This dessert was inspired by a drink: Poppi’s Raspberry Rose Soda. This beverage contains apple cider vinegar for perky tartness, and I wanted to recreate the flavor in a dessert. I foraged for both Alaska wild roses and raspberries—the freshest way to make this panna cotta. I left the roses and raspberries to ferment in the cream to give it more of a crème fraîche taste. The fermentation gives a slight tart note to this dessert, which helps highlight the raspberries. The roses are aromatic, and when combined with the smooth vanilla bean, do not overtake the raspberries, making this a harmonious blend that will have your palate dancing. The candied wild roses and the pistachios add a nice crunchy texture and earthiness.
Note: this panna cotta takes a little planning ahead because the berries and rose petals must infuse the cream for five days before you make the dessert.
Fermented Wild Rose and Raspberry Panna Cotta
Ingredients
- 4 cups wild rose petals
- 1 cup raspberries
- 4 cups heavy cream
- 1 vanilla bean, split
- ½ cup sugar
- 1 tablespoon gelatin
- 3 tablespoons water
- Candied wild rose petals, for garnish (recipe follows)
- Pistachios, crushed, for garnish
For the candied wild rose petals:
- 1 cup wild rose petals, stems removed
- 1 egg white
- ¼ cup granulated sugar
Instructions
- Combine the wild rose petals and raspberries with the heavy cream in a glass bowl and let the mixture cure in the refrigerator for 5 days.
- When you’re ready to make the panna cotta, strain the rose petals and raspberries out from the cream and set aside. Add the strained cream, the sugar, and the split vanilla bean to a saucepan. Simmer the strained cream over medium heat until little bubbles form around the edges of the saucepan. Meanwhile, dissolve the gelatin in the water and let it bloom for 5 minutes. Turn off the heat and whisk in the gelatin mixture into panna cotta until it is completely incorporated. Remove the vanilla bean. Using a mesh strainer, strain the creamy mixture into ramekins or your favorite cocktail glasses. Chill in the refrigerator overnight, for 4 hours, or until set. Garnish with the candied wild rose petals and add crushed pistachios for texture.
For the candied wild rose petals:
- Gently brush petals on both sides with egg white. Dip each side in the sugar to coat then place petals on a parchment paper-lined baking sheet. Bake in the oven at 200° F for an hour, turn the heat off, and leave the door ajar for another hour. Take the petals out and place them in an airtight container until you are ready to decorate your dessert. (These petals also make a tasty snack.)
