The delicate scent of roses is the one preferred by Rose et Marius. This is why we have decided to share with you its delicate taste in a dessert as simple as it is refined: panacotta with rose water.
For 6 persons :
250ml liquid cream
250ml semi skimmed milk
4 gelatin sheets
2 tablespoons Thiercelin rose water (the choice of rose water is very essential)
5 juicy strawberries
Let’s go !
Put the gelatin to soak in cold water.
Reserve 50 ml of cream in which you will mix the 5 strawberries.
Heat the milk, the 200ml of cream in a saucepan, with the sugar. Stir until the sugar is dissolved. Over low heat, until simmering.
Remove from fire
Wring out the gelatin and incorporate it into the milk / cream / sugar mixture. Add the mixed strawberry cream and rose water.
Stir well with a whisk until the mixture is very even.
Pour into ramekins (or in a Rose et Marius precious handmade tumbler see Photo), leave to set overnight in the refrigerator.
When ready to serve, decorate with a rose petal or a slice of fresh strawberry.
Learn more about roses
We invite you to read an article written on the queen of flowers, here