Rose Water Panna Cotta

August 21: Hawaii Statehood Day

In 1959, after a long journey faced with both great anticipation and controversy, Hawaii was admitted as the 50th state in the United States of America. It is a state holiday (observed on the third Friday of August) and there are some celebrations (and protests) throughout the islands every year. In 2023, we are marking Hawaii’s Statehood Day solemnly by honoring the island of Maui. The Valley Isle experienced an historic catastrophe with the wildfires decimating Lahaina, an old whaling village that developed into a popular tourist spot.

Islander’s late grandfather and two uncles worked the sugar plantations further east, in Hana, Maui, in the 1930s before tūtū kāne went back to the Philippines and her uncles eventually settled down with their families on Oahu (Daddy did not want to labor in the plantations and joined the U.S. Navy instead). We have fond memories of Maui and visit the Valley Isle on occasion. We are saddened to know that some of the places we have been to before are burned down. However, the 150+ year old banyan tree in Lahaina, charred by the wildfires, will heal itself naturally in time. And the Catholic church, Maria Lanakila, aptly named Our Lady of Victory, miraculously still stands! Both are beacons of hope to rebuild Lahaina and are symbols of Maui’s resilience.

For our statehood day dessert, we made rose water panna cotta. Lokelani, the heavenly rose or damask rose, is the official flower of the island. So we wanted to make something simple and rose-flavored. It is a sweet way to remember lovely Lahaina and how it will grow strong and arise from the ashes to become beautiful once more. God bless Maui!

Recipe
(Adapted from Martha Stewart)

Ingredients

• 1 teaspoon gelatin powder
• 1 tablespoon cold water
• 1 cup heavy whipping cream
• 2 tablespoons sugar, granulated white
• 2-3 teaspoons rose water
• Pink or red food coloring
• 1/3 cup mascarpone cheese

Directions

In a small bowl, dissolve the gelatin powder in water. Let sit while heating the cream with sugar. In a small saucepan, simmer the whipping cream with sugar, being careful not to burn the bottom of the pan. Remove from heat.

Mix the softened gelatin into the sweetened cream. In a medium bowl, cream the mascarpone cheese. Pour the hot cream mixture over it and stir to remove the lumps. Mix in the rose water. Tint with food coloring.

Strain the mixture back and forth into the bowl and saucepan until there are no more cheese lumps. Pour into 3-4 ramekins. Cover and place in the refrigerator to firm up, at least two hours or best overnight. Use a thin spatula to loosen the sides and invert panna cotta onto serving plates. Garnish with clean rose petals, a dusting of macadamia nut pieces or a dollop of whipped cream, if desired. Serve cold.

Notes

• Rose water is not the same as rose extract (which has a stronger flavor profile). Find rose water at the Mediterranean/Middle Eastern/Indian aisle of major grocery or specialty stores or online.
• Islander lived in Hale Lokelani dormitory during her freshman-sophomore years at Chaminade University of Honolulu. Her alma mater has ties to Maui by hosting the annual basketball invitational and using the Haleakala ‘ahinahina (silversword plant) in its logo.
• Please help Maui recover and rebuild by donating to the Hawaii Community Foundation (Maui Strong Fund): https://www.hawaiicommunityfoundation.org/maui-strong.  Mahalo!