Friday, January 11, 2013

Rosewater Panna Cotta

I love the flavor of rosewater. One whiff of it transports me to some dreamland! What's better than combining that with a delicious Italian dessert?

Recipe based on this one.
Yields 4 servings
Level: Easy, Time: 20 mins.
  • 1 and half cups half-and-half (mixture of full fat milk and cream)
  • 4 tbsp 2% reduced fat milk
  • 2 to 3 tbsp rose water (I used 'Sadaf' brand - it is really good)
  • 5 tbsp sugar
  • 1/2 envelop (1 envelop=0.25 oz) powdered gelatin
Method -
1. Add gelatin to the 2% milk, mix and let stay.
2. Bring half-and-half and sugar to boil or heat until very hot. Then add rooh afza and gelatin mixture, let simmer for 1 minute and turn off heat.
3. Add rose water.
4. Pour into bowls, let cool. Then cover with plastic wrap and keep in fridge for at least 3 hours.

5. You can either serve it in the bowls or place the bowls in hot water one by one, place a small plate on top of the bowl and turn the bowl upside down on the plate and pat the bowl so that the beautiful, luscious panna cotta gently falls on to the plate with a plop. Drizzle a little bit of rooh afza on top if you like.

You can get creative with panna cotta! For instance add baileys to base of bowl and then add vanilla panna cotta mixture. Or top it off with a fruity compote.

- Many recipes ask for gelatin leaves to be used but they are harder to find than powdered gelatin. Here's a simple conversion formula between the two -
1 envelop (0.25 oz) powdered gelatin = 4 gelatin sheets/ leaves

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