RASPBERRY ROSE PANNA COTTA

INSTRUCTIONS 

WHITE CHOCOLATE PANNA COTTA:

• Measure the cold water in a small ramekin and sprinkle the powdered gelatin over top. Mix to completely saturate the gelatin and set aside.
• In a medium saucepan, combine the milk and cream with the vanilla bean that has been scraped (add the seeds only) and bring to a boil.
• Add the gelatin to the hot liquid and mix until dissolved. 
• Melt the chocolate in the microwave in 20 second intervals until just melted. Slowly pour the hot liquid over the melted chocolate in several additions, mixing well before adding more. 
• When all the liquid is incorporated, process with an immersion blender for 30 seconds to ensure proper mixing. 
• Let cool slightly before pouring into 8 glasses. Chill until ready to serve.

RASPBERRY ROSE COMPOTE:

• In a small saucepan, mash together the sugar and raspberries to release the juice. 
• Cook over low heat until the sugar is melted and the juice thickens slightly (about 5-7 minutes). 
• Cool completely before adding the rose water.

ASSEMBLY:

• Place a spoonful of the raspberry rose compote on top of the white chocolate panna cotta. 
• Garnish with more fresh raspberries and freeze dried raspberries. 
• Serve immediately.