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RECIPE
24 INGREDIENTS12 STEPS4HR

Rose and Cardamom Panna Cotta

4.7
3 Ratings
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Nicko's Kitchen

Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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A simple step-by-step guide on how to create a gorgeous, flower and cardamon-inspired dessert plate. Guaranteed to make date night perfect!
4HR
Total Time

Nicko's Kitchen

Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Rose Panna Cotta

2 1/2 cups
Heavy Cream
2/3 cup
Whole Milk
1/2 cup
3
Gelatin Sheets
2 dashes
Rose Water
1 tsp
Ground Cardamom

Hibiscus Syrup

1/2 cup
10
Fresh Hibiscus Flowers , de-stemmed, washed
1 tsp
Liquid Glucose
1 cup
Water

Meringue

4
Eggs , separated
just the whites
1 dash
1 Tbsp
2/3 cup
Shelled Pistachios , finely chopped, divided
3/4 cup
Heavy Cream

Cardamon Crisps

1/2 cup
Unsalted Butter , softened
1
1/2 cup
Desiccated Coconut
1 1/3 cups
Self-Rising Flour
1
Lemon , zested
1/4 tsp
Ground Cardamom
to taste
Powdered Confectioners Sugar
for dusting

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Nutrition Per Serving

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CALORIES
1872
FAT
115.6 g
PROTEIN
20.2 g
CARBS
193.0 g

Cooking Instructions

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Step 1
Put the Heavy Cream (600 milliliter), Whole Milk (150 milliliter) and Caster Sugar (100 gram) in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third.
Step 2
Soak the Gelatin Sheet (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 dash), Ground Cardamom (1 teaspoon), and Gelatin. Pour the mixture through a sieve into four 100 millitres dariole moulds, then chill for two hours or over night.
Step 4
To make the syrup, mix Caster Sugar (100 gram), Fresh Hibiscus Flowers (10), Liquid Glucose (1 teaspoon) and Water (1 cup) 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 Egg (4) with the Lemon Juice (1 dash) until they form soft peaks, then gradually whisk in the Granulated Sugar (140 gram) until glossy. Fold in the Corn Starch (1 tablespoon) and Shelled Pistachios (50 gram).
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 gram) and Granulated Sugar (175 gram) until light and fluffy. Add the Egg (1), beat until smooth, then stir in the Desiccated Coconut (50 gram), Self-Rising Flour (175 gram), zest of the Lemon (1) and Ground Cardamom (1/4 teaspoon).
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 milliliter) until stiff peaks form.
Step 12
To serve, dollop cream on the bottom of the meringue and join two together. Then coat in remaining Shelled Pistachios (25 gram). 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.

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Nutrition Per Serving
Calories
1872
% Daily Value*
Fat
115.6 g
148%
Saturated Fat
73.4 g
367%
Trans Fat
0.0 g
--
Cholesterol
566.4 mg
189%
Carbohydrates
193.0 g
70%
Fiber
6.1 g
22%
Sugars
136.6 g
--
Protein
20.2 g
40%
Sodium
611.3 mg
27%
Vitamin D
1.2 µg
6%
Calcium
506.2 mg
39%
Iron
4.7 mg
26%
Potassium
702.2 mg
15%
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