Ingredients for Cardamom And Rose Water Panna Cotta With Candied Rose Petals
- 35% Cream
- Homogenized Milk
- 1/2 cup granulated sugar
- Gelatin
- 2 tablespoons rose water
- Cardamom Powder
- Frozen Blueberries
- Frozen Raspberries
- Caster Sugar
- Apricot Jam
- Fresh Rose Petals
- Egg White
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How to Make Cardamom And Rose Water Panna Cotta With Candied Rose Petals
- In a small bowl, sprinkle gelatin sheets over 1/4 cup cold water and let it bloom for 5 minutes.
- In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until sugar dissolves.
- Add the crushed cardamom pods and gently simmer for 5 minutes.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Stir in the rose water.
- Strain the mixture through a fine-mesh sieve to remove cardamom pods.
- Divide the frozen berries into serving glasses or ramekins.
- Pour the panna cotta mixture over the berries, dividing it evenly.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Garnish with candied rose petals before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
96g
Fat
59g
Carbs
9g