Rose flower panna cotta made from fresh roses
Convert the incredible fragrance of roses into flavor form with this rose panna cotta recipe!
Servings 4
Ingredients
- 1 1/2 cups loosely packed fresh, fragrant rose flowers (1.4 ounces if you have a kitchen scale and want to be precise)
- 1/2 cup organic half an half
- 1 cup organic heavy whipping cream
- 1/2 cup organic whole Greek yogurt - we use Wallaby
- 1/4 cup organic cane sugar
- 1 1/4 tsp gelatin (1/2 cup packet Knox gelatin)
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Pour half & half into a medium saucepan and sprinkle the top with half a packet of Knox gelatin (1 1/4 tsp ). Off of heat, let stand ~5 min or until gelatin is softened. Place pan over medium/low heat and whisk until gelatin dissolves and mixture is steaming, about 4-5 min. Do NOT boil.
- Add whipping cream, whole rose flowers, sugar, vanilla, and salt to saucepan. Stir for about 5 minutes until the sugar is fully dissolved and the mixture is steaming, but do NOT boil. Too much heat will burn out the rose flavor. Remove pan from heat and strain liquid into measuring bowl. Once rose flowers are cool enough to touch, squeeze them by hand over strainer to extract remaining liquid. Let liquid rose cream cool until warm for 5 minutes.
- Place yogurt in a medium-sized bowl with a pouring lip. Whisking constantly, gradually add warm rose cream. Once the mixture is completely smooth, strain through a fine mesh sieve if desired, then quickly pour into ramekins. Let the liquid cool to room temperature inside ramekins, then cover with plastic wrap. Refrigerate until fully set, about 4 to 6 hours.
- Serving tip: Garnish with fermented rose petals and/or fermented rose flower powder from our fermented rose flower cordial recipe! See link and notes in article.
- You can serve rose panna cotta in the dish you poured it into. Alternately, you can also remove the panna cotta from the ramekin as follows: 1) scrape around the outside edges with a knife, dip the ramekin in very warm water for about 10 seconds, then turn it upside down on the desired serving dish. (Not too long in the water or it could melt!) The panna cotta should then "blop" out of the ramekin with a good shake, but you may need to cut around the edges one more time to aid removal.