“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.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 255 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 67 mg |
| Sodium | 17 mg |
Reviews
This was delicious! I made this last year a few times within a week, and added 1tsp rose extract to the other batches for my family amd coworkers. It was so rich and creamy and all around wonderful and easy to make.