Rosewater panna cotta

With sticky raspberries and honeyed pistachio nuts.
 
recipe, sweet, dessert
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Recipe from: 12 August 2015
Preparation time: 10 min
Cooking time: 3h
 
 

Ingredients

 
  • 1
    Tbs
    castor sugar
  • 400
    ml
    fresh cream
  • 100
    ml
    full-cream milk
  • 1
    vanilla pod, halved lengthways and seeds scraped out
  • 2
    gelatine leaves
  • 2
    tsp
    rosewater (or try orange blossom)
  • TOPPING:
  • 1
    cup
    fresh or frozen raspberries
  • 1-2
    Tbs
    honey or castor sugar
  • 2
    Tbs
    water
  • HONEYED PISTACHIO NUTS:
  • 1/4
    cup
    runny honey
  • 1/3
    cup
    shelled and toasted pistachio nuts
Servings: Change Serving
 
 

Method

 
Place the castor sugar, cream, milk, vanilla seeds and vanilla pod into a small saucepan over medium heat, bring to a simmer and stir gently until the sugar dissolves, 2–3 minutes.

Meanwhile, soak the gelatine leaves in room temperature water until soft. Gently wring out any excess water from the gelatine, and add the gelatine to the vanilla cream mixture along with the rosewater. Stir until the gelatine has dissolved.

Divide the cream mixture among four ramekins and refrigerate for 2–3 hours or until set.

To make the topping, add the raspberries, honey or castor sugar and water to a small saucepan, mash the berries roughly with a fork and simmer for about 5 minutes, or until a little sticky. Remove from the heat and allow to cool slightly, then divide over the tops of the panna cottas.

For the honeyed nuts, warm the honey slightly and mix through the nuts, then use to garnish the desserts.

Extracted from Home. by Sarah Graham (Struik Lifestyle).

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Read more on: sweet  |  recipe  |  dessert
 

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