This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: Make sure to purchase organic, unsprayed roses for the candied rose petals (optional).
Cardamom-Coconut Panna Cotta
Recipe from the Tasting Table Test Kitchen
Yield: Serves 8
Cook Time: 1 hour, 10 minutes (plus overnight setting)
½ cup unsweetened coconut flakes
3 cups heavy cream
1 cup buttermilk
4 green cardamom pods, lightly crushed
Pinch kosher salt
2 teaspoons granulated gelatin
1 tablespoon water
⅓ cup granulated sugar
½ teaspoon rose water
Candied Rose Petals (optional)
1 tablespoon superfine or granulated sugar
¼ teaspoon ground cardamom
8 organic, pesticide-free fresh rose petals
1 egg white, lightly beaten
1. Preheat the oven to 350°. Scatter the coconut on a sheet pan and place in the oven. Bake until toasted and golden, about 5 minutes. Remove from the oven and set aside.
2. In a medium saucepan set over medium-high heat, combine the heavy cream, buttermilk, cardamom and salt and bring just to a boil. Remove the pan from the heat, add the toasted coconut and set aside for 1 hour. Strain the mixture through a fine-mesh sieve and discard the solids.
3. In a medium bowl, combine the gelatin and water. Set aside for 5 minutes.
4. In the meantime, return the saucepan to medium heat, add the sugar and cook until the sugar dissolves, about 1 minute. Carefully pour the strained cream mixture over the gelatin mixture and whisk until the gelatin dissolves. Whisk in the rose water and divide the mixture into 8 four-ounce ramekins. Place in the refrigerator and chill until firm, at least 2 hours up to overnight.
5. Make the candied rose petals: Line a baking sheet with parchment paper. In a small bowl, combine the sugar and cardamom. Use a pastry brush to brush both sides of each rose petal with the egg white and carefully dip in the sugar. Set aside to dry completely on the parchment paper.
6. Serve the panna cotta chilled and garnish each serving with rose petals.