I am taking a break from baking cakes to make panna cotta today. It is a sunny and gorgeous day in San Francisco after all the needed rain yesterday, so the light dessert seems suitable on a busy Monday such as this.
You know, I, too, do love to flip through the magazine and feel bad about my body afterward hahaha. Even though I know that those models have also been photoshopped, and in real life, they probably eat next to nothing, I still love to look at them and how the cloths “hang” nicely on their bodies. Though as I am getting older and more mature, the body image does not bother me that much. I can never give up dessert (yes, I dare say it.), and I can never give up butter. All I can adjust is to eat them in moderation, and try to make light dessert & healthy dish more often. I salute all who have the perfect body, and I respect those who have restricted diet. I hope one day we can sit down and have a long talk, so I can learn from you. Until then, I am going to enjoy this panna cotta and Vogue on my back porch.
This is a very easy dessert; it came out good the first time I made it. I am sure you can change the type of jam to your liking as I, too, change the blueberry jam from the original recipe to the blackberry jam.
Rosewater panna cotta with blackberry jam
- 1 tablespoon gelatin powder
- 1/3 cup water
- 2 cups buttermilk
- 2 cups heavy cream
- 1 cup confectioner’s sugar
- 1 tablespoon rosewater
- lemon zest to sprinkle on top
- 125g. blackberries
- 1/4 cup caster sugar
- 2 tablespoons lemon juice
Place the gelatin and water in a bowl and stir to combine. Set aside for 5 minutes or until gelatin is absorbed. Place the buttermilk, heavy cream, confectioner’s sugar, and rosewater in a saucepan over medium heat and stir until sugar has just dissolved. Add the gelatin mixture and cook, stirring, for further 2-3 minutes or until the gelatin is dissolved. Strain and allow to cool. Pour into 4 shallow bowls and refrigerate for 2-3 hours or until set.
To make the blackberry jam, preheat oven to 160 ํC (320 ํF). Place blackberry, sugar and lemon in an overproof dish and toss to coat. Cook for 30 minutes or until thickened and sticky. Allow to cool completely. Top each panna cotta with blackberry jam to serve. Serves 4-6.
Reference: this recipe is adapted from Donna Hay Magazine (issue 54).