Recipe: Rose and pistachio pannaco

By SUNIL VIJAYAKAR

A twist on a classic, the combination of rose and pistachio is a real favourite on the Indian subcontinent.


Heavy petal: Rose and pistachio pannacotta with rosewater syrup

SERVES 4

INGREDIENTS
100ml (3½fl oz) condensed milk
400ml (14fl oz) cream
5tbsp caster sugar
100g (3½oz) good-quality white chocolate, broken into little pieces
2tbsp rosewater
2tbsp finely ground pistachios
3 sheets leaf gelatine
Unsprayed rose petals and chopped pistachios, to garnish
For the rosewater syrup
125g (4½oz) caster sugar
2tbsp rosewater
2-3 drops pink food colouring

METHOD
Dissolve the condensed milk, cream and sugar in a saucepan over medium heat. Remove from the heat and stir in the chocolate.

Add the rosewater and ground pistachios. Soak the gelatine in cold water for 5 minutes. Drain and squeeze out excess water, then add to the cream mixture.

Strain and set aside to cool before pouring into 4 x 150ml (5fl oz) individual moulds. Chill for at least 4 hours. To make the syrup, put the sugar and 125ml (4fl oz) water in a pan and bring to the boil. Reduce the heat and add the rosewater.

Simmer for 10 minutes until thickened, then add the food colouring. Set aside to cool.

To serve, dip the base of each mould in warm water and turn out on to serving plates. Drizzle with the syrup and garnish with rose petals.


source: dailymail

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