Monday, May 18, 2009
Rose Water Panna Cotta
A word about floral flavored food items...I CANNOT get enough. It's become an obsession. An unhealthy obsession because I have had six SIX Rose Water Panna Cottas with Honey Blackberry sauce in the past week...and I have every intention on making another batch this week. It's just that good.
The original recipe was in the February Martha Stewart magazine. It called for a crystallized ginger, raspberry, and lychee sauce. Not really my ideal flavor combo, so i did a super simple blackberry one and it was divine. Here is the Martha recipe with the blackberry sauce:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/3 cup mascarpone cheese
2 to 3 teaspoons rose water
1 drop pink/red food colouring
1 pint blackberries
2 tablespoons honey
1 teaspoon seltzer water
1/2 teaspoon powdered sugar
1 Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
2 Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
3 Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
4 Wash blackberries and place in a medium bowl. Using a pastry cutter mash the berries to your desired consitency. Warm up the honey (either in the microwave or a saucpan). Add honey, seltzer water and powdered sugar to the berries and mix. Refrigerate for at least 2 hours.
5 Dip bottoms of molds into hot water to loosen, then invert onto plates. Top with berry sauce and serve!