Recipe courtesy of Lasheeda Perry
From:
Food Network Magazine
Raspberry-Rose Panna Cotta
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- Level: Easy
- Total: 25 min (plus freezing)
- Active: 25 min
- Yield: 12 raspberry-rose panna cottas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 67 mg
- Sodium
- 17 mg
“Sometimes a pan can inspire you. I had this rose mold before I came up with the recipe. I thought it would be perfect for Valentine’s Day,” says Lasheeda.
- Level: Easy
- Total: 25 min (plus freezing)
- Active: 25 min
- Yield: 12 raspberry-rose panna cottas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 67 mg
- Sodium
- 17 mg
Ingredients
Directions
- Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
- Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
- Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
- Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.
