19 Feb 2013

Rose Petal Panna Cotta

Joe and I had a little Valentine's dinner last Saturday, and while he planned and prepared the starter and the main (olives and carrots with dip, Moroccon lamb couscous), I had two special desserts prepared from which we could choose our favourite. One of them was this delicious panna cotta topped off with a layer of rose jelly including a red petal. And here's how to make it:
      
Panna Cotta: 3 gelatine leaves, 250ml milk, 250ml double cream, 25g caster sugar, 1 vanilla pod (split) - Rose Jelly: 1 ½ gelatine leaves, 50ml rose water, 200ml water, red or pink food colouring, rose petals (to garnish)
      
For the panna cotta, place the gelatine leaves in cold water to soften. Meanwhile, put the milk, double cream and sugar and vanilla pod into a pan and simmer until the sugar has resolved. Remove the vanilla pod from the pan. Squeeze the water from the gelatine leaves, then add them to the pan, taking it off the heat. Stir until dissolved and divide the finished panna cotta between your dessert glasses. Leave to set in the fridge.

For the rose jelly, place the gelatine leaves in cold water to soften. Dilute the rose water with the water, add the sugar and simmer until dissolved. Squeeze the water from the gelatine leaves, then add them to the pan, taking it off the heat. Stir until dissolved and leave to cool in the fridge for a while. If you pour the rose jelly onto the set panna cotta while still warm, you will ruin the transparent effect as the panna cotta will melt into it again. When cooled down but still liquid, pour some rose jelly into each of the glasses and add the petals. Leave to cool in the fridge. Ready!




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