Cardamom Panna Cotta with Rose Syrup


A few days ago my cupkeiki and I made a little jar of rose water. I’d never thought to do something such as this, and wondered if it was even a thing. We were happy to discover that it is, and there are lots of recipes that call for it, many of which are in Indian cuisine.

Here are our steps:
1. We collected 1 cup fresh, fragrant rose petals and rinsed them. The roses came from our yard and are free of pesticide spray (it’s important to not use rose petals that have been sprayed with chemicals).
2. We boiled about 2 Cups water on the stove top. Then we turned the burner for the water off and steeped the rose petals for 20 min.
3. We strained the petals out and reserved them in a bowl. We then turned the burner back to high and reduced the water to less than 1 Cup.
4. Once the water was reduced, we turned the burner back off and put the rose petals back in the water for another 20 minutes.
5. After 20 minutes we strained the petals out and put the water in a jar with a lid and stored it in the fridge.


I tested it out on a homemade Cardamom Panna Cotta. I made a simple syrup of 1/2 cup water, 1/2 cup sugar and about 1 Tbs. Rose water. Heat the sugar and water until sugar is dissolved, cool and store in a jar.

The Cardamom Panna Cotta was topped with just a thin layer of rose syrup and pistachio nuts, chopped up.

For the Panna Cotta:
1 package gelatin (I use Knorr brand)
3 Tbs. Cold water
1 C. Heavy Cream
1 C. Whole Milk
1/4 C. Sugar (unrefined)
A pinch of salt
2 tsp. Ground Cardamom
1 tsp. Vanilla extract

~ Rose syrup and crushed pistachio meat for topping. ~

Whisk in a small bowl, gelatin and cold water together. Let sit for 5-10 minutes to bloom/activate.
In a medium sized sauce pan heat cream, milk, sugar, salt and cardamom over medium heat until sugar is dissolved and mixture is at a low simmer. Add gelatin and whisk constantly for 1-2 minutes. Remove from heat, add vanilla. Pour into ramekins or dessert glasses and chill for 3-4 hours or until set. Before serving add a little rose syrup (about 1 Tbs. Or enough to cover the custard top) and crushed pistachios.


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