Creamy panna cotta with rose aroma
Ingredients
- 3 sheets of gelatine
- 120 ml milk
- 480 ml cream, with 33% fat content
- 50 g sugar
- ½ tsp vanilla extract
- 2 tbsp dried rose petals
Utensils
- Measuring cup
- Kitchen scales
- Casserole
- Sieve
- Cutlery
- 4 dessert bowls
- 4 flat plates
Instructions
- Soak the gelatine leaves in cold water for 5-10 minutes.
- In a saucepan, combine the milk, cream and sugar.
- Bring to a boil over medium-high heat, about 5 minutes.
- Remove from heat.
- Squeeze out the gelatine leaves and let them dissolve in the hot cream.
- Add the dried rose petals and vanilla extract to the cream and mix well.
- Approx. Let steep for 10-15 minutes.
- Pour the whole thing through a fine sieve into 4 small dessert bowls.
- Cover the bowls with cling film.
- Put the panna cotta in the fridge for at least 4 hours to cool down.
- Before serving the dessert bowls put the bottom part in the hot water for approx. 5 seconds.
- Then turn the panna cotta out onto flat plates.
Serve the panna cotta with rose flavor with a fruit sauce or fresh berries, as you like.
