Food & Cooking Recipes Dessert & Treats Recipes Rose Water Panna Cotta with Raspberries and Lychees 3.7 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 1 cup heavy cream 2 tablespoons sugar 1 teaspoon unflavored gelatin 1 tablespoon cold water ⅓ 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, for serving Directions 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. 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. Rate it Print