Food & Recipes

Rose Water Panna Cotta

a kiss from a rose

I am just delighted to be able to describe this panna cotta Seal-style as “a kiss from a rose.” It sounds goofy, but the pop of champagne and the hint of roses in this yummy dessert really are like a smooch on the cheek. Start your meal off with Balsamic Beef Tenderloin and Roasted Tomatoes.

Have fun with the presentation of this easy panna cotta when serving it to guests. Use edible flowers, or candied rose petals if you can find them. Serve beside a tall glass of champagne.

cooking information

• Yield: 12 Desserts
• Prep Time: 25 minutes
• Cooking Time: 30 minutes
• Cooling Time: 4-5 hours

all ingredients

• 1/3 Cup Champagne
• 1 Envelope Powdered Gelatin
• 2 1/2 Cups Heavy Whipping Cream
• 1/2 Cup Granulated Sugar
• 1 Tablespoon Rose Water
• Fresh Strawberries
• Champagne

recipe instruction

1. In a small mixing bowl combine your champagne and powdered gelatin. Let sit and proof for 10-15 minutes. (It will become one solid mass.)

2. In a saucepot combine whipping cream, sugar, and rose water. Turn to medium-high heat and bring to a boil. (Be careful because once the cream begins to boil, it will quickly boil over the pot.)

3. Once the cream has been brought to a boil, pour a little bit of the hot cream mixture in the gelatin to help it melt. Then pour the gelatin mixture back into the hot pot. Cook together on medium heat for 2 minutes.

4. After the concoction has cooked together pour into 12 individual ramekins (you can buy aluminum disposable cupcake tins if you do not have ramekins).

5. Let the cream set in the refrigerator for at least 4-5 hours before serving.

6. For decoration, quarter your strawberries and let them soak in extra champagne. Spoon the strawberries on top for presentation.

cooking tips

• If you don’t already have ramekins you can buy the aluminum disposable cupcake tins in the grocery stores. Before serving cut the individual cups apart with scissors. Place amazingly hot water in a bowl. To loosen the panna cotta, from the mold dip the base of the tin in the hot water for 10 seconds, place the plate you are serving on top of the tin and flip over. The custard will come out.
• This dessert can be made a day in advance.
• If serving a larger party and don’t know how to serve everybody this dessert, scoop it out on individual spoons and place a single strawberry on top.