Cardamom and Rose Water Panna Cotta With Candied Rose Petals

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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