Rose and Vanilla Panna Cotta

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Dr. Oetker Platinum Grade Leaf Gelatine is perfect for creating these beautiful desserts.

4 Portions

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Rose and Vanilla Panna Cotta

For the Panna Cotta:

Dr. Oetker Platinum Grade Leaf Gelatine x 3 sheets
450 ml Double Cream (3/4 pt)
95 g Caster Sugar (3 1/2oz)
7.5 ml Dr. Oetker Madagascan Vanilla Extract (1 1/2tsp)
1 Dr. Oetker Ground Arrowroot Sachet x 1
Lemon Juice from 1 lemon
Dr. Oetker Pink Extra Strong Food Colour Gel
2 ml Rose Flavour (2 drops)
10 g Pomegranate Seeds to serve

preparation

Preparation

Step 1: Put the Gelatine Leaves in a shallow dish and cover with cold water. Leave to soak for 10 minutes.

Step 2: Meanwhile, heat the cream gently with 65g (2 ½ oz) sugar, stir until dissolved, then heat to just below boiling point. Remove from the heat.

Step 3: Drain the Gelatine Leaves, and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely then strain through a sieve into a jug and stir in the Vanilla Extract.

Step 4: Pour into 4 x 125ml (4 ½ fl.oz) dariole moulds, jelly moulds or ramekin dishes. Allow to chill for at least 2 hours until set.

Step 5: For the sauce, put the Arrowroot in a small saucepan. Put the lemon juice in a measuring jug and make up to 250ml (9 fl.oz) with cold water. Blend a little bit of the liquid with the Arrowroot to make a paste. Add the remaining sugar and stir in the remaining lemony water. Heat gently, stirring, until the mixture boils and thickens slightly. Leave to cool then add a few drops of Gel Food Colour and flavour with rose water to taste. Cover and chill until required.

Step 6: To serve, dip the moulds in very hot water for a few seconds to loosen the Panna Cottas and invert on to serving plates. Serve with a little sauce spooned over and decorate with pomegranate seeds and rose petals.

1 serving = 149g

Nutritional Information for the recipe Rose and Vanilla Panna Cotta

Per Serving Per 100 g / ml
Energy 2692 kJ
643 kcal
1771 kJ
423 kcal
Fat 56.97 g 37.48 g
Carbohydrate 29.23 g 19.23 g
Protein 2.36 g 1.55 g

preparation

Preparation

Step 1: Put the Gelatine Leaves in a shallow dish and cover with cold water. Leave to soak for 10 minutes.

Step 2: Meanwhile, heat the cream gently with 65g (2 ½ oz) sugar, stir until dissolved, then heat to just below boiling point. Remove from the heat.

Step 3: Drain the Gelatine Leaves, and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely then strain through a sieve into a jug and stir in the Vanilla Extract.

Step 4: Pour into 4 x 125ml (4 ½ fl.oz) dariole moulds, jelly moulds or ramekin dishes. Allow to chill for at least 2 hours until set.

Step 5: For the sauce, put the Arrowroot in a small saucepan. Put the lemon juice in a measuring jug and make up to 250ml (9 fl.oz) with cold water. Blend a little bit of the liquid with the Arrowroot to make a paste. Add the remaining sugar and stir in the remaining lemony water. Heat gently, stirring, until the mixture boils and thickens slightly. Leave to cool then add a few drops of Gel Food Colour and flavour with rose water to taste. Cover and chill until required.

Step 6: To serve, dip the moulds in very hot water for a few seconds to loosen the Panna Cottas and invert on to serving plates. Serve with a little sauce spooned over and decorate with pomegranate seeds and rose petals.

1 serving = 149g

Nutritional Information for the recipe Rose and Vanilla Panna Cotta

Per Serving Per 100 g / ml
Energy 2692 kJ
643 kcal
1771 kJ
423 kcal
Fat 56.97 g 37.48 g
Carbohydrate 29.23 g 19.23 g
Protein 2.36 g 1.55 g
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