Raspberry Rose Panna Cotta

Wow, it has been quite a week!  If you have commented on something, emailed me, sent me a message somewhere else, etc. and I have not responded, I apologize.  I know you really don't want to know about my personal life, but it has really been hectic around here - final exam week, graduation, etc.,  AND we have had car trouble with BOTH cars.  I have literally been away from my computer for over fourteen hours some days.  But, now school is out, and while there will be summer trainings and there are still unresolved car issues, I don't foresee posting and communicating being a problem until August.  Whew!

Now about the panna cotta.  Panna cotta is a wonderfully easy dessert that is also impressive due to its beauty and taste.  And, it doesn't even take long to make.  It probably took me less that thirty minutes to make the panna cotta and the sauce both.  It just needs about four hours of refrigeration time.  It is perfect for a dinner party or any time you need to make something ahead of time - for example, when you have a food blog and want to do something that is actually really good and have the busiest week ever.

The panna cotta recipe here is an adaption of this one by David Lebovitz who adapted it from Secrets from My Tuscan Kitchen by Judy Witts.  You can oil molds and pour it into them instead of the wine glasses if you prefer and then unmold them just before serving.  If you are serving it in wine glasses though, just pour it in with no oil.  Then, after unmolding or not, just before you serve it, top it with the raspberry sauce.

Rose Panna Cotta
yield: 4-8 servings depending on the size of your glasses or molds

2 cups heavy cream
2 cups half-and-half
1/2 cup sugar
1 Tbsp. rose water
2 packets powdered gelatin
6 Tbsp. cold water

Combine cream, half-and-half, and sugar in a large saucepan.  Heat over medium until the mixture is hot to the touch and the sugar is melted.  Do not boil.  Remove from heat and stir in rose water.  Put the water in a bowl and sprinkle the gelatin over it.  Let stand for 5 to ten minutes.  Pour the hot cream mixture over the gelatin and whisk until the gelatin is completely dissolved.  Pour into wine glasses or prepared molds.  Refrigerate for 4 hours or until set.  After they are set, you may keep them refrigerated for up to two days before serving.  Just before serving, top with raspberry rose sauce (see recipe below).

Adapted from:  Perfect Panna Cotta by David Lebovitz who adapted it from Secrets from My Tuscan Kitchen by Judy Witts.

Raspberry Rose Sauce:


12 oz. fresh or frozen raspberries
1/2 cup sugar
1 Tbsp. rose water

Combine all ingredients in a medium sauce pan.  Heat over medium until the mixture boils, mashing with a potato masher until all of the raspberries are mashed.  Strain through a fine mesh sieve.  Refrigerate until cold.  Top set panna cotta with sauce.