Raspberry Panna Cotta "Roses"
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
"Sometimes new desserts can be inspired by shapes," says Lashida Perry. "I had a silicone rose mold before I even came up with the recipe. I think this panna cotta would be perfect for Valentine's Day." This incredible dessert is made with just five ingredients: raspberries, gelatin, cream, sugar, and lemon juice. The flavor is amazing, but presentation is everything! Each panna cotta is served on a plate sprinkled with rose petals. This light and striking dessert immediately sets the mood for romance.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups raspberries
- 1 tbsp. l. powdered gelatin
- 3 cups heavy cream
- 2/3 cup sugar
- 1.5 tsp freshly squeezed lemon juice
- Edible rose petals, for decoration
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Recipes with similar ingredients: raspberry, gelatin, cream, sugar, lemon juice, edible flowers
Cooking the dish according to the recipe:
- Blend the raspberries in a food processor until smooth. Strain through a sieve into a medium bowl, discarding the seeds. Add the gelatin to the raspberry puree and stir; set aside for at least 7 minutes to dissolve the gelatin.
- Combine the raspberry mixture, heavy cream, and sugar in a saucepan and heat over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar is completely dissolved, about 5 minutes. Do not whisk. Strain the cream through a sieve into a large bowl, pressing it through with a rubber spatula. Add the lemon juice.
- Place two six-well silicone rose molds (approximately 7x4 cm each) on a baking sheet. Pour the cream into the molds, filling them to the top. Cover and freeze overnight.
- Decorate serving plates with rose petals. Arrange the frozen panna cotta on plates, let it defrost completely, and serve.
Author of the recipe - Lashida Perry
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