Rose + Cardamom Panna Cotta
(Provided by Butter + Salt. Serves 6)
1 cup whole milk (Sandhill Dairy in Fallon recommended)
1 tablespoon powdered gelatin
3 cups heavy cream
⅓ cup honey (honey from Holley Family Farms in Dayton recommended)
1 tablespoon sugar
1 teaspoon rose water (rose petals steeped in water; sold in grocery baking aisles)
½ teaspoon cardamom
Pinch of salt
Pour milk into small bowl. Sprinkle gelatin over milk. Let stand for 3 to 5 minutes to soften gelatin.
Pour milk mixture into heavy saucepan and stir over medium heat until gelatin dissolves, about 5 minutes. Do not let boil.
Add cream, honey, cardamom, rose water, sugar, and salt to pan. Stir until sugar dissolves, about 5 minutes. Pour into 6 serving glasses, each half full.
Refrigerate until set, at least 7 hours. Garnish with crumbled shortbread cookie, rhubarb jam, and rose sugar (recipe below).
For rose sugar:
1 cup raw sugar
¼ cup dried rosebuds
Pulse sugar and rosebuds in food processor until fine. Strain to remove any large rose pieces.
