|Preparation time||30 minutes|
|Serving Size||1 serving|
|Calories Per Serving||Approximately 607 per serving|
2 cups heavy cream
1 1/2 teaspoons powdered gelatin
1/4 fresh vanilla bean pod(scrape with tip of knife to get bean powder)
4-5 teaspoons sugar(adjust to your sweetness)
For the sauce:(You can make any berry or fruit based sauce with their jam or even fresh fruit compote)
1 tablespoon Gulkand(rose petal spread)
1 teaspoon rose syrup(or essence)
1.Take a 1/4 cup cream and stir in the gelatin and keep aside.Bring the remaining cream and sugar to a simmer,stir gently to dissolve the sugar.
2.Add the cream mixed with gelatin and stir to completely dissolve.Add the scraped vanilla bean powder and stir to combine.Turn off the stove and transfer to transparent cups.Refrigerate for 4 hours to overnight.
3.For the rose puree, take 1 cup of water and rose petal spread and rose syrup in a pan and reduce to a syrupy consistency.Let cool lightly and pour with a spoon on the panna cotta after it has set and refrigerate.Serve cold.
If you plan to unmold the panna cotta you can gently swirl the bottom of the container in warm water and flip it onto a plate and then put the sauce on top.
If you are using a fresh fruit compote on top you might want to make your panna cotta a bit sweeter, else for a jam based sauce you can add less sugar in your panna cotta to reduce the overall sweetness of the dish.