the bloody rose has no thorns

I fell in love with panna cotta long ago.  The silkiness of this dessert is heaven to me.  Texture, texture, texture.  One of my favorite things about eating.  For my 30th birthday my husband took me to Michael Mina’s in San Francisco. I had a sea urchin panna cotta that transported me to another world. I closed my eyes and felt as if I were walking on the ocean.  It was one of those moments with food that was so powerful that to this day I can recall it with almost perfect clarity.

A few weeks ago we ate at AQ and had a palate cleanser of rose panna cotta that left me aching for more.  It pulled at my longing for summer gardens and that heady fragrance of rose in the air and the droning of bees working their pollinating magic.  So the only logical thing to do of course was to come home and recreate that magic.

I just took a basic panna cotta recipe using Straus milk and cream.  Instead of adding vanilla I used a tablespoon of rose water.  Let the silky love unfold! I also made a blood orange sauce to accompany it, the citrus lends a beautifully clean finish on the palate.

natures glistening jewel

natures glistening jewel

 

one of a kind design, especially for me, by the lovely and talented Anna Payden.

one of a kind design, especially for me, by the lovely and talented Anna Payden.

rose panna cotta with blood orange sauce and jasmine blooms

rose panna cotta with blood orange sauce and jasmine blooms

floating in a sea of blood

floating in a sea of blood