The Best Ever Date Night Dessert Recipe

Nickoskitchen's picture

Nov. 12, 2018

A simple step-by-step guide on how to make the perfect Panna Cotta and Meringue that will make date night perfect!

Ingredients

For the panna cotta:
Double cream 600 Milliliter
Whole milk 150 Milliliter
Caster sugar 100 Gram
Gelatine powder 1 Teaspoon
Rose water 2 Drop
For the hibiscus syrup:
Caster sugar 100 Gram
Hibiscus flower 10 , washed (pink, stems removed)
Liquid glucose 1 Teaspoon
Water 1 Cup (16 tbs)
For the meringue:
Egg whites 4
Lemon 1 , juiced
Sugar 140 Gram
Cornflour 1 Tablespoon
Shelled pistachio nuts 75 Gram , finely chopped
Double cream 200 Milliliter
For the cardamom crisps:
Unsalted butter 125 Gram , softened
Caster sugar 175 Gram
Egg 1
Desiccated coconut 50 Gram
Self raising flour 175 Gram
Lemon 1 (zest only)
Ground cinnamon 1/4 Teaspoon
Icing sugar 1 Tablespoon (for dusting)

Directions

FOR THE PANNA COTTA:

MAKING:

1. Put the cream, milk, and sugar in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third. Soak the gelatine in cold water for five minutes until soft. Drain and squeeze out excess water. Take the cream off the heat, then stir in the rosewater, cardamom, and gelatine. Pour the mixture into four 100 millitres dariole moulds, then chill for two hours or over night.

FOR THE SYRUP:

MAKING:

1. To make the syrup, mix all the ingredients in a saucepan and bring to the boil. Simmer until syrupy, remove the flowers then leave to cool.

FOT THE MERINGUES:

GETTING READY:

1. Preheat the oven to 110C/230F/Gas mark 1/4.

MAKING:

2. Whisk the egg whites with the lemon juice to soft peaks, then gradually whisk in the caster sugar until glossy. Fold in the cornflour and 50 grams of pistachios, then transfer to a piping bag with a one centimetre round nozzle. Pipe sixteen five centimetre rounds onto a baking sheet lined with silicone paper and place in the oven for one and a half hours.

FOR THE CRISPS:

GETTING READY:

1. Preheat the oven to 190C/375F/Gas mark 5.

MAKING:

2. Cream the butter and sugar until light and fluffy. Add the egg, beat until smooth, then stir in the remaining ingredients, shape into two centimetre balls and place well apart on a non-stick baking tray. Flatten with a palette knife until thin. Bake for 10 minutes until lightly golden. Leave to cool and then dust with icing sugar.

SERVING:

3. dollop cream on the bottom of the meringue and join two together. Then coat in cardamom crumbs. Place two crisps, a panna cotta and the meringue on each plate, with the syrup swirled around the edges.

Recipe Summary

Difficulty Level: Easy
Cook Time: 105 Minutes
Ready In: 105 Minutes
Servings: 4