Rosewater Panna Cotta with Strawberries and Pistachio Tuiles
Panna cotta is a very simple Italian dessert. It's light and creamy and can be flavored with just about anything you can think of. Rosewater is an acquired taste, so if you're not a huge fan, just leave it out or substitute it with any flavor you like.
Category: Mousses, creams & ice creams, Cookies
Recipe in PDF format (print friendly)
- Serves 4
- Prep time: 15min
- Cook time: 15min
- Total time: 30min + chilling time
- Difficulty: Basic
For the rosewater panna cotta:
Ingredients
- 2 sheets of gelatine
- 400ml heavy cream
- 50g caster sugar
- 1 tbsp lemon juice
- 1 tbsp rosewater
- strawberries and finely chopped pistachios (for garnish)
Directions
Cover the gelatine with cold water to soften and set aside. Combine the cream and sugar in a saucepan and place over medium heat. Bring to a boil and remove from heat. Add the softened gelatine, lemon juice, and rosewater and stir to combine. Pour the mixture into 4 glasses and refrigerate at least 3-4 hours, or until set. Garnish with strawberries, finely chopped pistachios, and pistachio tuiles.
For the pistachio tuiles:
Ingredients
- 25g ground pistachios
- 1 egg white
- 30g caster sugar
- 5g flour
Directions
Preheat the oven to 150°C. Combine all ingredients in a bowl and mix thoroughly with a wooden spoon. Lay a non-stick baking mat on a baking sheet and pour the mixture onto it, spreading it as thinly as you can. It should be about 2mm thick. Bake for 10-12 minutes or until golden. Don't let it brown too much, or it will lose its lovely green color. Leave to set, then break into shards to serve.
Additional images
