Rosewater Panna Cotta
Looking for a summer dessert recipe? Try Shivesh Bhatia's cooling Rosewater Panna Cotta.
Cook Time: 30 minutes + chill overnight

Difficulty: Medium
Serves: 4-5 people

INGREDIENTS


1 cup heavy cream
2 tbs sugar
3 tsp unflavored powdered gelatin
1 tbsp cold water
1/3 cup mascarpone cheese
3 tsp rosewater
1 drop of pink food colouring 
Rose syrup to serve
Dried edible rose petals, to garnish

METHOD


  1. In a heavy bottom saucepan, bring the cream and sugar to a slight simmer until the sugar has melted.
  2. In a separate bowl, sprinkle gelatin in cold water and let it rest until the gelatin becomes slightly dissolved.
    Add the cream and sugar mixture to the gelatin, constantly stirring.
  3. Add mascarpone cheese and mix until smooth.
  4. Add rosewater and food colouring and mix well.
  5. Strain the mixture into individual ramekins. Chill in the fridge overnight.
  6. To unmold the ramekin, run a sharp knife around the ramekin and then put the ramekin in a bowl of hot water for a few seconds. Turn it over into a plate with rose syrup. Decorate with rose petals.