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CDWM SA - Ep.13 - Rasheda's - Dessert

Rasheda’s Panna Cotta with Rose Syrup & Pistachio Praline

Ingredients

Serves: 4 people

Preparation time: 4 hrs

Panna cotta

  • 2/3 cup thickened cream
  • 2/3 cup mik
  • 1/4 cup castor sugar
  • 3 pods cardamom
  • 1 leaf gelatine
  • water, cold

Rose syrup

  • sugar
  • rose water
  • pink food colouring

Pistachio praline

  • 110 g castor sugar
  • 2 tbsp water
  • 75 g unsalted pistachio kernels, roughly chopped

Preparation method

Panna cotta

  • Soak gelatine in cold water.
  • In saucepan, add cream, milk, sugar and cardamom. Gently heat 2-3 min, whilst stirring.
  • Stir in gelatine and cook 10 min.
  • Place into moulds and refrigerate until set.

Rose syrup

  • In saucepan, heat rose water and sugar. Bring to boil, then reduce heat.
  • Keep stirring until sugar dissolves.
  • Add food colouring and allow to cool.
  • Pour over panna cotta before serving.

Pistachio praline

  • In saucepan on med-high, heat water and castor sugar. Stir continuously, until bubbling and starting to caramelise.
  • Stir in pistachios then pour onto baking sheet, lined with baking paper. Allow to cool.
  • Break into shards and serve with panna cotta.