Edible rose
petals make a
pretty garnish!
RASPBERRY-ROSE PANNA COTTA
ACTIVE: 25 min l TOTAL: 25 min (plus freezing) l MAKES: 12
1½ cups raspberries
1 tablespoon powdered gelatin
3 cups heavy cream
⅔ cup sugar
1½ teaspoons fresh lemon juice
Edible rose petals, for garnish
1.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 2¾ by 1½ 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.
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.
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JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 87