(serves six)
Ingredients:
1 cup whole milk
1 cup heavy cream
1 vanilla bean (split)
1/2 cup sugar
2 Tbsp water
2 t. gelatin
1 cup yogurt
3 drops red food coloring
1 Tbsp rose water
2 Tbsp fresh lemon juice
3/4 cup water
1/2 cup sugar
1 t. rose water
5 drops red food coloring
1 pinch orange zest
strawberries, blackberries and blueberries (large dice)
Method:
Bring milk, cream and vanilla bean to a simmer over medium heat. Cover and take off heat for 5 minutes. Mix together water and gelatin until smooth, then take the vanilla bean out of the cream and whisk in the soft gelatin.
Make sure your cream mixture is smooth and add sugar, rose water, yogurt and food coloring. Spray with oil 6 ramekins and pour the mixture into the ramekins. Cool for at least four hours.
For the citrus syrup, place water, sugar, lemon juice, zest, rose water and food coloring in a sauce pot and bring to a boil. Cool syrup completely. Turn the set panna cotta ramekins upside down into your chilled serving bowls and garnish with berries and citrus syrup (rose petals optional).
