Almond Milk Panna Cotta with Rose Infusion

1. The day before, place the rose petals with the liquid and refrigerate for 24 hours, then filter the mixture and check its weight

2. Soak the gelatin in a large amount of cold water for 5 minutes, then drain it

3. If using powdered gelatin, mix it with five times its weight in cold water

4. Heat one-third of the liquid with the sugar to around 50°C, and if you made a rose infusion, you can boil it to pasteurize

5. Add the gelatin to the heated mixture, stir well to dissolve, then incorporate the remaining liquid

6. Pour the mixture into chosen containers, and if boiled, ensure it is cooled to around 30°C before pouring, then refrigerate for 4 to 5 hours until set

Serving suggestions

1. Serve the panna cotta with fresh fruits or fruit coulis