Strawberry Rose Rhubarb Panna Cotta




Strawberry Rose Rhubarb Panna Cotta 

1 Tbs. unflavored, grass-fed gelatin
2 Tbs. cold water
2 1/2 cups heavy cream
2 Tbs. rose water
1/3 cup Strawberry Rhubarb Jam*
dried rose petals

 

In a small saucepan, sprinkle gelatin over water and let it stand for about 1 minute to soften. 

Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

 

In a large saucepan, bring cream, rose water, and jam to a just barely a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture. 

 

Divide the cream mixture among 4 decorative coupes and cool to room temperature. 

 

Chill, covered, for at least 4 hours or overnight. 

Sprinkle with dried rose petals just before serving.

 

*Strawberry Rhubarb Jam:


 

 

 

Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. 

 

Bring the mixture to a boil, stirring to dissolve the sugar. 

Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes.


Remove jam from heat and stir for 2 to 3 more 
minutes and skim off any foam.

 

Sterilize jars for long-term jam storage or fill mason jars with the jam and allow to cool before sealing the lid.

 

It can be kept in the fridge for up to three weeks.

 

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