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Prep 20 mins
Cook 30 mins
This is a good example of new age Indian cuisine at its best. A elegant dessert that takes nothing to make. You just need all the ingredients in the pantry and just a little time on your hands. Use frozen berries--better than fresh as they tend to sweeter as sugars concentrate when fruits are frozen. The dessert looks great on the plate too.
- 750 ml 35% cream
- 250 ml homogenized milk
- 100 g sugar
- 4 sheets gelatin (soaked in lukewarm water)
- rose water, to taste
- 1⁄2 tablespoon cardamom powder or 1⁄2 tablespoon cardamom seed
- 100 g frozen blueberries
- 100 g frozen raspberries
- 50 g caster sugar
- 100 ml apricot jam
- fresh rose petals, one blossom
- 1 egg white, beaten
- 25 g caster sugar
- Heat milk and cream.
- Add in the sugar and gelatin allow to melt.
- Add rosewater and stir.
- Allow to cool and pt into moulds and refrigerate.
- Melt jam on a double boiler add berries and sugar and allow to cool. As berries have been frozen they will break down and make a beautiful sauce. Berries don't need to cook.
- Brush every rose petal with the egg white and sprinkle sugar.
- Allow to sit in a dry place and will become stiff.
- Do not over beat the egg whites as they will become watery.
- On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
- Gently place the frosted petals over the panacotta just before service.
- You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.
I enjoyed trying this recipe, and think the flavor is delicious. I did have a few problems with it. One question I asked the posting chef was how much rose water to use in the pannacota. He replied promptly and courteously, that this should be to taste. I quartered the recipe, and got two, not so large servings. I had not planned on unmolding the dessert, but it was just as well, as it was only very lightly gelled. I am beginning to think that the weight of the sheet gelatin might have been useful. My sheets of gelatin are 1.5 g each. Next time, I'll use two. Oh, and the directions have no instructions for the powdered cardamom. I added this to the pannacota mixture with the rose water (2.5 teaspoons rose water for 1/4 recipe - I may increase this to 1 tablespoon.) The cardamom did sink in the gelled mixture, and the bottom was grey. I think I may need to think of a way to solve this, too. Perhaps adding the cardamom after the mixture has begun chilling may be best. I did not use the rose petals. Overall, this is nice, and I'll make it again, but with the changes noted. Thank you for sharing this recipe.