Thursday, September 24, 2015

Rose Panna Cotta

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/3 cup mascarpone cheese
  • 2 to 3 teaspoons rose water
  • 1 tbsp rose syrup
  • 2 cans (8 ounces each) berries in syrup, drained and quartered, syrup reserved
  • 1 pint raspberries, halved
  • 4 dark chocolate grated

  • Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
  • Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
  • Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and rose syrup. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
  • Dip bottoms of molds into hot water to loosen, then invert onto plates.
  • Mix berries, raspberries, and sugar powder with water and boil. Strain and make a syrup of it
  • Garnish each with a rose petal if using. Pour 2 tablespoons syrup onto each plate. Place over a bed of dark chocolate and Serve immediately.

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