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Cardamom and Rose Water Panna Cotta With Candied Rose Petals

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1408.1014
Energy (kCal)221562.1738
Carbohydrates (g)23647.9702
Total fats (g)14569.1577
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat milk and cream. | 2. Add in the sugar and gelatin allow to melt. | 3. Add rosewater and stir. | 4. Allow to cool and pt into moulds and refrigerate. | 5. Melt jam on a double boiler add berries and sugar and allow to cool. As berries have been frozen they will break down and make a beautiful sauce. Berries don't need to cook. | 6. Brush every rose petal with the egg white and sprinkle sugar. | 7. Allow to sit in a dry place and will become stiff. | 8. Do not over beat the egg whites as they will become watery. | 9. On a plate put the pannacota in the center and then spoon out berry compote all over the plate. | 10. Gently place the frosted petals over the panacotta just before service. | 11. You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 750 ml 2510.6937 50.5943 27.6176 263.8511
    milk 250 homogenized 138000.0 3324.0 1374.0 14304.0
    sugar 100 80598.0 20159.6 0.0 0.0
    gelatin 4 sheets - - - -
    rose water - - - -
    cardamom powder 1/2 tablespoon - - - -
    blueberry 100 g frozen 57.0 14.49 0.74 0.33
    raspberry 100 g frozen 52.0 11.94 1.2 0.65
    caster sugar 50 - - - -
    apricot jam 100 ml 327.3201 87.105 0.9468 0.2705
    rose petal - - - -
    egg white 1 beaten 17.16 0.2409 3.597 0.0561
    caster sugar 25 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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