Rose Water Panna Cotta With Raspberries And Lychees Recipes

Steps:

• Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
• Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
• Dip bottoms of molds into hot water to loosen, then invert onto plates. Divide lychees, raspberries, and candied ginger among plates. Garnish each with a rose petal if using. Pour 2 tablespoons reserved lychee syrup onto each plate. Serve immediately with ginger sugar cookies.

Steps:

• Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
• Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
• Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
• Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.

Steps:

• For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
• For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
• Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
• Photo credit: Petrina Tinslay Photography