This is a perfect summertime dish. Similar to an Italian Panna Cotta, it’s soft and silky to eat.

Average: 4 (4 votes)


2 cardamom pods
375ml (11/2 cups) milk
375ml (11/2 cups) thickened (whipping) cream
75g (1/3 cup) caster sugar
5 sheets gelatine (or, if unavailable, 15g powder)
Almond oil or extra virgin olive oil
2 tbsp orange-blossom water
500g raspberries
2 tbsp orange-blossom water, additional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Crush cardamom pods using a meat hammer or the handle of a large knife.
Place in medium-sized saucepan along with milk, cream and sugar.
Heat gently over medium heat, stirring to dissolve sugar, then allow to come to boil.

Soak gelatine leaves in a bowl of cold water until soft, then squeeze out excess water.
Remove cream/milk from heat and add gelatine leaves or powder.

Stir until dissolved. Pour hot liquid through a sieve into a jug.

Prepare 6 x 175ml ramekins by lightly brushing with almond or olive oil. Stir orange-blossom water into milk mixture and divide between ramekins.

Place in the refrigerator to set, about 4–6 hours.

Wash raspberries and lay out on a plate or tray. Sprinkle additional orange-blossom water over raspberries and leave at room temperature for 2–4 hours.

To serve use a small spatula (or fingers) to work the set milk pudding away from the edges, then stand ramekins in boiling water for 4–5 seconds.

Place plate over ramekin, turn over carefully and shake to dislodge. Stand in boiling water for a further 2–3 seconds if needed.

Scatter raspberries over the top of each milk pudding and serve.