You may also like
Categories:
milk heavy cream vanilla bean unflavored gelatin water sugar milk Creme Fraiche rose syrup vegetable oil petals
Viewed: 36 - Published at: 4 months agoIngredients
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 vanilla bean, seeds scraped
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 3 tablespoons sugar
- 1/4 cup plain whole-milk yogurt
- 1/4 cup creme fraiche
- 1/4 cup rose syrup, plus more for drizzling (see Note)
- Vegetable oil, for brushing
- Organic, unsprayed rose petals, for garnish
Method
- In a small saucepan, combine the milk, cream and vanilla bean and seeds and bring to a boil.
- Cover and remove from the heat.
- Let stand for 5 minutes.
- Discard the vanilla bean.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
- Whisk the gelatin into the hot milk, then whisk in the sugar, yogurt, creme fraiche and the 1/4 cup of rose syrup.
- Brush four 1/2-cup ramekins very lightly with vegetable oil.
- Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 5 hours.
- Run a small knife around each panna cotta, then dip the ramekin bottoms in hot water and pat dry.
- Invert the ramekins onto small plates.
- Holding both the ramekin and the plate, give each plate a firm tap on a counter to release the panna cotta.
- Remove the ramekin.
- Drizzle the panna cotta with rose syrup, top with rose petals and serve.
