Rosewater Panna Cotta With Blueberries
By: From My Lemony ...
Published: Tuesday, December 14, 2010 - 8:06pm

Ingredients




600 milliliters buttermilk (DH~ 2 cups or 500 ml)
300 milliliters light cream (DH~ 2 cups or 500 ml)
100 milliliters full cream milk (DH~ not applicable)
1 cup icing sugar
1 tablespoon rosewater
1 tablespoon gelatine
 cup of water
frozen blueberries
Blueberry Velvet toppings from Blue Eden

Preparation

1 Mix gelatine and water and put it aside. 2 Place the buttermilk, cream, sugar and milk in the saucepan over medium heat. Stir until sugar dissolved. 3 Add gelatine mixture and keep stirring until gelatine dissolved (another 3 minutes). Strain and allow to cool. 4 Pour into dessert glass or container. 5 Refrigerate for 3-4 hours or overnight until set. 6 Serve with some blueberry toppings and fresh or frozen blueberries.