Rose Petal Panna Cotta with Candied Orange Zest

Preparation Steps

1. Step 1: Rehydrate the dried rose petals in 1 cup of hot water for 10 minutes.
2. Step 2: Strain the rose petals and mix with 1/4 cup granulated sugar in a bowl. Let it sit at room temperature overnight.
3. Step 3: Preheat the oven to 300°F (150°C).
4. Step 4: In a medium saucepan, combine the heavy cream, whole milk, vanilla extract, and rehydrated rose petals mixture. Heat over medium heat until the mixture is hot but not boiling.
5. Step 5: In a small bowl, whisk together the egg yolks. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
6. Step 6: Pour the mixture into individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight until set.
7. Step 7: Just before serving, zest a orange and sprinkle it on top of each panna cotta.