Entertaining Dessert Italian

Watermelon-rose panna cotta with meringue

Name: Watermelon-rose panna cotta with meringue recipe
Yield: 8
Cuisine: /italian
Ingredients: 700g watermelon, rind removed and discarded, roughly chopped; 600ml pure (thin) cream; 1/2 cup (125ml) milk; 1/2 cup (110g) caster sugar; 1 tbs lemon juice; 3 tsp rosewater, or to taste; 6 titanium-strength gelatine leaves, soaked in cold water for 5 minutes; Crushed freeze-dried raspberries (optional), to serve; 2 eggwhites; 1/4 cup (55g) caster sugar; 1/4 cup (30g) pure icing sugar, sifted; 1 tsp rosewater; Dried edible rose petals (from gourmet food shops), to scatter, plus extra to serve

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https://healthimprovements.info/recipes/watermelon-rose-panna-cotta-meringue-recipe/350ovdj1

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 23, 2020

Watermelon and rose are an ideal match in this refreshing dessert. Shards of meringue add textural contrast to the smooth and creamy panna cotta.

700g watermelon, rind removed and discarded, roughly chopped
600ml pure (thin) cream
1/2 cup (125ml) milk
1/2 cup (110g) caster sugar
1 tbs lemon juice
3 tsp rosewater, or to taste
6 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
Crushed freeze-dried raspberries (optional), to serve

Meringue shards

2 eggwhites
1/4 cup (55g) caster sugar
1/4 cup (30g) pure icing sugar, sifted
1 tsp rosewater
Dried edible rose petals (from gourmet food shops), to scatter, plus extra to serve

Method

1.

Place watermelon in a food processor and whiz until smooth, then pass through a fine sieve into a bowl. Combine 300ml watermelon juice, cream, milk, sugar, lemon juice and rosewater in a medium saucepan over medium-high heat, stirring until sugar dissolves and mixture comes to a simmer. Remove from the heat. Squeeze excess water from gelatine, add to the pan and stir to dissolve. Pour into a 6-cup (1.5L) serving bowl and chill overnight to set.
2.

For the meringue shards, preheat oven to 100°C. Grease 2 large baking trays and line with baking paper. Place eggwhites, sugar and a pinch of salt in a stand mixer with the whisk attachment and whisk until stiff and glossy. Fold in icing sugar and rosewater to combine.
3.

Spread half of the mixture in a thin layer about 4mm thick on one prepared tray. Scatter with rose petals. Repeat with remaining meringue mixture. Bake for 1 hour or until crisp but not coloured. Turn off oven and cool completely inside the oven. Break into shards and store in an airtight container.
4.

Scatter panna cotta with meringue shards, extra dried rose petals and freeze-dried raspberries, if using, to serve.