Rose Pannacotta
My love for the Pannacotta is a secret no more. My regular readers know I keep experimenting with various flavour combinations for this creamy Italian dessert. This time, I gave it a Indo-Arabic makeover, with the Rose Pannacotta. I hope you will love it!
How to make Rose Pannacotta
In a saucepan, mix together the cream and sugar and simmer (do not let it boil). As this mixture simmers, bloom some gelatin leaves by placing them in a bowl of cold water. Once the cream and sugar mixture is sufficiently hot, take the pan off the heat and add Vanilla extract and Rose water/ syrup. Squeeze the excess water out from the bloomed gelatin sheets and add it to the cooked cream and whisk until the gelatin is completely dissolved. Strain the liquid to remove traces of any undissolved gelatin. Pour into lightly greased moulds, leaving atleast ½cm at the top. Sit the moulds on the kitchen top until the mixture comes to room temperature.
For serving, ake out the moulds from the refrigerator and using your fingers, gently pullback the panna-cotta away from the walls of the mould. Place the moulds in warm water (the water should cover the mould till about two-thirds of its height) for a couple of minutes to loosen the panna-cotta. Carefully invert the mould onto a serving plate and serve the panna-cotta with a topping of your choice – I served Rose Pannacotta the with some of my Blueberry Compote, along with some fresh raspberries and crushed Pistachios. Done!
Rose Pannacotta
Ingredients
for the Panna-cotta:
- 3 Gelatin leaves
- ¼ cup Cold water
- 500 ml Heavy cream
- 75 gms Sugar
- ½ tsp Vanilla extract
- 1½ tbsp Rose water/ syrup (see notes)
for the Garnish:
- ½ cup Blueberry compote
- ¼ cup Raspberries
- ¼ cup Roasted Pistachios (crushed)
- Mint leaves (as needed)
Instructions
Making the Panna-cotta:
- Place the gelatin leaves in the cold water and let them bloom
- Meanwhile in a saucepan, mix together the cream and sugar and simmer. Do not let it boil
- Take it off the heat and add the vanilla extract and Rose water/ syrup
- Squeeze the excess water out from the bloomed gelatin sheets and add it to the cooked cream and whisk until the gelatin is completely dissolved
- Strain the liquid to remove traces of any undissolved gelatin
- Pour into lightly greased moulds, leaving atleast ½cm at the top. Sit the moulds on the kitchen top until the mixture comes to room temperature
- Refrigerate for atleast 2-3 hours or until the panna-cotta is well set
Unmoulding the Panna-cotta:
- Take out the moulds from the refrigerator and using your fingers, gently pullback the panna-cotta away from the walls of the mould
- Place the moulds in warm water (the water should cover the mould till about two-thirds of its height) for a couple of minutes to loosen the panna-cotta.
- Carefully invert the mould onto a serving plate and serve the panna-cotta with a topping of your choice
Notes
- Pannacotta is a mildly sweet dessert, complemented by the sweetness of the toppings
- Instead of using just heavy cream you can use a mix of heavy cream and milk
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