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.
Ingredients
- 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
Instructions
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Put the gelatine sheets in cold water for 10 minutes.
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Put the cream, milk, and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
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Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
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Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.
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Top with a drizzle of Rooh Afza and chopped pistachios just before serving.
Hi Manu,
I am real fan of site and a regular reader. I love penna cota. I really want to make it for a buffet dinner party of 50 people. How do I serve it to nicely. I also want to make a lighter version instead of full cream version. What will be your suggestion.
Hi! Thank you so much for your lovely comment! <3
I love to serve panna cotta for buffets as it is really easy to make and you can make it 1 day ahead of time! I always serve it in small glasses so I don’t have to worry about unmoulding them and it is also easier for people to grab and eat (even standing).
To get the best results, you should always make it with cream (panna cotta means “cooked cream” in Italian). I have a yogurt and milk version on the site (http://www.manusmenu.com/kaffir-lime-and-yogurt-panna-cotta) that is lighter in calories, but even though it’s still delicious, the texture is obviously slightly different, less creamy than regular panna cotta.
Hope it helps!
When do you use the milk??? The list of ingredients calls for milk, but the instructions never call for milk!!
Ohhhh so sorry about this! It goes in together with the cream. I just fixed the recipe. Thank you for letting me know. 🙂