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Rosewater Cardamom Panna Cotta


Rosewater Cardamom Panna Cotta
Recipe By: Bahar

Main Ingredients:

Water: 1/8 cup
Saffron: pinch (optional)
Rosewater: 1/8 cup
Gelatin: 4 tsp, unflavored powdered
Cream: 1+1/2 cups
Sugar: 1/4 cup + 2 tbsp
Vanilla Extract: 1 tsp (or equivalently 1 teaspoon vanilla powder)
Cardamom: 1/4 tsp, ground
Buttermilk: 1+1/2 cups
Almonds: 1/8 cup (silvered, optional)
Caramel Syrup: 1 tbsp (optional)


Directions:

1. Dissolve saffron in 1/8 cup hot water. Let it cool for about 10 minutes. (If you are not using saffron then set aside 1/8 cup water at room temperature).

2. Combine the cream, sugar, vanilla and ground cardamom in a small saucepan. Heat until warm or until sugar is dissolved and vanilla has had enough time to steep.

3. While cream is heating, add rosewater to the saffron and water (or only water if you are not using saffron) in a medium bowl. Dissolve the gelatin in the water mixture.

4. Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved.

5. Stir in the buttermilk slowly until just combined.

6. Divide into 6 serving glasses, cover and refrigerate for at least 6 hours and preferably overnight.

7. When ready to serve, add silvered almonds on top and drizzle caramel syrup over.

Published on November 25, 2007

Herbs & Spices in this Recipe:

Saffron
Saffron
Cardamom
Cardamom
Vanilla
Vanilla

Related Recipes:

Simple Buttermilk Panna Cotta Recipe
Simple Buttermilk Panna Cotta
Coffee Panna Cotta Recipe
Coffee Panna Cotta

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Servings
 
6
Easiness
 
Intermediate
Prep Time
 
10 min
Cook Time
 
5 min
Inactive Time
 
6 hours
Ready in
 
6 hours
Recipe by
 
Comments
 
0
4 Ratings
 
Average rating: 4.75

Nutrition Facts
% Daily Value

Calories
  297
Fat  23.6 g
36 %

Fiber  0.3 g
1 %

Vitamin A
Vitamin C
18 %
2 %
  Calcium
  Iron
12 %
1 %
Complete Nutrition Facts


Rosewater Cardamom Panna Cotta

Rosewater Cardamom Panna Cotta


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