Rose Panna Cotta with Raspberry Vanilla Sauce

Wanna whip up a batch?

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Makes 4 | Prep: 20 min | Chill Time: Overnight |

INGREDIENTS

Panna Cotta

• 1 packet gelatin

• 1 ½  cups heavy cream

• 1 ½ cups half n half

• ½ cup granulated sugar

• 1 teaspoon vanilla bean paste

• 1-2 teaspoons rose water

• Small pinch salt

Raspberry Vanilla Sauce

• 1 cup cleaned raspberries

• 2 tablespoons sugar

• ½ cup water

• 1 teaspoon vanilla bean paste

• 1 teaspoon fresh lemon juice

INSTRUCTIONS

Prepare your panna cotta

In a small bowl, sprinkle the gelatin over ¼ cup of the half and half. Stir it in well, then let it sit for about 5-10 minutes until it softens.

In a saucepan, combine the heavy cream, remaining half and half, and sugar. Heat the mixture over medium heat, stirring occasionally until it begins to simmer. Do not boil.

Once the cream mixture is simmering, remove it from the heat. Stir in the softened gelatin until completely dissolved.

Add the vanilla bean paste, rose water, and a small pinch of salt to the mixture, stirring well to combine with a spoon. Do not use a whisk as we do not want to incorporate air into the mixture.

Taste the mixture and adjust the amount of rose water according to your preference for the intensity of the rose flavor.

Pour the mixture into individual serving glasses or ramekins. If you plan to invert them out of the ramekins, give them a quick spray with non stick cooking spray before pouring in the mixture.

Allow the panna cotta to cool to room temperature, then cover each glass or ramekin with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Make your raspberry sauce

In a small saucepan, combine raspberries, sugar, and water.

Bring the mixture to a gentle boil over medium heat, stirring occasionally.

Reduce the heat to low and let it simmer for about 5-7 minutes until raspberries soften and sauce thickens slightly.

Remove from heat and let it cool for a few minutes.

Stir in vanilla bean paste and fresh lemon juice.

Strain the sauce through a fine mesh sieve to remove seeds and solids.

Transfer the strained sauce to a clean container.

Let it cool completely before storing it in the refrigerator.

Assemble the dessert

If you want to invert the panna cotta, fill a shallow bowl with about 1 inch of hot water. Place the panna cotta ramekins in the water for 10-15 seconds, then invert onto your serving plate. If it doesn’t come out easily, put it in the hot water for another 5-10 seconds at a time until it does. Just be careful not to let it sit too long in the hot water or they will begin to melt.

Once inverted, spoon over a generous amount of the raspberry sauce and enjoy!

Chef’s Tip:
Start slow with the rose water! Start with 1 teaspoon, stir it in well, then taste it. You can always add more if you’d like! Just keep in mind that the flavor will be slightly less intense when it is chilled.