Rosewater Panna Cotta With Blueberries

Ingredients

600 milliliters buttermilk (DH~ 2 cups or 500 ml)

300 milliliters light cream (DH~ 2 cups or 500 ml)

100 milliliters full cream milk (DH~ not applicable)

1 tablespoon rosewater

1 tablespoon gelatine

Blueberry Velvet toppings from Blue Eden

Mix gelatine and water and put it aside.

Place the buttermilk, cream, sugar and milk in the saucepan over medium heat. Stir until sugar dissolved.

Add gelatine mixture and keep stirring until gelatine dissolved (another 3 minutes). Strain and allow to cool.

Pour into dessert glass or container.

Refrigerate for 3-4 hours or overnight until set.

Serve with some blueberry toppings and fresh or frozen blueberries.

1 servings

Tuesday, December 14, 2010 - 8:06pm