Panna Cotta with a Hint of Roses

Somehow I end up doing Panna Cotta more in summer than in the winter months.

Perhaps because I add to it a hint of unusual ingredients like the Refreshing Panna Cotta, i wrote about a year ago.

This year there is another version of it I just made, as refreshing as the one with basil, but with a little more sophistication.

Panna Cotta with Damascus Roses

The basic ingredients are the same:

  • 500 ml of milk
  • 500 ml of heavy cream
  • 1 (.25 ounce) envelope unflavored gelatin
  • 100 gr white sugar

And the method too; except that at the end of the cooking time I added 4/5 drops of “Rose Essential Oil” (Rosa Damascena).

As for any preparation it needs to rest in the refrigerator several hours, better yet overnight.

It is a surprisingly fresh and light dessert, with just a hint of roses and a lovely scent.

Perhaps in a year from now I’ll make another unusual Panna Cotta, stay tuned 😉

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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