Raspberry Rose Petal Gelatin Recipes

RASPBERRY-ROSE PANNA COTTA

Raspberry-Rose Panna Cotta image

"Sometimes a pan can inspire you. I had this rose mold before I came up with the recipe. I thought it would be perfect for Valentine's Day," says Lasheeda.

Provided by Food Network

Categories dessert

Time 25m

Yield 12 raspberry-rose panna cottas

Number Of Ingredients 6

Ingredients

1 1/2 cups raspberries
1 tablespoon powdered gelatin
3 cups heavy cream
2/3 cup sugar
1 1/2 teaspoons fresh lemon juice
Edible rose petals, for garnish

Steps:

Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.

RASPBERRY-ROSE PETAL GELATIN

Raspberry-Rose Petal Gelatin image

You probably have a fancy mold kicking around somewhere in your kitchen. Put it to use with this dramatic Raspberry Rose Petal Gelatin.

Provided by My Food and Family

Categories Home

Time 3h50m

Yield Makes 12 servings.

Number Of Ingredients 5

Ingredients

2-3/4 cups boiling water
3 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
3 pkg. (0.25 oz. each) dried rose petals
1 can (12 oz.) evaporated milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

Add water to gelatin mixes and rose petals; stir 2 min. until gelatin is completely dissolved. Cover with plastic wrap. Let stand 15 min. Drain; discard petals.
Pour 1-1/2 cups gelatin into 6-cup mold sprayed lightly with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature.
Mix remaining gelatin and milk. Gently pour over gelatin layer in mold. Refrigerate 3 hours or until firm. Unmold dessert onto serving plate. Serve topped with COOL WHIP.

Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 23 g, Protein 4 g

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