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Chocolatey Rose Pannacotta

Feb-24-2017
Sharmi Gm
20 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Chocolatey Rose Pannacotta RECIPE

This dish is a combination of pannacotta, brownie, chilled chocolate cream, pista crumble and fresh cream.

Recipe Tags

  • Valentine's Day
  • Medium
  • Roasting
  • Baking
  • Chilling
  • Dessert

Ingredients Serving: 6

  1. For rose pannacotta -
  2. Heavy cream 100ml
  3. Sugar 1 tbsp
  4. Rose water 1tsp
  5. Coldwater 1 1/2 tbsp
  6. Gelatin 1tsp
  7. Rose colour - few drops
  8. Cardamom 3/4
  9. For wheat brownie -
  10. Wheat flour - 1 1/2 cup
  11. Butter - 56g
  12. Chocolate - 113g
  13. Cocoa powder - 1/4 cup
  14. Sugar - 1 1/2 cup
  15. Eggs - 3
  16. Salt - 3/4 tsp
  17. Baking Powder - 3/4 tsp
  18. For chilled chocolate cream/ganache -
  19. Dark Chocolate - 100g
  20. Heavy cream - 75g
  21. For pista crumble -
  22. Roasted Pista - 10
  23. Dried rose petals

Instructions

  1. For Rose Pannacotta -
  2. Sprinkle gelatin over cold water leave for 5 min
  3. Heat the cream, split cardamom and sugar in a sauce pan. After sugar melts put off the flame and leave for closed to infuse the flavour. add gelatin mix until it dissolves. Filter the cream to remove cardamom. Add rose water and rose colour. Pour into greased ramkins and put in fridge for 2-4 hrs
  4. For brownie -
  5. Sift flour and baking powder. Melt butter and chopped chocolate using double boiler method
  6. Remove from heat and whisk in sugar. Whisk 1 egg at a time.Add cocoa and salt.
  7. Fold in flour and baking powder. Bake at 180 C for 30 mins.
  8. For chilled chocolate cream -
  9. Using double boiler melt dark chocolate and cream. Set in fridge for 3 hrs.
  10. Pista crumble -
  11. Roast pista and add rose petals. Grind to get a crumbly mix
  12. Serve with fresh cream and fresh petals.

Reviews (1)  

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Preeti Gurung
Mar-02-2017
Preeti Gurung   Mar-02-2017

Lovely pannacotta!

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