Menu
  1. Home
  2. Inspiring food service recipes for Australia
  3. Rosewater Panna Cotta
  1. Inspiring food service recipes for Australia

Rosewater Panna Cotta

Rosewater Panna Cotta – Recipe

A Turkish twist to this Italian dessert classic creates a simple, easy to prepare yet impactful addition to your menu.

...

Ingredients per serve

−
+

Panna Cotta

  • Milk 500.0 ml
  • Cream 500.0 ml
  • CARTE D'OR Pannacotta Dessert Mix 780g 130.0 g
  • Rosewater, as needed

Quince

  • Quinces, fresh 3.0 x
  • Lemon 1.0 x
  • Caramel topping 200.0 g
  • Water 600.0 ml
  • Pinch of saffron threads

Butterfly Tuiles

  • Icing sugar 75.0 g
  • Flour 50.0 g
  • Egg white 70.0 g
  • Butter, melted 50.0 g

To Assemble & Serve

  • Pişmaniye (turkish cotton candy), as needed
  • Pistachios, as needed
  • Dried rose petals, as needed

A Turkish twist to this Italian dessert classic creates a simple, easy to prepare yet impactful addition to your menu.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Panna Cotta

    • 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 3 hours.

  3. Quince

    • 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 a boil and add some saffron threads.
    • Let the quince simmer for 30-40 minutes or until tender.
    • The saffron will give a nice colour to the quinces and syrup.
    • Let the cooked quinces cool down.

  4. Butterfly Tuiles

    • 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 1 hour.
    • Use a silicone mat butterfly lace mould. Spread out the batter with an offset spatula.
    • Bake the tuiles at 160°C, for 8–10 minutes. Shape them while they are still warm.

  5. To Assemble & Serve

    • Use a warm water bath to remove the panna cotta from the ramekins. Place 2 on one plate.
    • Add some cooked quince on the plate. Drizzle over some syrup.
    • Decorate with pistachios, rose petals, and pişmaniye. Top with butterfly tuiles.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu