Rosewater Panna Cotta

1. Prepare six standard panna cotta moulds by very lightly greasing them with a flavourless oil.
2. Place cream, sugar, cardamom pods and cloves in a medium saucepan. Heat gently while stirring continuously until sugar is dissolved, and cream is hot and steamy, but do not boil. Refrigerate and allow to infuse overnight.
3. Strain infused cream, discarding cardamom pods and cloves, then reheat again gently until hot but not boiling. Bloom gelatine leaves according to manufacturer’s recommendations, then stir through infused cream.
4. Whisk in milk, yoghurt, rosewater, salt and pink food colouring if using. Strain as needed if any large flecks of yoghurt or undissolved gelatine remain.
5. Ladle or pour into moulds, dividing equally, and refrigerate overnight to set.

To Serve

1. To release panna cottas from their moulds, run a palette knife along the edge. Gently warming the base of the mould in hot water can assist release but may also melt the dome ever so slightly (see Baking Notes).
2. Garnish with slices of fresh fig and sprinkle with toasted slivered nuts and rose petals.

Enjoy!