A romantic dessert with a Mediterranean touch
Panna cotta with roses is a sophisticated dessert that combines a creamy vanilla base with the delicate aroma of roses for a romantic and elegant culinary delight.
Ingridients:
- 120 ml milk
- 480 ml heavy cream
- 50 g sugar
- 3 sheets of gelatin
- 1 teaspoon vanilla extract
- 25 rose petals
Preparation
If you plan to invert the panna cotta onto plates, lightly coat the inside of the glasses with vegetable oil and use a paper towel to wipe off most of it, leaving only a thin layer. Otherwise, you can leave them ungreased. Soak the gelatin sheets in cold water until they soften. Set aside. In a medium saucepan, heat the milk, cream, and sugar until just about to boil (do not let it boil). Remove from heat.
Squeeze the gelatin to remove excess water and add it to the saucepan, stirring constantly until the gelatin is completely dissolved. Add the vanilla extract and rose petals. Let the mixture steep for 10–15 minutes. Strain the mixture through a fine sieve and divide evenly among the prepared molds. Chill in the refrigerator until set, at least 4 hours or overnight.
To unmold, dip the bottom of the mold into hot water for 5 seconds to loosen the panna cotta. Run a knife around the edge, then carefully invert onto a serving plate.
