Photo: Bernd Haynold, CC BY-SA 2.5 · source
Dish · From Bladwijzer
Large pink panna cotta
- Makes: 4 people
- Time: 30 min + 4 hours setting
- From: Large pink
Ingredients
- 2 handfuls of petals from unsprayed large pinks (± 15 g), plus a few extra to decorate
- 400 ml cream
- 100 ml milk
- 50 g sugar
- 3 sheets of gelatine (± 6 g)
- red summer fruit to serve (optional)
Method
- Pull the petals out of the calyx and snip off the base. Set aside a few nice petals to decorate.
- Heat the cream, milk and sugar until just below boiling point, stirring until the sugar has dissolved. Take the pan off the heat, stir in the petals and leave to infuse for 20 minutes, covered.
- Meanwhile, soak the gelatine in cold water for 5 minutes.
- Strain the cream, pressing the petals lightly, and heat it again until hot but not boiling. Squeeze out the gelatine and stir it in until dissolved.
- Divide between 4 glasses or ramekins, leave to cool and chill in the fridge for at least 4 hours.
- Just before serving, decorate with the fresh petals, and a few strawberries or raspberries if you like.
Storing: Covered, 2 days in the fridge. Only decorate just before serving, or the petals will wilt.