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Cardamom panna cotta with rosewater syrup and pistachio praline
Cardamom panna cotta with rosewater syrup and pistachio praline
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Prep Time:
380 minutes
Cook Time:
20 minutes
Total Time:
400 minutes
Elevate dessert with cardamom panna cotta, rosewater syrup, and pistachio praline.
Ingredients:
  • 165ml thickened cream
  • 165ml milk
  • 55g caster sugar
  • 3 cardamom pods, bruised
  • 1 titanium-strength gelatine leaf (see notes)
  • Dried rose petals (optional – see notes), to serve
  • 75g caster sugar
  • 1 tsp rosewater (see notes)
  • 1-2 drops pink food colouring
  • 75g pistachio
  • 110g caster sugar
Instructions:
  • In a small saucepan over medium heat, blend together cream, milk, sugar, and cardamom. Simmer until fragrant for 2-3 minutes, stirring occasionally. Take off the heat.
  • Soften the gelatine in cold water for 5 minutes. Squeeze out excess water and stir into the cream mixture until completely melted. Let the mixture sit for 10 minutes, then strain to remove solids. Pour the mixture into two 1 cup (250ml) serving glasses, cover, and chill in the fridge overnight to set.
  • In a small saucepan over medium heat, mix sugar, rosewater, and 1/4 cup (60ml) water. Bring to a boil, then simmer on low heat while stirring for 1 minute until sugar dissolves. Add a swirl of food coloring and mix well.
  • After taking it off the heat, let it cool thoroughly. Drizzle over the panna cottas, then refrigerate for 1 hour or until the syrup is firm.
  • To make the praline, spread pistachios in the center of a lined baking tray. In a small saucepan over medium-low heat, dissolve sugar in 2 tablespoons of water. Increase the heat to medium-high, boil the mixture without stirring for 12 minutes until it turns golden.
  • Pour the mixture over the pistachios and refrigerate for 1 hour, or until firm.
  • Crush the praline into shards, then grind in a small food processor until crumbled. Sprinkle over the panna cottas, garnish with rose petals if desired, and serve.

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