)
Instructions:
- Begin by melting the dark chocolate and unsalted butter together. Place them in a heatproof bowl over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and whisk in the ground cardamom. Allow to cool slightly.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Set aside.
- In another bowl, whisk the egg yolks into the cooled chocolate mixture until well combined.
- Gently fold the whipped cream into the chocolate mixture until fully incorporated. Then, fold in the beaten egg whites carefully until no white streaks remain. Be gentle to maintain the airy texture.
- Spoon the mousse into individual serving dishes or glasses and refrigerate for at least 2 hours or until set.
- Serve chilled, garnished with dark chocolate shavings or a sprinkle of cardamom pods for an added touch.
Variations and Tips:
- For a spicier flavor, you can add a pinch of freshly grated nutmeg or cinnamon along with the cardamom.
- You can replace dark chocolate with milk chocolate for a sweeter version but consider reducing the sugar amount slightly.
- For presentation, layer the mousse with whipped cream or fresh berries in the serving glasses.
- If you prefer a vegan version, substitute eggs with aquafaba (the liquid from canned chickpeas) and use vegan chocolate.
- Always taste the mousse mixture before refrigerating; adjust sweetness as needed based on the chocolate used.
Cardamom Berry Tart
The Cardamom Berry Tart is a delightful summer dessert that combines the fragrant warmth of cardamom with the sweetness of fresh berries. This elegant tart is ideal for gatherings, picnics, or simply to treat yourself and your loved ones on a sunny day.
Preparation time is approximately 30 minutes, followed by 1 hour of chilling, ensuring the flavors meld beautifully before serving.
Ingredients:
- 1 pre-made tart crust (9-inch)
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Prepare the Tart Shell: If using a homemade tart crust, bake it according to recipe instructions until golden brown. Allow it to cool completely.
- Make the Cardamom Cream: In a mixing bowl, combine the heavy cream, powdered sugar, ground cardamom, vanilla extract, and lemon juice. Using an electric mixer, whip until soft peaks form.
- Layer the Berries: Once the tart shell is cool, spread the whipped cardamom cream evenly into the shell. Arrange the mixed berries on top of the cream in a decorative pattern.
- Chill the Tart: Cover the tart lightly with plastic wrap and place it in the refrigerator for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, sprinkle lemon zest over the tart for an added zing. Garnish with fresh mint leaves if desired, and slice into wedges.
Variations and Tips:
- Berry Variations: Feel free to use any seasonal fruits such as peaches, cherries, or even citrus slices for a different flavor profile.
- Cardamom Substitute: If you do not have cardamom, you can substitute with cinnamon or nutmeg for a different spice flavor.
- Less Sweet Option: For a less sweet cream, you can reduce the amount of powdered sugar or use a sugar substitute that measures like sugar.
- Gluten-Free Option: Use a gluten-free tart crust to accommodate gluten sensitivities.
- Presentation: For an added touch, drizzle a berry reduction sauce (made by simmering berries and sugar until thickened) over the tart just before serving.
Coconut Cardamom Popsicles
Coconut Cardamom Popsicles are a delightful, invigorating summer treat that combines the creaminess of coconut milk with the warm, aromatic spice of cardamom.
These popsicles are perfect for anyone looking to beat the heat with a healthy, flavorful dessert. They are particularly ideal for vegan and dairy-free diets, making them a great choice for family gatherings or simply a cool snack on a hot day.
The preparation time for these popsicles is approximately 15 minutes, plus a few hours for freezing.
Ingredients:
- 2 cups coconut milk (full-fat for creaminess)
- 1/4 cup honey or maple syrup (for a vegan option)
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
- A pinch of salt
Cooking Steps:
- In a mixing bowl, combine the coconut milk, honey or maple syrup, ground cardamom, vanilla extract, and a pinch of salt.
- Whisk the mixture thoroughly until all the ingredients are well incorporated and the sweetener is fully dissolved.
- If desired, fold in the shredded coconut for added texture.
- Carefully pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze.
- Insert popsicle sticks and place the molds in the freezer.
- Freeze for at least 4-6 hours, or until completely solid.
- To release the popsicles, run warm water over the outside of the molds for a few seconds before gently pulling on the sticks.
Variations, Tips:
- For a fruitier option, add pureed mango or pineapple to the coconut mixture before pouring into molds.
- Experiment with other spices like cinnamon or nutmeg for a different flavor profile.
- To make a swirled effect, layer the coconut mixture with other fruit purees in the molds.
- If you don’t have popsicle molds, you can use small cups instead and insert sticks once the mixture starts to freeze slightly.
- These popsicles can be stored in the freezer for up to 2 months, ensuring that you have an invigorating treat on hand whenever you need it!
