Raspberry-Rose Panna Cotta

Name: Raspberry-Rose Panna Cotta
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 12 raspberry-rose panna cottas
Ingredients: 1 1/2 cups raspberries; 1 tablespoon powdered gelatin; 3 cups heavy cream; 2/3 cup sugar; 1 1/2 teaspoons fresh lemon juice; Edible rose petals, for garnish

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“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.

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Level: Easy

Total: 25 min (plus freezing)
Active: 25 min

Yield: 12 raspberry-rose panna cottas

Level: Easy

Total: 25 min (plus freezing)
Active: 25 min

Yield: 12 raspberry-rose panna cottas

Ingredients

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1 1/2 cups raspberries

1 tablespoon powdered gelatin

3 cups heavy cream

2/3 cup sugar

1 1/2 teaspoons fresh lemon juice

Edible rose petals, for garnish

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.

Photograph by Yunhee Kim