Enchanted Rose Panna Cotta

This dessert is delicate, romantic, and magical. It’s the kind of plate that feels straight out of a fine-dining kitchen but is built from simple, thoughtful steps. Soft vanilla-honey panna cotta becomes the perfect canvas for floral notes from rose syrup, jewel-like rose caviar, and crisp, sugar-kissed candied petals. Each element can be made ahead, making it ideal for entertaining, and together they create a dessert that’s elegant, fragrant, and quietly impressive.

Candied roses:

1 small rose

Egg white

2-3 tablespoons pure cane sugar

1. Clean rose petals and dry

2. Set oven to 200° and paint egg whites on both sides of petals, sprinkle sugar on both sides.

3. Bake for 10-15 minutes, flipping every five minutes. Store in an airtight container.

Rose syrup:

1 large rose

Juice from 1/2 lemon

1 cup water

1/2 cup pure cane sugar

1. Clean rose petals

2. Bring 1 cup of water and lemon juice to a boil. Macerate rose petals in lemon water for 24 hours.

3. Strain and add sugar, heat on the stove on medium heat for 10-15 minutes until sugar is dissolved. Store in an airtight container.

Rose caviar:

4 ounces rose syrup

1 ounce agar agar

Vegetable oil

1. Fill your glass with vegetable oil.

2. Place the glass of oil in the freezer and chill for 30 minutes.

3. Stir rose syrup and agar agar in your saucepan on high heat until it begins to boil.

4. Remove from heat and let stand 2-5 minutes.

5. Suck up the rose mixture with an eye dropper and squeeze little drops of the mixture into the cold oil going slowly in a circular motion.

6. Once you're finished, either scoop the balls out with a small slotted spoon or pour through a mesh sieve or cheesecloth to collect the spheres from the oil.

7. Drop them in cold water for a few seconds to wash the oil off. 

Vanilla honey panna cotta:

1 cup whole milk

2 teaspoons gelatin 

1 cup heavy cream

1 tbsp vanilla bean paste

2 tbsp honey

1. Add whole milk and gelatin into a saucepan and set aside for a few minutes, allowing the gelatin to soften.

2. Add whole milk, honey, and vanilla bean paste and place it on medium heat, stirring every few minutes. You want this to steam, not boil. 

3. Once combined, pour into silicone flower molds and place into the refrigerator for 3-4 hours until they set. Reference video for plating. I also used fresh rose petals and raspberry pieces for my plating