3 tbsp. cold water
1 tbsp. powdered gelatin, (one envelope)
1 quart heavy cream
¼ tsp. real vanilla extract
¾ cup rose petal jam
In a small bowl, combine the cold water and gelatin and let soak about 10 minutes without stirring.
Meanwhile, in a medium saucepan, heat the cream. When it is very warm but not bubbling or scalding, add the 1/2 cup of the rose petal jam and the vanilla extract and stir well to dissolve. Turn off the heat and add the gelatin mixture, and stir again to dissolve.
Pour the mixture through a sieve, then into 6 wine or martini glasses and chill, uncovered, 2 hours. To serve, place a dollop of the remaining jam on each panna cotta. If you can find organic roses, put a rose bud on top of each.