Panna Cotta with Rosewater Rhubarb Compote
Serves: 6 servings
  • Neutral oil (veggie or canola) for brushing cups
  • 4 teaspoons unflavored gelatin
  • ¼ cup water
  • 3 cups heavy cream
  • ½ cup sugar
  • 2 teaspoons vanilla
  • ½ teaspoon rosewater
  • Rosewater and rhubarb compote (see above recipe)
  • Dash dried sumac
  1. Lightly brush 6 ramekins or teacups with oil. I use my silicone baking cups for panna cotta and they work great.
  2. In a bowl, stir the gelatin into the water. Allow to sit for a few minutes until it firms up a bit.
  3. In a saucepan, heat the heavy cream and sugar, stirring until the sugar is dissolved. Take the pan off the heat and stir in the vanilla and rosewater.
  4. Pour the cream mixture over the gelatin and stir until the gelatin is dissolved. Divide the mixture into the six prepared cups and chill them in the fridge for several hours until firm.
  5. When ready to serve, run a sharp knife around the edge of the cups and carefully unmold onto plates. Serve with Rosewater and rhubarb compote and a dash of sumac on top!
Recipe by Seasons in Vermont at