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Rose Water Panna Cotta with Raspberries and Lychees

Each silken spoonful of these pale-pink puddings will leave you -- and your loved one -- more enchanted than the last. A splash of rose water lends the simple, elegant dessert a delicate floral bouquet and a flavor that melds perfectly with a garnish of raspberries and lychees.

Source: Martha Stewart Living, February 2009
Servings

Ingredients

Directions

Cook's Notes

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.

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