Tangy Cardamom Milk Panna Cotta With Rose Water Syrup
Every time I see panna cotta on a menu it’s a done deal, I’m ordering it. The creamy yet light texture, the beautiful simplicity of it all, I’m obsessed. Panna cotta is one of those dishes that seems super fancy but is honestly insanely easy to make. It’s essentially a creamy jello and it doesn’t have a ton of ingredients.
What I love about this specific panna cotta is that is doesn’t have any artificial, high sugar ingredients. I used coconut sugar in the panna cotta, giving it a healthy-er twist and a surprisingly nice caramelized finish. However there is granulated sugar in the rose water syrup to keep the rose water syrup’s transparent color. I’d love any suggestions on another sugar alternative that would keep the rose water syrup clear, let me know below in the comments if you know of any alternatives!
Otherland Candles is a dope female-owned candle company and I am truly obsessed with everything they have created. Their candles make my apartment smell like heaven. So, when they launched their fall candle collection and I saw their Cardamom Milk candle, I was inspired to create a dessert that reminded me of the candle. Hope you enjoy this dessert as much as I do.
tangy cardamom milk panna cotta
1/3 c coconut sugar (or granulated sugar)
1 tsp vanilla extract
1/8 t Himalayan sea salt (or regular sea salt)
1/8 t freshly ground cardamon
2 c greek yogurt
1 c heavy cream
1 packet gelatin
take 2.5 tablespoons of water and sprinkle your jello packet over it. let bloom for five minutes.
in a small saucepan combine heavy cream, cardamom, vanilla extract, coconut sugar, and salt to a simmer.
in a large bowl, whisk greek yogurt until all large lumps are removed.
off the heat, add the bloomed gelatin to the cardamom cream mixture and mix until the gelatin has dissolved completely.
slowly add the mixture to the greek yogurt and mix until combined.
pour the mixture into six glasses or ramekins and chill for at least 3 hours in the refrigerator or 15-20 in the freezer.
rose water syrup
1/2 c water
1/3 c granulated sugar
1 t rose water
1 Hibiscus tea bag
for garnish: 1/3 c dried rose petals
heat 1/2 c of water until boiling, add hibiscus tea and steep until the water reaches your desired pink consistency (this takes barely any time so keep an eye on it.
remove the tea bag and add in granulated sugar and rose water. mix to dissolve sugar. bring to a boil, reduce to a simmer and cook about 10 minutes until syrupy.
IN THE RAMEKIN: if keeping in the ramekin, drizzle cooled rose water syrup over the top and garnish with dried rose petals
OUT OF THE RAMEKIN: if removing from the ramekin, dip the ramekin in hot water for several seconds to loosen the panna cotta and invert onto a plate. drizzle with rose water syrup and garnish with dried rose petals. enjoy, it’s lit :)