Rose Water Panna Cotta with Raspberries and Lychees recipes

Rose Water Panna Cotta with Raspberries and Lychees recipes
13 Ingredients
  • 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
  • 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)
  • cookies
Nutrition
1579
79% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

49% 32

Saturated

90% 18

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

112% 337

Carbs (net)

- 321

Fiber

62% 16

Sugars

- 305

Sugars, added

- 143

Protein

25% 13

Cholesterol

34% 102

Sodium

6% 136

Calcium

38% 385

Magnesium

40% 166

Potassium

68% 3191

Iron

26% 5

Zinc

41% 5

Phosphorus

71% 495

Vitamin A

35% 316

Vitamin C

484% 436

Thiamin (B1)

18% 0

Riboflavin (B2)

330% 4

Niacin (B3)

48% 8

Vitamin B6

21% 0

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

139% 21

Vitamin E

14% 2

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 244
Comments
 
×