Rose Flavored Panna Cotta

For the rose flavored panna cota, soak gelatin leaves in cold water for 10-15 minutes. Slowly bring the whipped cream and rose syrup to the boil in a saucepan, stirring frequently, then remove the saucepan from the heat.

Add dried and candied rose petals to the saucepan and let steep for 15 minutes. Pour the whipped cream through a fine sieve and heat again. Whisk in expressed leaf gelatin until completely dissolved.

Allow whipped cream mixture to cool for 5 minutes, stirring repeatedly to prevent a skin from forming. Rinse cake pan with cold water, but do not dry it, to make it easier to turn out later.

Pour whipped topping mixture into mold, let cool to room temperature. Cover with plastic wrap and refrigerate for at least three hours.

Run the tip of a knife along the inside edge of the mold before inverting. Invert the mold onto a plate with a flourish, tapping the bottom of the mold lightly if necessary, or place the bottom of the mold in hot water for 5 seconds to help the panna cotta slide out of the mold.

Garnish well-chilled rose-flavored panna cotta with crushed candied rose petals and fresh rose petals and serve.

Preparation Tip:

To garnish the rose flavored panna cotta, use some crushed candied and fresh edible rose petals from Aroma Roses for sweet flavor and color.

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