This is the same basic recipe as the espresso panna cotta, but whether it was the acid in the fruit, or something I did, I got a bit of separation into layers – the milk and cream separated while they were setting which I really liked. See if you can recreate it. I used some of the berry sauce I made, with some gelatine in it to make sure it was thick enough so it didn’t cause the panna cotta to be too runny. I made 6 x 1 cup moulds.
1 & 1/2 cups milk;
1 & 1/2 cups cream;
1/2 cup white sugar;
6 drops rosewater essence;
3 tsp gelatine powder;
1 cup berry sauce.
Combine milk, cream, sugar and essence in a medium heavy based pan and slowly bring to the boil. Remove from heat, sprinkle 2 tsp gelatine over the top, then whisk vigorously to ensure that as much as possible of the gelatine dissolves instead of setting into gooey globs. Strain into a jug (to strain out any stubborn gelatine globs!) then pour into moulds. Put in the fridge for about 45 minutes until they are starting to thicken.
Put 1 cup berry sauce in a small pot, mix in the remaining teaspoon of gelatine, and just bring to a boil. Take off heat and allow to cool a little. Using a teaspoon, drizzle the coffee liquid into the panna cottas. Some will stay suspended, but most will sink to the bottom. Put back in fridge for at least two hours, but preferably overnight to make sure the panna cotta sets properly.