4 Serves
264 Mins
In a small bowl, sprinkle the gelatin over a small amount of cold water and let it bloom for 5-10 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
80 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
116 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
27 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a saucepan, combine heavy cream and sugar, heating gently over medium heat until the sugar dissolves completely.
Remove the saucepan from the heat and stir in the bloomed gelatin and rose water until fully incorporated.
Pour the mixture into ramekins and refrigerate for at least 4 hours until the panna cotta is firmly set.
1
g27
g0
g
Italian