Rose-flavored Panna Cotta with Edible Flowers
Rose-flavored Panna Cotta with Edible Flowers takes about 3 hours and 10 minutes from beginning to end. This recipe makes 4 servings with 390 calories, 5g of protein, and 29g of fat each. For 75 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is a very affordable recipe for fans of Mediterranean food. It works well as a dessert. Head to the store and pick up heavy whipping cream, gelatin, vanillan extract, and a few other things to make it today. This recipe is liked by 210 foodies and cooks. It is a good option if you're following a gluten free diet. It is brought to you by Boulder Locavore. Overall, this recipe earns a rather bad spoonacular score of 20%. Try Rose Panna Cotta, mango panna cotta , how to make vegetarian mango panna cotta, and Edible-flowers Cupcakes for similar recipes.
Servings: 4
Preparation duration: 180 minutes
Cooking duration: 10 minutes
Ingredients:
Edible flowers, mint leaves, flavorful herbs (lemon thyme and lavender are great)
1 packet Gelatin
½ cup granulated Sugar
1 cup Half and Half
1 cup Heavy Whipping Cream
1 teaspoon Rose Extract
½ teaspoon Vanilla Extract
Equipment:
sauce pan
bowl
whisk
baking sheet
Cooking instruction summary:
Combine the gelatin and 3 tablespoons of warm water in a small bowl. Set aside.In a small saucepan combine the cream, half and half, sugar and vanilla extract. Over medium-low heat, stir the mixture until the sugar is fully dissolved (a few minutes).Add the gelatin mixture (which may be solid) and whisk to fully incorporate. If the gelatin is solid, continue to whisk briskly over medium low heat until is dissolved into the cream mixture. Remove from heat.Whisk in the rose extract. Pour into serving vessels and place on a baking sheet to keep the containers stable if needed. Refrigerate until solid, 2-3 hours.Decorate with edible flowers and serve.
Step by step:
1. Combine the gelatin and 3 tablespoons of warm water in a small bowl. Set aside.In a small saucepan combine the cream, half and half, sugar and vanilla extract. Over medium-low heat, stir the mixture until the sugar is fully dissolved (a few minutes).
2. Add the gelatin mixture (which may be solid) and whisk to fully incorporate. If the gelatin is solid, continue to whisk briskly over medium low heat until is dissolved into the cream mixture.
3. Remove from heat.
4. Whisk in the rose extract.
5. Pour into serving vessels and place on a baking sheet to keep the containers stable if needed. Refrigerate until solid, 2-3 hours.Decorate with edible flowers and serve.
Nutrition Information:
covered percent of daily need
