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

16 comments:

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

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

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

    :-)

    Gaelle

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

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

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  6. 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.

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  7. 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!

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

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  9. Mmm rosewater strawberries sound wonderful! This looks amazing!

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  10. Jess, thank you!

    Jelena, thank you!

    Torview..., tks!

    Susan, I hope you like it, sweetie!
    xoxo

    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!

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  11. 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 :)

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  12. 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 :)

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