Rose Petal Panna Cotta

• 2 cups heavy cream
• 1 1/4 teaspoons unflavored gelatin
• 1/4 cup sugar
• 1/2 vanilla bean, split lengthwise
• 3 tablespoons tablespoons dried edible rose petals, divided
• 3 large egg whites
• Chopped toasted pistachios, optional
• Shaved bittersweet chocolate, optional

1. Combine 1/4 cup of the cream with gelatin and allow the gelatin to soften.
2. Combine the remaining heavy cream, sugar, split vanilla bean, and two tablespoons of the rose petals in a medium-sized saucepan set over medium heat. Bring this mixture to a simmer, and cook, stirring to dissolve the sugar.
3. Once the sugar has dissolved, strain the simmering cream into a bowl set inside a bowl of ice.
4. Add the gelatin-cream mixture to the bowl.
5. Scrape the seeds out of the vanilla bean and add to the cream. Stir this mixture over the ice to bring it down to room temperature.
6. Separately, beat the egg whites into stiff peaks, then gently fold this into the cream until well amalgamated.
7. Stirring constantly, ladle the mixture into individual ramekins and chill until set, about 3 hours or overnight.
8. Before serving, garnish the tops of the panna cottas with the reserved tablespoons of rose petals and the chopped toasted pistachios and shaved bittersweet chocolate (if using).

heavy cream, unflavored gelatin, sugar, vanilla bean, petals, egg whites, pistachios, chocolate

Taken from food52.com/recipes/40377-rose-petal-panna-cotta (may not work)