(courtesy of Cynthia Ferris-Bennett, founder/owner, Sierra Chef in Genoa. Serves 4)
½ cup whole milk
½ cup heavy cream
1 teaspoon vanilla bean paste
1 teaspoon Madagascar bourbon vanilla
1 teaspoon unflavored gelatin
1 tablespoon water
3 tablespoons sugar
¼ cup plain, whole-milk yogurt
¼ cup crème fraîche
¼ cup vanilla rose syrup, plus 3 tablespoons (recipe below)
Canola oil, for brushing ramekins
Organic, unsprayed rose petals (for garnish)
Combine milk, cream, vanilla bean paste, and vanilla, and bring to a boil. Cover and remove from heat. Let stand 5 minutes.
In small bowl, sprinkle gelatin over water and let stand until it begins to soften. Whisk gelatin into hot milk, then whisk in sugar, yogurt, crème fraîche, and ¼ cup of rose syrup.
Brush 4, ½-cup ramekins lightly with canola oil. Ladle panna cotta mixture into ramekins and refrigerate overnight until firm.
To remove from ramekin, run a knife around the inside edge of each ramekin, then gently dip the ramekin bottoms in hot water and dry the bottom of ramekins. Invert ramekins onto dessert plates. Holding ramekin and plate at the same time, give each plate a firm tap on a counter to release the panna cotta. Remove ramekin.
Drizzle remaining vanilla rose syrup over the top of each panna cotta. Decorate with rose petals.
