I nearly didn’t post this panna cotta recipe.
Mostly as I’m an idiot and drizzled the cardamon rose syrup over the top whilst it was still warm, melting the pudding as I went!
However, it tasted completely delicious, and it was far too indulgent to allow myself to make it again straight away afterwards, so you’ll have to forgive the lava like tracks running down the sides – I promise it wasn’t supposed to be quite like that!
The flavour combination came from my recent love of all things rose. Rose tea, rose perfume, rose biscuits….you name it. Adam is less of a fan of our floral friend but even he liked the subtly in this dish (and if you really don’t like it, the rose is easy to leave out)
As it turns out, panna cotta is also very simple to make.
For a delicious crowd pleaser, I can imagine it’s hard to get wrong, so it’s been bumped up into my dinner party favourites from here on in! (and, y’know, the fact we each tucked into these at about 11am straight after I’d photographed them…)
White Chocolate Panna Cotta with Cardamon Rose Syrup
Panna Cotta Ingredients
- 200g quality white chocolate
- 400ml double cream
- 200ml whole milk
- 75g caster sugar
- 1 tsp ground cardamon
- 1/2 tsp vanilla paste
Rose and Cardamon Syrup Ingredients
- 50g caster sugar
- couple of drops of rose essence
- 4 cardamon pods
- 1 lime, juiced and zested finely
Method (adapted from this recipe)
- Melt the chocolate with the cream, milk and sugar in a heatproof bowl suspended over a saucepan of gently simmering water. Make sure the base of the bowl does not touch the water. Once melted, whisk until the sugar dissolves, then stir in the cardamom and vanilla.
- Meanwhile, soak the gelatine leaves in cold water for five minutes. Squeeze out excess water and add to the chocolate mixture. Stir until the gelatine has dissolved. Strain the mixture through a fine sieve and pour into moulds (6 at 150ml or 4 at 225ml, roughly , each about 150ml in capacity).
- Allow to cool, then refrigerate for at least four hours, until set.
- Put all the ingredients for the rose syrup into a pan with 2 tbsp water. Bring to the boil, then remove from the heat and set aside to infuse for 30 minutes until completely cold! Don’t be a fool like me and rush this step!
- Turn out the panna cottas; this is easier if you first dip the moulds into very hot water. Place one panna cotta in the centre of each of six plates. Spoon around the rose syrup, followed by slivered pistachios and edible dried petals, if you fancy.