1 1/2 cups heavy cream
1 cup catupiry
1 tablespoon dried rose petal powder
1 cup white chocolate chips
1 1/2 teaspoons unflavored gelatin
3/4 cup physalis gelée
1 1/2 cups heavy cream
1 cup catupiry
1 tablespoon dried rose petal powder
1 cup white chocolate chips
1 1/2 teaspoons unflavored gelatin
3/4 cup physalis gelée
In a saucepan, cook the heavy cream, catupiry, and dried rose petal powder until just simmering
When it starts to boil, add the white chocolate and hydrated gelatin dissolved in 5 tablespoons of water
Stir well and remove from heat
Distribute into mini-molds with central holes, greased with water
Refrigerate for 3 hours
Place the physalis gelée in a bowl with 3 tablespoons of water and stir until softened
Unmold the panna cottas and cover with the softened physalis gelée.
