Cardamom And Rose Water Panna Cotta With Candied Rose Petals Recipes

Steps:

• In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.
• Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)
• Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.

Steps:

• 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.