Rosewater Panna Cotta with Strawberries and Pistachio Tuiles | Panna Cotta S Ružinom Vodicom, Jagodama I Hrskavim Kekesom Od Pistacija

Rosewater Panna Cotta with Strawberries and Pistachio Tuiles

Rosewater Panna Cotta with Strawberries and Pistachio Tuiles | Panna Cotta S Ružinom Vodicom, Jagodama I Hrskavim Kekesom Od Pistacija
Rosewater Panna Cotta with Strawberries and Pistachio Tuiles | Panna Cotta S Ružinom Vodicom, Jagodama I Hrskavim Kekesom Od Pistacija

Serves 4.

  • Prep time: 15min
  • Cook time: 15min
  • Total time: 30min + chilling time
  • Difficulty: Basic

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 with any flavor you like.

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 on to 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.


Commentary.

Also known as Panna Cotta S Ružinom Vodicom, Jagodama I Hrskavim Kekesom Od Pistacija.

Category: Mousses, creams & ice creams, Cookies.

After a long gloomy week, in many ways reminiscent of autumn, the weather is now slowly moving from miserable to manageable. We had two warm and sunny days before it all spiraled downwards again. This ambivalent nature of spring is killing me. Oh well, at least it’s mostly dry now. I hate rain.

How long will this moody weather last? Days? Weeks? Who knows… And so, I decided there was no point in waiting for the warmer days to kick in.

The strawberries in my balcony garden are blushing, and if you ask me, that’s a clear sign. Regardless of the crappy weather, the spring is here, and I should make the best of it.

So, I made panna cotta and devoured it with strawberries from my balcony. That was the right thing to do. I enjoyed every single spoonful of that rose scented creamy goodness interrupted by an occasional juicy strawberry and a lovely crunch of that pale green pistachio tuile. I didn’t care about the weather anymore. I don’t need spring when I’ve got something as awesome as that.

Thank you!


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