Caramel Rose Petal Yogurt Panna Cotta
This Rose Petal Panna Cotta is one of those sweet delicacies that is perfect for the summer months. Before I made it in my own kitchen, I figured it was one of those supremely time consuming dishes that I wouldn’t have the patience for creating and chalked it up to a restaurant/going out dessert. What I quickly learned was that it is actually one of the easiest things I’ve ever made. And what a treat that is! I’m always for ease in the kitchen and making the most impact with the least effort. With the addition of rose petals and the sweet tanginess of the yogurt, it will be bound to bewitch whoever is lucky enough to eat this.
I personally like to grind the rose petals into a powder to enhance the color and spread the flavor of the roses evenly. To do this, simply add a cup of dried edible rose petals to a food processor or clean coffee grinder and pulse until you have a fine-ish powder. I keep a jar of ground petals in the fridge for easy access when I want to add a bit of rosy flare to a dish. Ground rose petals will keep in the fridge for up to 6 months.
1 1/2 cups full fat yogurt
1 cup heavy cream
1 tablespoon rose water
1 teaspoon vanilla extract
1/2-1 cup cane sugar
1 packet gelatin
2 tablespoons lukewarm water
1-2 tablespoons ground rose petals
1 1/2 cups caramel
Rose petals or other edible flower to garnish
6-8 glasses, jars or ramekins
Start by putting the 2 tablespoons of water in a small bowl and gently stirring the gelatin packet in. Set it aside and let it congeal for 5-10 minutes. In a medium saucepan cook the heavy cream, yogurt and sugar over medium heat. Stir until sugar has dissolved and the yogurt has blended into the cream, then add the gelatin, rose water and vanilla extract. Gently stir until well combined, then remove from heat. While the panda cotta is still warm, pour into your desired vessels and place in fridge. Let cool overnight. Once the pan cotta has formed and you are ready to serve, add a teaspoon of caramel and top with edible flowers. Panna cotta will keep in the fridge for up to 4 days.
