Enjoy the creamy and indulgent Rose Syrup Panna Cotta with its delicate floral taste. It makes a lovely dessert for special occasions or as a sweet treat to savor at any time!
Rose Syrup Panna Cotta
Share
Rose Syrup Panna Cotta
Rated 5.0 stars by 1 users
Author
Olive Harvest
Servings
4
Prep Time
30 minutes
Enjoy the creamy and indulgent Rose Syrup Panna Cotta with its delicate floral taste. It makes a lovely dessert for special occasions or as a sweet treat to savor at any time!
Ingredients
-
2 cups heavy cream
-
1/2 cup whole milk
-
1/2 cup granulated sugar
-
2 teaspoons unflavored gelatin powder
-
1/4 cup cold water
-
1/4 cup Mymouné Rose Syrup
-
1 teaspoon vanilla extract
-
Fresh raspberries or strawberries, for garnish (optional)
-
Mint leaves, for garnish (optional)
Directions
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for a few minutes to bloom.
In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally until the mixture begins to steam, but do not let it boil.
Remove the saucepan from heat and add the bloomed gelatin mixture. Stir well until the gelatin completely dissolves.
Stir in the rose syrup and vanilla extract, combining all the flavors.
Allow the mixture to cool to room temperature. Stir occasionally to prevent a skin from forming on top.
Once the mixture has cooled, divide it evenly among serving glasses or ramekins.
Cover each glass or ramekin with plastic wrap or lids and refrigerate for at least 4 hours or until the panna cotta is fully set.
To serve, you can either enjoy the panna cotta directly in the glasses or unmold it onto dessert plates. To unmold, dip the bottom of each glass or ramekin in warm water for a few seconds, then run a knife around the edge to loosen the panna cotta. Invert it onto the dessert plate, and it should release easily.
Garnish the Rose Syrup Panna Cotta with fresh raspberries or strawberries and mint leaves for an extra touch of color and flavor.