A Berry Rosey Panna Cotta

Ladies and gentlemen, if I may be so bold as to say that life without dessert is as colorful as a black and white TV. I have been craving all things sweet lately and specifically, for an Italian dessert called Panna Cotta.

What's funny is I have never made Panna Cotta before but I have tasted some very delicious ones at Italian restaurants that I have visited in the past. There is one Italian place in Malaysia (i just simply cannot remember its name anymore) that serves absolute to-die-for tiramisus and panna cottas!

I remember the silken feeling of the smooth and luscious cream pudding that melts in your mouth like butter on hot toast. Mmh...

So I HAD to have it and I did. While some people liked drizzling their panna cotta with jus from fruits and chocolate sauce, I felt like fresh berries to top it off. And it was delicious, melt in your mouth and the whole shazam! You ABSOLUTELY have to try this recipe as it is EASY as 1,2,3 (ok maybe there is a 4 ...and a 5)

My Panna Cotta is flavored with rose water instead of the usual vanilla. You can flavor your Panna Cotta however you want but bear in mind that if you want a lemony Panna Cotta, use Lemon Oil Essense and NOT lemon juice, lest you want curds.

Here's my Berry Rosey Panna Cotta recipe -
*Note: It is advisable to plan this one day ahead OR you can do this in the late morning in time for dessert at dinnertime)

Panna Cotta (I got this recipe off Allrecipes.com):

• 1/3 cup milk (skim or normal)
  
• 1 ounce envelope unflavored powdered gelatin
• 2 1/2 cups heavy cream (35% Cooking Cream)
  
• 1/2 cup white sugar
• 1 1/2 teaspoon rose water
  

Method:

1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the rose water and pour into six individual ramekin dishes OR six wine glass.
3. Cool the mixture uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Berry Topping:
10-15 strawberries, cored and halved
a handful of blue berries
10-15 cherries, pitted and halved
2 Tablespoonful of brown sugar
1/2 teaspoon vanilla essence
a small pinch of kosher salt

Method:
1. Combine all the strawberries together into a bowl, add sugar, vanilla and salt.
2. Stir to mix the fruits well and let it stand for about 10 minutes before topping it on your chilled panna cottas.
3. Serve!

You can use any type of berries you want, I so happened to have cherries, strawberries and blueberries in hand at the time.
This dessert is the perfect ending for a dinner party because it is definitely going to impress your guests. It's simple to make and almost fuss free as the magic happens during waiting time :)

The Panna Cotta keeps well in the refrigerator for up to 3-4 days. Oh, it's also VERY good on it's own.