Raspberry Panna Cotta "Roses"

Ingredients:

• 1.5 cups raspberries
• 1 tbsp. l. powdered gelatin
• 3 cups heavy cream
• 2/3 cup sugar
• 1.5 tsp freshly squeezed lemon juice
• Edible rose petals, for decoration

Preparation:

1. Blend the raspberries in a food processor until smooth. Strain through a sieve into a medium bowl, discarding the seeds. Add the gelatin to the raspberry puree and stir; set aside for at least 7 minutes to dissolve the gelatin.
2. Combine the raspberry mixture, heavy cream, and sugar in a saucepan and heat over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar is completely dissolved, about 5 minutes. Do not whisk. Strain the cream through a sieve into a large bowl, pressing it through with a rubber spatula. Add the lemon juice.
3. Place two six-well silicone rose molds (approximately 7x4 cm each) on a baking sheet. Pour the cream into the molds, filling them to the top. Cover and freeze overnight.
4. Decorate serving plates with rose petals. Arrange the frozen panna cotta on plates, let it defrost completely, and serve.