Elegant Rose Petal Panna Cotta

Allergens

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Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 tablespoon rose water
• 1 teaspoon rose extract
• 2 1/2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1 cup finely chopped pistachios, for garnish
• Edible rose petals, for garnish

Instructions

1. In a saucepan, combine the heavy cream and granulated sugar. Heat on low heat until the sugar is dissolved, stirring occasionally to prevent burning. Remove from heat and let cool slightly.
2. In a small bowl, mix the gelatin with cold water and let it bloom for 5 minutes.
3. Add the bloomed gelatin, milk, rose water, and rose extract to the cooled cream mixture. Stir until well combined.
4. Pour the mixture into individual serving dishes or a single large dish, depending on preference.
5. Refrigerate the panna cotta for at least 4 hours or until set.
6. Before serving, garnish with chopped pistachios and edible rose petals. Prep: 10 mins Cook: 20 mins Total: 50 mins

Chef’s Insight

This dessert is a perfect balance of sweetness and aromatic rose flavor that leaves you feeling indulged yet refreshed.

Notes

Be sure to use edible rose petals for this recipe.