Ingredients

Serves 4

Rose Panna Cotta

½ cup whole milk
½ cup heavy cream
½ vanilla bean, seeds scraped
1 teaspoon unflavoured gelatin
1 tablespoon water
3 tablespoons sugar
¼ cup plain whole-milk yogurt
¼ cup crème fraîche
¼ cup rose syrup, plus more for drizzling
Vegetable oil, for brushing
Organic, unsprayed rose petals, for garnish

 

Chocolate Mousse

150g chocolate
75g butter
3 eggs - separated
Pinch of salt
2 tablespoons caster sugar
Strawberries and whipped cream for serving


 

Method

Rose Panna Cotta

In a small saucepan, combine the milk, cream and vanilla bean and seeds and bring to a boil. Cover and remove from the heat. Let stand for 5 minutes. Discard the vanilla bean.

Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

Whisk the gelatin into the hot milk, then whisk in the sugar, yogurt, crème fraîche and the ¼ cup of rose syrup.

Brush four half-cup ramekins very lightly with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 5 hours.

Run a small knife around each panna cotta, then dip the ramekin bottoms in hot water and pat dry. Invert the ramekins onto small plates. Holding both the ramekin and the plate, give each plate a firm tap on a counter to release the panna cotta. Remove the ramekin. Drizzle the panna cotta with rose syrup, top with rose petals and serve.
Note: The finished panna cotta can be refrigerated in the ramekins for up to 2 days.

This favourite dessert recipe from Josh is taken from:
http://www.foodandwine.com/recipes/creamy-rose-panna-cotta

 

Chocolate Mousse

Melt chocolate in microwave in 30 second intervals, stirring in between and taking care not to burn.
Melt butter and stir into melted chocolate.
Mix in egg yolks.
 
Beat egg whites to stiff peaks
Slowly fold in chocolate mix into the beaten egg whites
Spoon into ramekins
Refrigerate for 12 hours.
Serve with strawberries and whipped cream.