Champagne Rose Petal Panna Cotta
Serves 6 (Inspired by britishchefs.com)
INGREDIENTS
2 ¼ cups partly skimmed milk (2%)
1 ¼ cups heavy cream
2 tbsp granulated sugar
4 ½ gelatin leaves, softened in cold water
1 tsp rosewater
6 tsp Artisan Edibles Champagne Rose Petal Jelly
Place the milk and cream in a large saucepan and bring to a boil.
Remove from the heat and add the sugar and rosewater.
Whisk for a minute to dissolve the sugar.
Then add the softened gelatin.
Pour into six moulds and refrigerate over night to set.
To plate, submerge each panna cotta mould into very hot water (2/3 up). This will help remove the panna cotta from the mould to the plate. Top with a healthy teaspoon of Champagne Rose Petal Jelly or more to taste.
Champagne Rose Petal Jelly
- Champagne Rose Meringue Stack with Strawberries
- Champagne Rose Petal Cocktails (8 servings)
- Champagne Rose Petal Jelly Martini
- Champagne Rose Petal Jelly Cupcakes
- Champagne Rose Petal Jelly Meringue Roulade with Rose Petals and Fresh Raspberries
- Champagne Rose Petal Panna Cotta
- Grilled Cheese with Champagne Rose Petal Jelly
- Melon and Bocconcini Salad with Champagne Rose Petal Vinaigrette