For this
Recipe you need just less than a teaspoon of rosewater to give the creamy panna
cotta dessert a good dash of flavor.
Garnished with frozen raspberries that
get melted with a little bit of sugar, this is an elegant treat that's easy to
make
.
Course Dessert
Cuisine Italian
Prep Time
15 minutes
Total
Time 15 minutes
Servings 6
servings
Calories 225
kcal
Ingredients
- 1/4 cup water
- 1 packet unflavored gelatin (1 scant tablespoon)
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/3 cup plus 2 tablespoons sugar, divided
- 3/4 teaspoon rosewater
- 1/2 teaspoon vanilla extract
- 2 cups frozen raspberries
Instructions
Put the water in a small
bowl and sprinkle the gelatin over the
top of it . Leave for 5 minutes to soften the gelatin.
Heat the milk, cream, and
⅓ cup sugar together over medium-high heat , whisking occasionally now and then
, until the sugar has completely dissolved and tiny bubbles appear around the
perimeter of the milk (you want the milk hot, but avoid to boil the milk or it will startoverflowing).
Remove from heat. Add dissolved gelatin
to the hot milk and keep whisking until it fully dissolves. Add in the vanilla extract and rosewater.
Pour into six glasses,
jelly jars, or bowls. Refrigerate the mixture until it is firm for around 2 to 3 hours.
Ingredients
When ready to serve, put
the raspberries and remaining 2 tablespoons sugar into a small saucepan over
medium and cook just until the sugar dissolves and the raspberries are barely
warm. Remove from heat To assemble, spoon the melted raspberries over the panna
cotta.
