Rosewater Panna Cotta

• 1 cup Heavy Cream
• 2 Tablespoons Sugar
• 1 teaspoon Unflavored Gelatin
• 1 Tablespoon Cold Water
• 1/3 cups Mascarpone Cheese
• 2 teaspoons Rosewater
• 2 drops Pink Food Coloring (optional)

1. In a heavy bottom saucepan, bring the cream and sugar to a slight simmer until the sugar has melted. In a separate bowl, combine the gelatin and water and mix until the gelatin has somewhat softened. Add the cream and sugar mixture to the gelatin, constantly stirring. Add the rest of the ingredients and mix until smooth. Strain the mixture into individual ramekins. Chill in the fridge for 2-4 hours. To unmold the ramekin, run a sharp knife around the ramekin and then put the ramekins in a bowl of hot water for a few seconds. Turn it over into a plate. Alternatively, you can serve the panna cotta in the ramekin.
2. Recipe adapted from Martha Stewart.

heavy cream, sugar, unflavored gelatin, water, mascarpone cheese, rosewater, drops

Taken from tastykitchen.com/recipes/desserts/rosewater-panna-cotta/ (may not work)