- Prep time: 15min
- Cook time: 15min
- Total time: 30min + chilling time
- Difficulty: Basic
Panna cotta is a straightforward Italian dessert. It’s light and creamy, and it can be flavored with just about anything. Rosewater is an acquired taste, so if you don’t like it, simply leave it out or substitute with another flavor.
For the rosewater panna cotta.
- 2 sheets of gelatine
- 400ml heavy cream
- 50g caster sugar
- 1 tbsp lemon juice
- 1 tbsp rosewater
- strawberries and finely chopped pistachios (for garnish)
Set aside after softening the gelatin in cold water. In a saucepan, combine the cream and sugar and heat over medium heat. Bring to a boil, then remove from the heat. Stir in the softened gelatin, lemon juice, and rosewater to combine. Pour the mixture into four glasses and place in the refrigerator for at least 3-4 hours, or until set. Garnish with strawberries, pistachio tuiles, and finely chopped pistachios.
For the pistachio tuiles.
- 25g ground pistachios
- 1 egg white
- 30g caster sugar
- 5g flour
Preheat the oven to 150 degrees Celsius.
In a mixing bowl, combine all of the ingredients and thoroughly mix with a wooden spoon. Place a nonstick baking mat on a baking sheet and spread the mixture as thinly as possible. It should be approximately 2mm thick. Cook for 10 to 12 minutes, or until golden. If you allow it to brown too much, it will lose its lovely green color. Allow to set before breaking into shards to serve.
Also known as Panna Cotta S Ružinom Vodicom, Jagodama I Hrskavim Kekesom Od Pistacija.
After a long, dreary week that resembled autumn in many ways, the weather is finally beginning to improve. We had two warm and sunny days before things started to fall apart again. The ambiguity of spring is killing me. At the very least, it’s mostly dry now. I despise rain.
How long will this gloomy weather continue? Days? Weeks? Who knows… So I decided there was no point in waiting for the warmer weather to arrive.
The strawberries in my balcony garden are blushing, which I take as a good omen. Regardless of the bad weather, spring has arrived, and I should make the most of it.
As a result, I made panna cotta and ate it with strawberries from my balcony. That was the correct decision. Every spoonful of that rose-scented creamy goodness was accompanied by a juicy strawberry and a lovely crunch of that pale green pistachio tuile. I was no longer concerned about the weather. I don’t need spring when I have something like that.