We created this recipe for a special project with Dior in honour of the new fragrance Miss Dior. We use flowers like Rose and Jasmine to flavour this recipe. It’s beautiful recipe to make for a celebration like New Year Eve.
Ingredients for 4
140 gr cacao butter
2 tablespoon rose buds + 12 individual rose buds for garnish
70 gr white almond butter
150 ml boiling water + 2 tea bags Green Jasmin tea
70 gr pear syrup (Birnel) or agave
1/2 teaspoon matcha powder – sieved to avoid any lumps
A pinch of salt
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40 gr shelled raw pistachios
4 cocktail glasses or small glasses
ROSE & JASMINE GREEN TEA PANNA COTTA
First steep the Jasmine green tea for 3 minutes in 150ml of boiling water with a pinch of salt. In a bowl and using a whisk, combine melted cacao butter, white almond butter and Jasmin tea until smooth and shiny. Pass the matcha powder through a sieve and add it to the mixture. Finally, add the pear syrup (or agave) and continue whisking until you reach a very smooth consistency. If you have a blender, we suggest to quickly give it a blend – it will emulsify the cream. Set aside for the final assembly.
FINAL ASSEMBLY
Start by adding at the bottom of each cocktail glasses roughly 10g of the toasted pistachios. For an easier transfer to the fridge, have the glasses on a flat tray or chopping board. Slowly pour an equal amount of Rose & Green Jasmine mixture in each glass and transfer to a fridge. Allow to set overnight or for at least 3 hours. Remove from fridge and garnish with 3 rose buds before serving.
ROSE INFUSED CACAO BUTTER
In a pan, gently melt the cacao butter on very low heat. Once the cacao butter is fully melted, remove the pan from the stove, and add the rose buds. The temperature of the cacao butter needs to remain as low as possible to prevent the rose from cooking. Allow to infuse for 15 minutes. The infusion will give a subtle rose aroma to the cacao butter. Use a sieve to filter the rose buds from the melted cacao butter and discard the solids. Set the melted cacao butter aside.
TOASTED PISTACHIOS
While the cacao butter is infusing, gently toast the pistachios in a pan on medium heat. It will take roughly 5 to 6 minutes. The pistachios should release a pleasant, toasted smell. The toasting process releases flavours and gives them a great crunch.
