Rose, Lychee, and Raspberry Verrine

Name: Rose, Lychee, and Raspberry Verrine
Cuisine: American
Ingredients: 200 ml Milk; 50 ml Heavy cream (47% fat); 25 grams Granulated sugar; 4 grams Gelatin sheet; 2 grams Dried rose petals; 50 grams Raspberry purée; 50 grams Water; 10 grams Granulated sugar; 2 grams Gelatin sheet; 50 grams Lychee purée; 200 grams Water; 25 grams Granulated sugar; 8 grams Pearl Agar 8; 12 Lychee

cookpad.japan @cookpad_jp

Krishna loves rose-scented Rasgulla (an Indian milky snack soaked in syrup). That combination of rose and milk that Krishna loves really tastes heavenly. I used sweet and sour raspberries as an accent.

If you use the listed amount of rose petals, the fragrance will be quite mellow. If you want to add more, you can use rose water.
In Ayurvedic medicine, it is said that heating rose has a calming effect. It matches perfectly with the hot summer. Recipe by Go-pa-ra

cookpad.japan @cookpad_jp

Saved

Ingredients

[For the Rose Panna Cotta]
200 mlMilk
50 mlHeavy cream (47% fat)
25 gramsGranulated sugar
4 gramsGelatin sheet
2 gramsDried rose petals
[For the Raspberry Jello]
50 gramsRaspberry purée
50 gramsWater
10 gramsGranulated sugar
2 gramsGelatin sheet
[For the Lychee Jello]
50 gramsLychee purée
200 gramsWater
25 gramsGranulated sugar
8 gramsPearl Agar 8
12Lychee

Saved

Steps

1

[For the preparation] Soak the gelatin sheet in cold water. Thoroughly combine the agar and sugar (for the lychee jello).
2

[For the rose panna cotta] Heat the milk in a pot. Add the dried rose petals and cook over low heat for several minutes until very fragrant. Remove from heat and let it steam.
3

After it has steamed for 10 or more minutes, strain through a tea strainer. Use a spatula to press out every last drop. Add the granulated sugar and heat to 60°C.
4

Once it reaches 60°C, remove from heat. Add the gelatin to dissolve, then add the heavy cream. Pour into cups and let it cool and set.
5

[For the raspberry jello] Thoroughly combine the raspberry purée, water, and granulated sugar. Remove 1/3 and heat on the stove.
6

Once it reaches 60°C, remove from heat and add the gelatin to dissolve. Add the remaining purée water mixture and stir. Place the bowl into a bowl filled with ice water to chill.
7

After it has chilled for several minutes, pour over the completely set rose panna cotta. Let it chill and set.
8

[For the lychee purée] If you are going to purée the lychee by hand, remove the skins and the seeds. Add 10% of the lychee weight in sugar and mix together with a blender.
9

Thoroughly combine the purée and water. Heat half of the mixture on the stove until it reaches 85°C. Remove from heat and add the combined agar and sugar.
10

Place into a Tupperware or plastic container and let it chill to set. Once it has set, remove from the refrigerator and use a spoon to break it apart. Pour the broken up jello into the cups and decorate with peeled lychee.
11

These are the lychee that I used. I bought some green ones which had a very rich flavor.
12

This is the raspberry purée that I always use.
13

This is a German brand of gelatin. It has very little of the characteristic gelatin smell, and creates a translucent finish.
14

These are the dried rose petals that I used. (I used red petals this time.) Ito-en was selling them in unpackaged, loose form from 10 g.