Rosewater Cardamom Panna Cotta Parfait

Rosewater Panna Cotta In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

2.In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is hot but not boiling.

3.Remove the saucepan from the heat. Add the bloomed gelatin and stir until completely dissolved. Then, stir in the rosewater extract, ground cardamom, and vanilla extract.

4.Strain the mixture through a fine-mesh sieve into a large pourable measuring cup or bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.

Strawberry Compote In a saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly. Remove from heat and let it cool to room temperature.

Cardamom Shortbread Crumble Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

7.In a large bowl, whisk together the flour, sugar, ground cardamom, and salt. Add the cold cubed butter and mix with your fingers until the mixture resembles coarse crumbs.

8.Spread the mixture onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let it cool completely, then break it into crumbles.

9.To assemble the parfait, layer the rosewater panna cotta, strawberry compote, and cardamom shortbread crumble in serving glasses. Garnish with a fresh strawberry and a sprinkle of cardamom. Serve chilled and enjoy!