Sprinkle the gelatin over tbsp cold water, stir lightly and let stand 5 minutes, until it absorbs the water.
⚙ Blooming gelatinBowl
💡Melt the soaked gelatin in hot liquid, and don't let it boil.
2
Heat the cream, milk, sugar and vanilla in a saucepan over medium heat, stirring, until the sugar melts and it steams. Do not boil.
StoveSmall saucepan
💡Don't boil the cream: about 80°C (175°F) is enough to melt the sugar and gelatin, and boiling ruins the texture.
💡38% cream: the fat is what softens the gelatin network and gives panna cotta a creamy, not rubbery, texture.
3
Remove from the heat, add the bloomed gelatin and stir until completely dissolved.
4
Add the rose water and stir.
5
Divide among individual molds greased with oil, cool about 10 minutes at room temperature, cover and chill for at least 4 hours, until the panna cotta sets.
Refrigerator
6
Dip the bottom of each mold in hot water for 5–10 seconds and turn out onto a serving plate.
7
Before serving, spoon some of the fruit sauce over each panna cotta.
244calories
2 gprotein
10 gcarbs
20 gfat
● protein 4%● carbs 17%● fat 78%
Per serving (88 g), of 8 servings
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Bowl· Also works: Pot (None)
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