Cardamom and Rose Water Panna Cotta With Candied Rose Petals

"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."
 
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Ready In:
50mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

hi my name is ashish ...well a chef by profession and in love with spice ...curry being my back ground as i am from india makes me all the more a lover of good spices and bold flavours ...i cook to live and i live to cook....i am sharing a few ideas . my concept about food is that it should taste good and look great ...as a chef at restaurans or at home it is always great to see a 'OH MY GOD ' expression on peoples faces thats what i like to do . i hope my recipe collection will help some one out there . my recipes are based on ayurvedic principals so there is a lot of use of color and diffrent flavours ...fusion will also be seen as i mix recipes and idea from all over asia to come up with the best combinations possible . hope u all like it ...thanks
 
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