Ingredients
2 cups fresh cream
1 cup full-fat milk
1/2 cup sugar
1 tsp cardamom powder
1 tsp rose water (adjust to taste)
2 tsp gelatin powder (or agar-agar for vegetarian version)
3 tbsp warm water
Fresh pomegranate seeds for topping
Crushed pistachios for garnish
Rose petals for garnish (optional)
Preparations
In a small bowl, sprinkle the gelatin over warm water and let it bloom for 5 minutes.
In a saucepan, combine the cream, milk, sugar, and cardamom powder.
Heat the mixture over medium heat, stirring frequently, until it is warm and the sugar dissolves completely. Do not let it boil.
Remove the saucepan from the heat and add the bloomed gelatin.
Stir well until the gelatin is fully dissolved.
Add the rose water and mix gently. Taste and adjust if needed, keeping the rose flavour subtle and balanced.
Strain the mixture through a fine sieve to remove any cardamom bits.
Pour the strained mixture into serving glasses or ramekins.
Allow them to cool to room temperature, then refrigerate for 4–5 hours or overnight until fully set.
Before serving, top each panna cotta with fresh pomegranate seeds and crushed pistachios.
Finish with a few rose petals for an elegant touch.
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