This unusual panna cotta recipe has been in my repertoire for almost 20 years. Unlike most panna cotta, which can be heavy and dense with gelatin, this one is airy and light, and made all the more so by the whipped egg whites. It’s not stiff enough to unmold, but just set it in some pretty ramekins or small jars and you won’t need to. <br /> <br />Dried rose petals have a deep and evocative aroma. Traditionally used in Iranian cooking, they are used here to flavor the cream for this light, airy panna cotta, as well as added as a garnish at the end. The shavings of bitter chocolate, crunchy pistachio, and ethereal rose petals make this a perfect, romantic end to a Valentine's Day feast.

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