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Recipe Friday: Rosewater Panna Cotta
Recipe Friday: Rosewater Panna Cotta
Catersource
September 20, 2024
2 Min Read
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Food can be fun, as well as delicious! Post-pandemic, we’re living in a time of increased connectivity, according to Unilever Food Solutions' Future Menus report. This means that unique, playful and multi-sensory dining experiences are more celebrated than ever.
Through beautiful food boards of cross-cuisine mash-ups, diners have the opportunity to enjoy food together, creating organic conversations and a sense of community. Get ready for widespread snackification!
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Rosewater Panna Cotta
Recipe courtesy Chef Maurits van Vroenhoven
Yield: 10
Ingredients for Panna Cotta
½ l milk
½ lcream
130 g Carte D’Or Professional Panna CottaRosewater, as needed
Method
Make the panna cotta according to pack instructions
Add rosewater to taste.
Pour the panna cotta mixture into 10-12 ramekins.
Place the ramekins in the fridge for at least three hours.
Ingredients for Quince
3 ea. fresh quinces
1 ea. lemon
200 g Carte D’Or Caramel Topping
600 ml waterA pinch of saffron threads
Method
Peel the quinces then cut them into eight pieces and remove the core.
Place them in a pan with the water, lemon juice, and caramel topping. Bring to the boil and add some saffron threads.
Let the quince simmer for 30-40 minutess or until tender.
The saffron will give a nice color to the quinces and syrup.
Let the cooked quinces cool down.
Ingredients for Butterfly Tuiles
75 g icing sugar
50 g flour
70 g egg whites
50 g butter, melted
Method
Combine icing sugar and flour in a bowl.
Stir in the egg white with a whisk.
Add the melted butter and mix in well.
Place the cookie batter in the fridge for at least one hour.
Use a silicone mat butterfly lace mold. Spread out the batter with an offset spatula.
Bake the tuiles at 320°F for eight to 10 minutes.
Shape them while they are still warm.
Ingredients for Assembly
Pişmaniye, a type of Turkish cotton candy, as neededPistachios, as neededDried rose petals, as needed
Method
Use a warm water bath to take out the panna cotta from the ramekins and place two on one plate.
Add some of the cooked quince on the plate and drizzle over some of the syrup.
Decorate the dessert with pistachios, rose petals, and pişmaniye.
Top with butterfly tuiles.
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