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1
Combine 1/4 cup of the cream with gelatin and allow the gelatin to soften.
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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.
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3
Once the sugar has dissolved, strain the simmering cream into a bowl set inside a bowl of ice.
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4
Add the gelatin-cream mixture to the bowl.
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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.
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6
Separately, beat the egg whites into stiff peaks, then gently fold this into the cream until well amalgamated.
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7
Stirring constantly, ladle the mixture into individual ramekins and chill until set, about 3 hours or overnight.
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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).
