Cardamom And Rose Water Panna Cotta With Candied Rose Petals Recipes

COCONUT-CARDAMOM PANNA COTTA

Steps:

• In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.
• Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)
• Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.

ROSE WATER PANNA COTTA WITH RASPBERRIES AND LYCHEES

Steps:

• Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
• Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
• Dip bottoms of molds into hot water to loosen, then invert onto plates. Divide lychees, raspberries, and candied ginger among plates. Garnish each with a rose petal if using. Pour 2 tablespoons reserved lychee syrup onto each plate. Serve immediately with ginger sugar cookies.