Ingredients: (adapted from www.marthastewart.com)
Though the original recipe says it serves 4, I found that it only serves 2.
1 cup heavy cream
2 tbsp sugar
1 tsp unflavored gelatin
1 tbsp cold water
1/3 cup mascarpone cheese
2 to 3 tsp rose water
1 drop pink or red gel paste food coloring (optional)
(Again the original recipe had a raspberry and lychee syrup which I omitted)
Method:
Place a sauce pan on medium heat and add heavy cream and sugar into it.
Bring it to simmer while constantly stirring until the sugar dissolves. Remove from heat.
In a small bowl add water and gelatin, stir to dissolve and let it sit for a couple minutes for it to soften.
Then add the hot cream n sugar mixture into the gelatin while stirring for the gelatin to dissolve.
With mascarpone in a bowl now, strain this mixture into the cheese and stir for everything to mix well.
Add rose water and color.
Strain mixture into a measuring cup and divide it into ramekins.
Place the ramekins in the refrigerator and let it chill for atleast 3-4 hours or until the panna cotta becomes firm enough, almost like a jelly.
When ready to eat, dip the ramekins in hot water for a few seconds. Take them out and run a sharp knife around the edges to loosen them up and then flip it over on a serving plate. Sometimes they won’t come out easily so take a sharp knife and while the ramekin is inverted over the plate insert the knife somewhere in the edge to release the vacuum and panna cotta will ease out.
You can serve it with a berry sauce but I liked it as is with a rose petal as garnish.
Via indiansimmer.com.