Rose Infused Panna Cotta

Rose Infused Panna Cotta

Rose Infused Panna Cotta is perfectly light, silky, and creamy with the perfect subtle rose taste and faint floral aroma.

I just returned from China last weekend and was surprised to find a wide variety of Chinese tea. China is known as the birth place of tea, which mostly come from the Chinese Camelia sinensis tea plant. Nonetheless, I was astonished to find that there was actually a lot of flower varieties drunk as tea.

I stumbled upon these beautiful dried rose buds, known as mei gui hua (玫瑰花) in China. It was not expensive, I got this one for 10 Yuan for a small package like the picture below.

It is fascinating that Chinese people use rose buds as a medicinal edible food with many health benefits, especially for women. Being quite fragrant and mild in nature, they are ideal for regulating Qi and blood, improving blood circulation to reduce menstrual discomforts, reducing anxiety, improving skin complexion and moisture.

 

How to Make Rose Infused Panna Cotta

Rose Infused Panna Cotta is a silky, rich, and creamy vanilla panna cotta with a unique and delicate rose flavor. It includes very few basic ingredients, and is basically a simple mixture of rose infused milk and cream, sugar, vanilla, as well as gelatin to set the mixture and create a custard-like consistency. You make this dessert just like making the classic panna cotta, but with an extra step of steeping the rose buds though.

Despite the rose infusion, this dessert is perfectly light with subtle rose taste and faint floral aroma. Together they do not have a strong flavor, therefor allowing us to appreciate the subtlety of this rose infusion. It is the perfect post-dinner dessert, as well as a great substitute for your afternoon cup of tea. Rose Infused Panna Cotta is definitely a dessert I would like to indulge to relax myself from stress.

 

 

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Rose Infused Panna Cotta

Rose Infused Panna Cotta is perfectly light, silky, and creamy with the perfect subtle rose taste and faint floral aroma.

Course Dessert
Keyword Panna Cotta
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1/2 cup whole milk (120 ml)
  • 2 cups heavy cream (480 ml)
  • 2 tbsp dried rose buds (25 rose buds)
  • 1 sheet gelatin
  • 1/4 cup granulated sugar (50 gr)
  • 1/2 tsp vanilla extract

Instructions

  1. If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.

  2. In a medium saucepan, heat milk and heavy cream until simmer (do not boil). Remove from the heat. Add dried rose buds and steep for at least 30 minutes.

  3. Strain the mixture and dispose the steeped rose buds. Add sugar into the cream mixture and heat until simmer (do not boil). Remove from the heat.

  4. Soak the gelatin sheet in cold water until soft. Squeeze it to remove any excess water, then add it with vanilla extract to the pan, stirring constantly until the gelatin is melted.

  5. Pour the mixture evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.

  6. To remove from the mold, dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.

 



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