Rose Panna Cotta

INGREDIENTS

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1/3 cup mascarpone cheese
• 2 to 3 teaspoons rose water
• 1 tbsp rose syrup
• 2 cans (8 ounces each) berries in syrup, drained and quartered, syrup reserved
• 1 pint raspberries, halved
• 4 dark chocolate grated

DIRECTIONS

• Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
• Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and rose syrup. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
• Dip bottoms of molds into hot water to loosen, then invert onto plates.
• Mix berries, raspberries, and sugar powder with water and boil. Strain and make a syrup of it
• Garnish each with a rose petal if using. Pour 2 tablespoons syrup onto each plate. Place over a bed of dark chocolate and Serve immediately.