Rosewater + Cardamom Panna Cotta

Velvety panna cotta with a luxurious hint of cardamom and aromatic rose.

Ingredients:

• 2 cups + 2 tablespoons (500 mls) heavy cream
• 1/4 cup (50 grams) sugar
• pinch salt
• seeds of half a vanilla bean, or the previously scraped pod of a bean
• 1/8 teaspoon cardamom
• 1 to 2 teaspoons rosewater
• 1 + 1/2 teaspoons powdered gelatine

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Medium saucepan
• Fine mesh sieve
• Decorative serving bowls or glasses

Directions:

Make sure you have your serving dishes ready before you start. In a medium saucepan heat the cream, sugar, vanilla, salt and cardamom.

Whisk regularly as the cream just comes to a bubble.

Take the cream off the heat. Sprinkle over the gelatine and whisk thoroughly until it’s all dissolved. Go for a minute or two to be sure.

Let the mixture cool a bit and then add the rosewater half a teaspoon at a time. The strength can vary between brands so taste in between each addition. you’re going for a faint hint of rose in the background.

Using a small mesh strainer, fill each of the serving dishes with an even amount. Use a half cup measure to divide the servings.

Once the dishes are filled, use a skewer to stir or pop out any bubbles on the surface. Gently break the bubbles until the surface is smooth.

Pop the dishes in the fridge to cool and set. It will take 2 to 3 hours. Keep the panna cottas covered in the fridge until about an hour before serving. Let them come to room temperature for the best flavour. Just before serving top with crushed pistachio brittle (recipe below) or chopped pistachios and a few dried rose petals.

Cook’s Notes:

• This recipe may not lend itself to turning the panna cottas out of moulds. I haven’t tested it. You are welcome to try but it may be too soft.
• Experiment with flavour combinations with spices that you like.

 – While these are best the day they are made you can keep individual panna cottas covered with plastic wrap in the fridge for up to three days – 

Adapted from Patisserie by Cristophe Felder.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Golden nutty brittle, perfect for topping creamy panna cotta.

Ingredients:

• 3 tablespoons caster (superfine) sugar
• 1 tablespoon water
• pinch salt
• 2 tablespoons chopped pistachio kernels

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Small saucepan
• Baking sheet lined with a silpat or baking paper

Directions:

Line a baking a silpat or a piece of baking paper. Get a silicone spatula out and ready.

Chop the pistachios and have them ready to go. Put the sugar, water and salt into a small heavy bottomed stainless steel saucepan or frying pan. No non-stick coatings here.

Put the pan over a low heat and let it slowly warm and melt the sugar. DO NOT STIR. Swirl the pan gently to help it melt evenly.

Now watch like a hawk. As it begins to bubble it will be glossy and clear.It will gain colour as the temperature rises. Nothing will happen for a while then it will darken very quickly. There is no point using a thermometer on such a small amount of sugar. You are looking for the colour of straw. Pale golden.

Immediately take the pan off the heat and stir in the pistachios with the spatula. As fast as you can scrape the brittle out into a puddle onto the baking sheet.

Use the spatula to push the nuts around a bit if they are clumped together. While you are mixing and pouring the brittle will have darkened further and the pistachios will have toasted a bit.

Leave the brittle to set hard and get completely cold before transferring to an airtight container. When you’re ready to use it smash up pieces with the end or a rolling pin to sprinkle on your panna cotta.

Cook’s Notes:

• This recipe requires constant supervision, you will need to take the pan off the heat when the sugar has just coloured as it will cook further in the pan.

 – Keep the brittle in an airtight container with a few grains of rice to help keep moisture down – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.