Panna cotta is a deceptively simple dessert, and made with rose water, the flavour is elevated from delicious to divine.
- measuring cups and spoons
- 6 ramekins or tea cups
- 1-1/2 cups (375 mL) milk
- 1/3 cup (75 mL) sugar
- 1 envelope (about 2-1/2 tsp or 12 mL) unflavoured gelatin
- 1-1/2 cups (375 mL) whipping cream
- 1 tsp (5 mL) rose water
- 1 pomegranate
Rose water is available in Mediterranean grocery stores. If you can't find rose water, you can always substitute vanilla extract for a delicious, traditional approach to panna cotta. Check out our recipe for Orange Blossom Panna Cotta.
- Pour milk into saucepan and sprinkle gelatin evenly over surface. Let it sit for about 5 minutes to soften. Surface will become wrinkly and gelatin will look slightly moistened.
- Over low heat, dissolve the gelatin, whisking frequently. Watch carefully to ensure the milk doesn't boil. The gelatin will dissolve as the milk warms, about two minutes. If you see steam rising, remove the saucepan from the heat immediately until the mixture cools down.
- Stir in sugar and whisk until it dissolves. Whisk in cream, rose water and pinch of salt.
- Pour into ramekins or teacups and refrigerate for at least 4 hours.
- Serve panna cotta in ramekins or teacups, or unmold and serve on a plate. To unmold, dip the cups into a bowl of very warm water for several seconds. Run a thin knife around the edges (no need to go all the way to the bottom of the cup) and turn upside down on a plate. They should slip out with a little pat or a shake.
- Garnish with pomegranate seeds.