home search glass cart save
more
Rose and Cardamom Panna Cotta
play icon

24 INGREDIENTS • 12 STEPS • 4HRS

Rose and Cardamom Panna Cotta

Recipe

4.7

3 ratings
A simple step-by-step guide on how to create a gorgeous, flower and cardamon-inspired dessert plate. Guaranteed to make date night perfect!
Add to plan
A simple step-by-step guide on how to create a gorgeous, flower and cardamon-inspired dessert plate. Guaranteed to make date night perfect!
author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

4HRS

Total Time

$5.69

Cost Per Serving

Ingredients

Servings
4
us / metric
Rose Panna Cotta
Heavy Cream
600 mL
Heavy Cream
Whole Milk
150 mL
Whole Milk
Caster Sugar
100 g
Caster Sugar
Gelatin Sheet
3
Gelatin Sheets
Rose Water
2 dashes
Rose Water
Ground Cardamom
1 tsp
Ground Cardamom
Hibiscus Syrup
Caster Sugar
100 g
Caster Sugar
Fresh Hibiscus Flowers
10
Fresh Hibiscus Flowers, de-stemmed, washed
Liquid Glucose
1 tsp
Liquid Glucose
Water
240 mL
Water
Meringue
Egg
4
Eggs, separated
just the whites
Lemon
1
Lemon, juiced
1 dash of juice per 4 servings
Granulated Sugar
140 g
Granulated Sugar
Corn Starch
1 Tbsp
Corn Starch
Shelled Pistachios
75 g
Shelled Pistachios, finely chopped, divided
Heavy Cream
200 mL
Heavy Cream
Cardamon Crisps
Unsalted Butter
125 g
Unsalted Butter, softened
Granulated Sugar
175 g
Granulated Sugar
Egg
1
Egg
Desiccated Coconut
50 g
Desiccated Coconut
Self-Rising Flour
175 g
Self-Rising Flour
Lemon
1
Lemon, zested
Ground Cardamom
1/4 tsp
Ground Cardamom
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
for dusting

Nutrition Per Serving

VIEW ALL
Calories
1875
Fat
115.7 g
Protein
20.4 g
Carbs
194.0 g
Add to plan
author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

Cooking Instructions

Hide images
step 1
Put the Heavy Cream (600 mL), Whole Milk (150 mL) and Caster Sugar (100 g) in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third.
step 2
Soak the Gelatin Sheets (3) in cold water for five minutes until soft. Drain and squeeze out excess water.
step 3
Take the cream off the heat, then stir in the Rose Water (2 dashes), Ground Cardamom (1 tsp), and Gelatin. Pour the mixture through a sieve into four 100 ml dariole molds, then chill for two hours or overnight.
step 4
To make the syrup, mix Caster Sugar (100 g), Fresh Hibiscus Flowers (10), Liquid Glucose (1 tsp) and Water (240 mL) in a saucepan and bring to the boil. Simmer until syrupy, remove the flowers then leave to cool.
step 5
For the meringues, preheat the oven to 230 degrees F (110 degrees C).
step 6
Whisk the whites of the Eggs (4) with the dash of juice from Lemon (1) until they form soft peaks, then gradually whisk in the Granulated Sugar (140 g) until glossy. Fold in the Corn Starch (1 Tbsp) and Shelled Pistachios (50 g).
step 7
Transfer to a piping bag with a 1 cm round nozzle. Pipe sixteen 5 cm rounds onto a baking sheet lined with silicone paper and place in the oven for 1 1/2 hours.
step 8
For the crisps, cream the Unsalted Butter (125 g) and Granulated Sugar (175 g) until light and fluffy. Add the Egg (1), beat until smooth, then stir in the Desiccated Coconut (50 g), Self-Rising Flour (175 g), zest of the Lemon (1) and Ground Cardamom (1/4 tsp).
step 9
Shape into 2 cm balls and place well apart on a non-stick baking tray. Flatten with a palette knife until thin.
step 10
Bake for 10 minutes until lightly golden. Leave to cool and then dust with Powdered Confectioners Sugar (to taste).
step 11
Whip the Heavy Cream (200 mL) until stiff peaks form. To serve, dollop cream on the bottom of the meringue and join two together.
step 12
Coat in remaining Shelled Pistachios (3 1/3 Tbsp). Place two crisps, a panna cotta, and the meringue on each plate, with the syrup, swirled around the edges. Garnish with an extra flower petal, if desired, then serve.

Watch Full Video

Tags

Date Night
0 Saved
top
Version v3.149.2

ThinQ Recipe Service Notice

The ThinQ Recipe service will undergo a service update in April 2026. As part of this update, some existing features will be discontinued, and saved data (such as My Saved Recipes, My Meal Planner, and My Grocery) will be deleted.

Please back up any important data in advance.

Okay