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!
Rose Panna Cotta
The recipe with step by step instructions on how to make an elegant Rose Panna Cotta.
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 70 gms – 2.5 oz. sugar
- 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
- 3 tbsp Rooh Afza rose syrup + more for serving
- 1 tbsp pistachio chopped
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.
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.