Rose & Cardamom Panna Cotta with Pistachio Meringue, Cardamom Crisps & Hibiscus Syrup
Hi friends, hope you are all having an amazing day. Todays recipe is perfect for dinner parties, it can easily be made a day ahead so all you have to do is plate up when needed. The flavours are great together and the fragrance of the rose and hibiscus is truly heavenly. It looks stunning, tastes incredible and is very easy to make!
Here is what you will need:
For the Panna Cotta 600ml double cream 150ml whole milk 100g caster sugar 3 gelatine leaves 2 drops of rosewater 1 teaspoon ground cardamom
For the Hibiscus syrup 100g caster sugar 10 pink hibiscus flowers, washed & stems removed 1 teaspoon liquid glucose 1 cup water
For the Meringue 4 egg whites Squeeze of lemon juice 140g sugar 1 tablespoon cornflour 75g shelled pistachio nuts, finely chopped 200 mL double cream
For the Cardamom crisps 125g unsalted butter, softened 175g caster sugar 1 egg 50g desiccated coconut 175g self raising flour zest of 1 lemon 1/4 teaspoon ground cardamom Icing sugar for dusting
Put the cream, milk, and sugar in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third. Soak the gelatine in cold water for five minutes until soft. Drain and squeeze out excess water. Take the cream off the heat, then stir in the rosewater, cardamom, and gelatine. Pour the mixture into four 100 millitres dariole moulds, then chill for two hours or over night.
To make the syrup, mix all the ingredients in a saucepan and bring to the boil. Simmer until syrupy, remove the flowers then leave to cool.
For the meringues, preheat the oven to 110C/230F/Gas mark 1/4. Whisk the egg whites with the lemon juice to soft peaks, then gradually whisk in the caster sugar until glossy. Fold in the cornflour and 50 grams of pistachios, then transfer to a piping bag with a one centimetre round nozzle. Pipe sixteen five centimetre rounds onto a baking sheet lined with silicone paper and place in the oven for one and a half hours.
For the crisps, preheat the oven to 190C/375F/Gas mark 5. Cream the butter and sugar until light and fluffy. Add the egg, beat until smooth, then stir in the remaining ingredients, shape into two centimetre balls and place well apart on a non-stick baking tray. Flatten with a palette knife until thin. Bake for 10 minutes until lightly golden. Leave to cool and then dust with icing sugar.
To serve, dollop cream on the bottom of the meringue and join two together. Then coat in cardamom crumbs. Place two crisps, a panna cotta and the meringue on each plate, with the syrup swirled around the edges.