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Raspberry Rose Panna Cotta
 

RASPBERRY ROSE PANNA COTTA

 
Category: Crèmes and Mousses
Difficulty: Medium
8 Servings
 

INGREDIENTS

WHITE CHOCOLATE PANNA COTTA:
1 ⅔ cup milk
¾ cup heavy cream
1 cup IVOIRE 35% CHOCOLATE chopped
3 tsp powdered gelatin
3 tbsp water, cold
2 each vanilla bean

RASPBERRY ROSE COMPOTE:
2 cups fresh raspberries
4 tbsp sugar
½ tsp rose water

 

INSTRUCTIONS 

WHITE CHOCOLATE PANNA COTTA:

  • Measure the cold water in a small ramekin and sprinkle the powdered gelatin over top. Mix to completely saturate the gelatin and set aside.
  • In a medium saucepan, combine the milk and cream with the vanilla bean that has been scraped (add the seeds only) and bring to a boil.
  • Add the gelatin to the hot liquid and mix until dissolved. 
  • Melt the chocolate in the microwave in 20 second intervals until just melted. Slowly pour the hot liquid over the melted chocolate in several additions, mixing well before adding more. 
  • When all the liquid is incorporated, process with an immersion blender for 30 seconds to ensure proper mixing. 
  • Let cool slightly before pouring into 8 glasses. Chill until ready to serve.

RASPBERRY ROSE COMPOTE:

  • In a small saucepan, mash together the sugar and raspberries to release the juice. 
  • Cook over low heat until the sugar is melted and the juice thickens slightly (about 5-7 minutes). 
  • Cool completely before adding the rose water.

ASSEMBLY:

  • Place a spoonful of the raspberry rose compote on top of the white chocolate panna cotta. 
  • Garnish with more fresh raspberries and freeze dried raspberries. 
  • Serve immediately.