And so we have reached the last dessert for 7 Desserts 7 Days. I hope you enjoyed the blogathon as much as we did eating all of the yummies featured! When I asked readers and friends what desserts they would like featured on 7 Desserts 7 Days, someone suggested something with a Middle Eastern touch. Since I live in Dubai, I thought that was very appropriate. My first thought was something like baklava but I'll be doing a separate post on that since I've had the pleasure of visiting a baklava factory recently. Rosewater rice pudding was high on my list but Akber isn't a fan so I finally settled on rosewater panna cotta. Not only has it got a hint of Middle Eastern but what screams Valentine's more than roses.
When I was writing up this post, I was intrigued about the origins of rosewater. I have used rosewater in flavouring Indian dishes in the past such as Gulab Jamuns as well as vermicelli- so is it really of Middle Eastern descent?
It sure is. It was first created by a Muslim chemist in medieval Islam but its uses spread worldwide with the Turks using it to flavour Turkish Delight, Indians using it as a flavouring in falooda, Malaysians and Singaporeans make a rose flavoured milk called bandung and even the French didn't want to be left out- they use it to sometimes flavour madeleines.
Since I'd never attempted to make panna cotta myself (let alone ever heard of it), I turned to Google for a recipe and lo and behold, it brought me to one of my favourite blogs- Indian Simmer. Everything on her blog looks beautiful so I had no doubt this recipe would be fabulous.
Like most of the recipes featured on 7 Desserts 7 Days, this one is super easy as well (I know you're tired of me saying that but it's true!). The results look like you've spent considerable effort and time making it. The panna cotta itself is smooth and silky from the addition of cream and mascarpone. The rosewater flavour is very delicate and me and Akber polished this in no time at all.
The giveaway still continues and if you haven't taken part yet, all you have to do is go here.
Rosewater Panna Cotta
1 cup heavy cream
2 tbs sugar
1 tsp unflavored gelatin
1 tbs cold water
1/3 cup mascarpone cheese
2 tsp rosewater
2 drops pink food coloring (optional)
In a heavy bottom saucepan, bring the cream and sugar to a slight simmer until the sugar has melted. In a separate bowl, combine the gelatin and water and mix until the gelatin has somewhat softened. Add the cream and sugar mixture to the gelatin, constantly stirring. Add the rest of the ingredients and mix until smooth. Strain the mixture into individual ramekins. Chill in the fridge for 2-4 hours. To unmold the ramekin, run a sharp knife around the ramekin and then put the ramekin in a bowl of hot water for a few seconds. Turn it over into a plate. Alternatively, you can serve the panna cotta in the ramekin.