chef ashish damle's Note:
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.
My Private Note
Units: US | Metric
- 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
- fresh rose petals, one blossom
- 1 egg white, beaten
- 25 g caster sugar
- 1Heat milk and cream.
- 2Add in the sugar and gelatin allow to melt.
- 3Add rosewater and stir.
- 4Allow to cool and pt into moulds and refrigerate.
- 5Melt 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.
- 6Brush every rose petal with the egg white and sprinkle sugar.
- 7Allow to sit in a dry place and will become stiff.
- 8Do not over beat the egg whites as they will become watery.
- 9On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
- 10Gently place the frosted petals over the panacotta just before service.
- 11You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.
Browse Our Top Puddings and Mousses Recipes
You Might Also Like...View All Puddings and Mousses Recipes
Nutritional Facts for Cardamom and Rose Water Panna Cotta With Candied Rose Petals
Serving Size: 1 (126 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 288.5
- Calories from Fat 172
- Total Fat 19.2 g
- Saturated Fat 11.9 g
- Cholesterol 68.4 mg
- Sodium 38.8 mg
- Total Carbohydrate 28.7 g
- Dietary Fiber 0.6 g
- Sugars 24.0 g
- Protein 2.4 g
The following items or measurements are not included: