Ingredients:
750 ml 35% cream
250 ml homogenized milk
100 g sugar
4 sheets gelatin ( soaked in lukewarm water)
rose water, to taste
1/2 tablespoon cardamom powder or 1/2 tablespoon cardamom seeds
100 g frozen blueberries
100 g frozen raspberries
50 g caster sugar
100 ml apricot jam
fresh rose petals, one blossom
1 egg whites, beaten
25 g caster sugar
Directions:
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.
Servings: 12
Time preparation: 20 min.
Time total: 50 min.