Happy New Year everyone! I hope you are having a fantastic holiday season! And yes, another panna cotta recipe to start off this 2016 on a sweet note. I know, I know… I already have quite a few on the blog, but it is a dessert that I really love, so I often make it. I love making new flavour and colour combinations and turning it always in something new! I made this Rose Panna Cotta last October, for an event to raise money for Breast Cancer awareness month at my husband’s office. So, it had to be… pink. I used Rooh Afza (an Indian rose syrup I love) to give it both a pink colour and a rose flavour, which I thought was perfect for such an event. I topped it with a drizzle of Rooh Afza and some crushed pistachios, the perfect Indian twist to an Italian classic dessert. Enjoy!
- Put the gelatine sheets in cold water for 10 minutes.
- Put the cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
- Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
- Add the Rooh Afza and mix well.
- Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.
- Top with a drizzle of Rooh Afza and chopped pistachios just before serving.