Rose Panna Cotta

[gfron1]

Rose Panna Cotta

Serves 8 as Dessert.

Continuing my recipes from the garden...

1/4 C. Rose (see below)

1 C. Confectioners Sugar

3 C. Half and Half

1 C. Heavy Cream

1 t. Vanilla

1/3 C. Hot Water

2 (.25 oz) Packets of Gelatin

The key to making this work is having good roses. I didn't like the taste of rosehip tea, and roses out of the front yard didn't work either. I ended up with Siberian Rose Tea that I bought in Chinatown SF.

Heat half and half in a saucepan over medium heat just until soft boil. Add roses. Cover, remove from heat and steep 15 minutes or until the aroma matches your taste. Strain our the roses and discard.

In saucepan combine half and half, sugar, cream and vanilla and cook 3 minutes.

In a small bowl, whisk hot water and gelatin until it dissolves. Whisk the gelatin into the half and half mixture until fully combined. Remove from heat and pour into your mold. I use decorative silicon cupcake molds. Let set in fridge at least 2 hours or overnight.

To remove, gently run knife around top edge, and set in pan of hot water for 10-15 seconds. Drizzle with rose syrup available at middle eastern markets. Do not use rose water - too perfumy.

Keywords: Dessert, Easy

( RG1978 )