ROSEWATER PANNA COTTA WITH STRAWBERRIES & FAIRY FLOSS
- 100g (1/2 cup) caster sugar
- 250ml (1 cup) pouring cream
- 2 tablespoons water
- 1 tablespoon gelatine powder
- 600ml buttermilk
- 3 teaspoons rosewater
- Pink Persian fairy floss, to serve
- Sugar-coated rose petals, to serve
- 45g (1/4 cup) icing sugar mixture
- 250g strawberries, hulled
- 1-2 teaspoons lemon juice
- six 180ml moulds
- Place the sugar and half the cream in a small saucepan. Bring to the boil over medium heat. Remove from heat. Place the water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a larger bowl of hot water and stir for 1 minute or until the gelatine dissolves. Stir into the cream mixture. Set aside for 5 minutes to cool slightly.
- Add the buttermilk, rosewater and remaining cream to the gelatine mixture. Pour into six 180ml moulds. Place in the fridge for 3-4 hours or until set.
- For the strawberry sauce, place the icing sugar and half the strawberries in a blender and blend until smooth. Stir in the lemon juice. Slice the remaining strawberries.
- Invert the panna cottas onto serving plates. Top with the sliced strawberry and drizzle with the strawberry sauce. Arrange the fairy floss and rose petals over the top to serve.
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