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Watermelon and caraway panna cotta

Rich, creamy classic panna cotta is infused with the bittersweet sharpness of carraway. It’s served with a vibrant watermelon sauce and pickled watermelon rind to cut the sweetness.



Panna Cotta

  • 2 gelatin sheets, soaked in water to bloom
  • 2 cups (470 ml) whipping cream
  • 1 vanilla bean
  • 2 teaspoons (10 ml) toasted caraway seeds
  • 2 ounces (57 g) sugar

Pickled Watermelon Rind

  • 1/2 watermelon, pink flesh removed and reserved, see below
  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (240 ml) water
  • 1/2 cup (120 ml) sugar
  • 1/4 cup (60 ml) chopped candied ginger
  • 2 teaspoons (10 ml) salt
  • 1 teaspoon (5 ml) pickling spice

Watermelon Sauce

  • 18 ounces (511 g) reserved watermelon flesh, see above
  • 4 ounces (113 g) sugar
  • 2 lemons, juice
  • 1 tablespoon (15 ml) cornstarch
  • 1 tablespoon (15 ml) water


Panna Cotta

  1. Soak the gelatin in a bowl with cold water for three to five minutes. 
  2. Bring whipping cream to a simmer in a small saucepan over medium heat.
  3. Cut the vanilla bean along its length and remove the seeds by scraping with the tip of a knife, then add seeds and the scraped bean husk and caraway seeds to the heavy cream, and stir to incorporate.
  4. Add sugar to the saucepan with the cream and simmer over low heat, without boiling for 10 to 15 minutes, then turn off the heat.
  5. Strain hot cream into a mixing bowl, squeeze and add the softened gelatin, whisking to incorporate. 
  6. Discard the vanilla husk and caraway seeds
  7. Allow cooling at room temperature for 30 minutes before pouring into jars or ramekins. This is not a free-standing panna cotta; it must be served in a jar or vessel.
  8. Transfer Panna cottas to the refrigerator to set completely, 12 to 24 hours. 

Pickled Watermelon Rind

  1. Using a sharp peeler, remove the green skin of the watermelon rind and discard. You should now have a primarily white rind, with a bit of pink/red on the interior.
  2. Cut rind into half-inch cubes
  3. In a small saucepan set over medium-high heat, combine the apple cider vinegar, water, sugar, candied ginger, salt, and pickling spice. Boil for one minute.
  4. Carefully add the rind to the boiling liquid and cook for one minute.
  5. Remove the pan from the heat and cool for 30 minutes.
  6. Transfer the rind to a jar, cover with pickling liquid and leave at room temperature for one and a half hours.
  7. Refrigerate until needed.

Watermelon Sauce

  1. Combine the watermelon, sugar, and lemon in a blender. Blend until smooth.
  2. Transfer the mixture to a small saucepan.
  3. Bring a gentle simmer over medium heat, and cook for five minutes.
  4. In a small bowl, combine cornstarch and water. Stir the mixture well with a fork, ensuring there are no lumps.
  5. Add the cornstarch mixture to the saucepan. Mix well. Cook for another 30 seconds.
  6. Strain into a container and refrigerate to cool completely.


  1. Serve the Panna Cotta with Pickled Watermelon Rind and Watermelon Sauce. Enjoy! 

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