Thursday, August 5, 2010

Vanilla panna cotta with rosewater roasted strawberries

Vanilla panna cotta with rosewater roasted strawberries / Panna cotta de baunilha com morangos assados com água de rosas

Pretty much like Bryan Singer really needs a great movie to go back to the good old days, this panna cotta requires something delicious to be served with – and before you all go “oh, there she comes with roasted strawberries again”, I added rosewater to them this time, just to make things a bit different. :)

Vanilla panna cotta with rosewater roasted strawberries / Panna cotta de baunilha com morangos assados com água de rosas

Vanilla panna cotta with rosewater roasted strawberries
from here and here

Panna cotta:
2 tablespoons water
1 teaspoon gelatin powder
2 cups (480ml) single or pouring cream
1/3 cup (47g) icing sugar, sifted
1 vanilla bean, split and scraped

Rosewater roasted strawberries:
16 strawberries, hulled and halved
1/3 cup (67g) caster sugar
½ tablespoon rosewater

Make the panna cotta: place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Place the cream in a saucepan over medium heat with the sugar, vanilla bean and seeds. Stir occasionally, allowing the cream to come to the boil. Add the gelatin and cook, stirring, for 1 minute or just until gelatin is dissolved. Pass mixture through a fine sieve and allow to cool to room temperature before refrigerating. Refrigerate for 4 hours or until set.
Now, the roasted strawberries: Preheat the oven to 200°C/400°F; place the strawberries in a small baking dish (do not use a shallow dish because the juices will bubble away in the oven) and sprinkle with the sugar and rosewater. Mix well and roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove and set aside to cool completely.
Serve the panna cotta in the glasses, topped with the strawberries – this panna cotta is not firm enough to be unmolded.

Serves 6

Vanilla panna cotta with rosewater roasted strawberries / Panna cotta de baunilha com morangos assados com água de rosas


Bakericious said...

looks yummy

J e l e n a said...

simple and elegant

Torviewtoronto said...


The Urban Baker said...

this looks delicious! i love the presentation and itty bitty ramekins! i can't wait to try this!

M. said...

wow! beautiful treat...those strawberries look soooo tasty, yum!!!

Gaëlle said...

Yummy, I love this kind of desert so fresh and ... light...



Brilynn said...

I never tire of roasted strawberries, they're just so jammy and good! I particularly like mine with balsamic.

MollyCookie said...

Looks incredible! You always have such great pictures. Those strawberries look remarkable.

Susan @ SGCC said...

These are just beyond lovely! What a great flavor combination too. I recently bought some rose syrup and have been trying to decide how to use it.

Terry at Blue Kitchen said...

The strawberries sound particularly wonderful, Patricia. I've never thought of roasting them before. And we just happen to have some rosewater in the fridge!

Alice said...

What a lovely use for rosewater. I love the vibrancy of the roasted strawberries against the white panna cotta. My favourite dessert by far!

Clare @ Mrs Multitasker said...

Mmm rosewater strawberries sound wonderful! This looks amazing!

Patricia Scarpin said...

Jess, thank you!

Jelena, thank you!

Torview..., tks!

Susan, I hope you like it, sweetie!

M., thank you!

Gaëlle, thank you! It is very refreshing indeed.

Bri, I love them with balsamic, too! :)

Molly, thank you for stopping by!

Susan, thank you, darling! I've been meaning to make rose sorbet, yum... :)

Terry, thank you! Roasting the strawberries make them almost turn into jam.

Alice, thank you for stopping by!

Clare, thank you!

foodfanatic said...

Wow, those look amazing. Really like how you serve them in those little cups. Next time I make panna cotta I will try to add strawberries :)

Catherine said...

I found you from tastespotting, and yum! These look delicious.
How do the rosewater strawberries taste? I plan to make strawberry jam this weekend, and your recipe is making me consider strawberry rosewater jam. I think I'll make the sauce tonight and test it out! Thanks for the inspiration :)

Sweetapolita (Rosie) said...

This is gorgeous!

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