Rapunzel Inspired Flower Panna Cotta
Servings Prep Time
6 Servings 5Minutes
Cook Time
30Minutes
Servings Prep Time
6 Servings 5Minutes
Cook Time
30Minutes
Ingredients
Panna Cotta Base
Rose Layer
Lavender Layer
Garnish
Instructions
  1. Stir the gelatin into a bowl with 2 tbsp of milk (give this 5-10 minutes to blossom). Prepare an ice bath that your pot will fit in.
  2. Throw your cream, milk and sugar into a pot. Over medium heat, bring this mixture to a gentle simmer (this will take 5-7 minutes). Make sure to not boil this, milk burns easily. Stir in the gelatin when you see little bubble. Mix until gelatin has dissolved.
  3. Pour half the mixture into a pot and mix with 2 tsp of rose water and 1-2 drops of red food coloring. Place this pot over the ice bath until it has cooled to room temp. Divide this mixture evenly among your containers and place them in the fridge. See notes.
  4. With the other half of the mixture, add in 2 tsp lavender buds and 3-4 drops of purple food coloring. Place this pot over low heat for 10 minutes. Remove from heat and strain the mixture to remove the lavender buds. Cover and set aside.
  5. When the rose layer has set (1-2 hours), pour in the lavender layer and return to fridge for at least 6 hours. Preferably overnight.
  6. Prior to serving, spin some sugar. See notes for an amazing video tutorial.
  7. If you would like to garnish with white chocolate curls then throw a bar of white chocolate into the freezer for 10 minutes then scrape with a knife.
Recipe Notes

The Panna Cotta recipe base is adapted from Russ Parsons’ recipe here. He wrote an amazing article that breaks this dessert down.

Chart of edible flowers by buzzfeed here.

Video tutorial on how to spin sugar by sortedfood here.

Milk that has been cooked can be safely left at room temp for 2 to 2 1/2 hours.

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