Cardamom and Rose Water Panna Cotta With Candied Rose Petals

READY IN: 50mins
Recipe by chef ashish damle

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.

Top Review by mianbao

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.

Ingredients Nutrition


  1. Heat milk and cream.
  2. Add in the sugar and gelatin allow to melt.
  3. Add rosewater and stir.
  4. Allow to cool and pt into moulds and refrigerate.
  5. 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.
  6. Brush every rose petal with the egg white and sprinkle sugar.
  7. Allow to sit in a dry place and will become stiff.
  8. Do not over beat the egg whites as they will become watery.
  9. On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
  10. Gently place the frosted petals over the panacotta just before service.
  11. You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.

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