Cardamom Rose Panna Cotta

Ingredients

• 2 1/4 tsp (1 packet) unflavored gelatin powder
• 3 tbsp cold water
• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cardamom
• 2 tsp rose water
• 1/2 tsp vanilla extract
• 1/2 cup raspberry jam
• 2 tbsp water (for jelly)
• 1/4 tsp rose water (for jelly)
• Dried rose petals for garnish
• Fresh raspberries for serving

Instructions

1. 1

   Sprinkle gelatin over 3 tbsp cold water in a small bowl. Let bloom for 5 minutes.

2. 2

   Combine heavy cream, milk, sugar, and cardamom in a saucepan. Heat over medium, stirring, until sugar dissolves and the mixture is hot but not boiling.

3. 3

   Remove from heat. Add bloomed gelatin, rose water, and vanilla extract; whisk until gelatin is completely dissolved.

4. 4

   Strain mixture through a fine mesh sieve. Divide evenly among 6 lightly oiled ramekins or glasses.

5. 5

   Refrigerate for at least 4 hours or overnight until fully set.

6. 6

   Make rose jelly: warm raspberry jam with 2 tbsp water and 1/4 tsp rose water until liquid. Strain. Let cool slightly, then spoon a thin layer over each set panna cotta.

7. 7

   Return to refrigerator for 30 minutes to set the jelly layer.

8. 8

   To unmold, run a thin knife around the edge and invert onto plates, or serve in glasses. Garnish with rose petals and fresh raspberries.