- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1/3 cup mascarpone cheese
- 2 to 3 teaspoons rose water
- 1 drop pink or red gel-paste food coloring (optional)
- 2 cans (8 ounces each) lychees in syrup, drained and quartered, syrup reserved
- 1 pint raspberries, halved
- 2 tablespoons candied ginger, coarsely chopped
- 4 unsprayed or organic rose petals, for garnish (optional)
- Ginger Sugar Cookies (http://www.marthastewart.com/284911/ginger-sugar-cookies), for serving
- Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
- Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
- Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
- Dip bottoms of molds into hot water to loosen, then invert onto plates. Divide lychees, raspberries, and candied ginger among plates. Garnish each with a rose petal if using. Pour 2 tablespoons reserved lychee syrup onto each plate. Serve immediately with ginger sugar cookies.
Pouring the panna cotta into molds from a large glass measuring cup minimizes drips. Removing the puddings from their molds before serving creates an elegant presentation. Once the puddings are set, dunk each mold into hot water to loosen.