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Celebrating #NationalRoséDay today & we are toasting with Ixsir wine! 🥂 (without Adriana, she says hi though!)
1.5 cup heavy cream
1/2 cup basil
1 tsp Vanilla
1cup milk
1.25 tsp gelatin
1/4 cup sugar
3/4 cup rose
3/4 cup sugar
Mix of berries
-Infuse the cream basil & vanilla for 15’ then set aside
-Put the milk on the stove and sprinkle gelatin ( it depends if u are using powder or gelatin sheet)
You can also substitute with 1.5 tbsp cornstarch
- once done, strain the infused cream over the milk mix and add in desired mold
Let it cool in fridge for at least 2 hours
- meanwhile add the sugar & rose in a sauce pan once it simmers, add the berries we remove them once they are soft after around 5’ then continue boiling until it is reduced by half and syrupy, set it aside and let it cool
Add a few spoonfuls of the rose @ixsirwine coulis on the panna cotta and decorate with the berries
Hope you try this recipe out and enjoy it! ❤️❤️
#Rosé #PannaCotta
