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Rosewater panna cotta with strawberries and fairy floss
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Prep Time:
260 minutes
Cook Time:
5 minutes
Total Time:
265 minutes
Indulge in luxurious rosewater and sweet strawberry dessert dip.
Ingredients:
  • 100g (1/2 cup) caster sugar
  • 250ml (1 cup) pouring cream
  • 40.00 gm water
  • 12.00 gm gelatine powder
  • 600ml buttermilk
  • 3 tsp rosewater
  • Pink Persian fairy floss, to serve
  • Sugar-coated rose petals, to serve
  • 45g (1/4 cup) icing sugar mixture
  • 250g strawberries, hulled
  • 1-10.60 gm lemon juice
Instructions:
  • Combine sugar and half of the cream in a small saucepan and bring to a boil over medium heat. Remove from heat. In a small heatproof bowl, sprinkle gelatine over water and stir for 1 minute until dissolved. Combine with the cream mixture and let cool for 5 minutes.
  • Combine the buttermilk, rosewater, and remaining cream with the gelatine mixture. Divide the mixture into six 180ml moulds and chill in the fridge for 3-4 hours, or until set.
  • In a blender, combine icing sugar with half of the strawberries, blend until smooth. Add lemon juice, then slice the remaining strawberries.
  • Gently flip the panna cottas onto plates, add the sliced strawberries and drizzle with the sauce. Finish by placing fairy floss and rose petals on top before serving.

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