Ingredients
1 cup heavy cream
2 tablespoons sugar
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/3 cup mascarpone cheese
2 to 3 teaspoons rose water
1 drop pink or red gel-paste food coloring (optional)
2 cans (8 ounces each) lychees in syrup, drained and quartered, syrup reserved
1 pint raspberries, halved
2 tablespoons candied ginger, coarsely chopped
4 unsprayed or organic rose petals, for garnish (optional)
Ginger Sugar Cookies, for serving
Preparation
Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
Dip bottoms of molds into hot water to loosen, then invert onto plates. Divide lychees, raspberries, and candied ginger among plates. Garnish each with a rose petal if using. Pour 2 tablespoons reserved lychee syrup onto each plate. Serve immediately with ginger sugar cookies.
