Kashmiri Rose Petal Panna Cotta with Cardamom and Pistachio

Preparation Steps

1. Step 1: In a saucepan, combine heavy cream, granulated sugar, and rose petal syrup. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
2. Step 2: Remove saucepan from heat and stir in vanilla extract. Let cool slightly.
3. Step 3: In a separate bowl, whisk together pistachio paste, pistachio meal, and cardamom powder.
4. Step 4: Pour warm cream mixture into a large bowl and whisk in pistachio mixture until well combined.
5. Step 5: Pour mixture into individual serving cups or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Step 6: Just before serving, sprinkle a pinch of cardamom powder on top of each panna cotta.
7. Step 7: Serve chilled, garnished with chopped pistachios or rose petals if desired.
8. Step 8: Serve with a drizzle of caramel sauce or a sprinkle of powdered sugar, if desired.