Rose Panna Cotta

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Ingredients:

1 cup heavy cream
1 1/2 tbs sugar
1 1/3 tsp unflavored gelatin
1 tbs cold water
1/3 cup mascarpone cheese
2 tsp rosewater
2 drops pink food coloring

= ESPRESSO =
heavy cream - 3 cups
Sugar - 5 tbsp
Espresso powder - 3/4 cup
Mascarpone cheese - 1 1/3 cups
Vanilla essence - 3 tsp
Gelatin - 4 tsp

Chocolate - (melted)
Chopped almonds
Almond chunks
Cinnamon powder

In a heavy bottom saucepan, bring the cream and sugar to a slight simmer until the sugar has melted.
In a separate bowl, combine the gelatin and water and mix until the gelatin has somewhat softened.
Add the cream and sugar mixture to the gelatin, constantly stirring.
Add the rest of the ingredients and mix until smooth.
Strain the mixture into individual ramekins.
Chill in the fridge for 2-4 hours.
To unmold the ramekin, run a sharp knife around the ramekin and then put the ramekin in a bowl of hot water for a few seconds.
Turn it over into a plate. Alternatively, you can serve the panna cotta in the ramekin