Cardamom and Rose Water Panna Cotta with Candied Rose Petals
Indulge in the luxurious flavors of this Cardamom and Rose Water Panna Cotta with Candied Rose Petals, a dessert that perfectly marries creamy richness with floral elegance. This delicate Italian classic is elevated with the aromatic warmth of ground cardamom and a fragrant splash of rose water, offering a unique twist that captivates the senses. Topped with handmade candied rose petals, this panna cotta not only looks stunning but also adds a delightful crunch and subtle sweetness. With just 30 minutes of hands-on prep time and a make-ahead option, this show-stopping dessert is perfect for dinner parties or romantic celebrations. Bring a touch of sophistication to your table with this silky-smooth treat that's as beautiful as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.5 cup granulated sugar
- 1 packet unflavored gelatin powder
- 3 tablespoons cold water
- 0.5 teaspoons ground cardamom
- 1.5 teaspoons rose water
- 0.5 cup edible rose petals
- 1 large egg white
- 0.25 cup superfine sugar
Instructions
Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and cardamom. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling, about 5 minutes.
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
Add the rose water and stir to combine.
Strain the mixture through a fine-mesh sieve to remove any undissolved gelatin or cardamom bits.
Divide the mixture evenly among 4 serving glasses or ramekins. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or until set.
To make the candied rose petals, gently whisk the egg white until frothy. Using a pastry brush, lightly coat each rose petal with the egg white.
Sprinkle superfine sugar evenly over the petals, ensuring they are fully coated.
Place the sugared petals on a wire rack or parchment-lined baking sheet and let dry at room temperature for 2-3 hours or until crisp.
Once the panna cottas are set, garnish each serving with candied rose petals. Optionally, serve with a drizzle of honey or a few extra drops of rose water for added elegance.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 163.3 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 333 mg | 26% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
