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 😉