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 😉