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Rose Panna Cotta

Rose Panna Cotta

The recipe with step by step instructions on how to make an elegant Rose Panna Cotta.

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8
Author Manuela Zangara


  • 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


  1. Put the gelatine sheets in cold water for 10 minutes.
  2. Put the cream, milk, and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.

  3. Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture.  Stir well to dissolve.
  4. Add the Rooh Afza and mix well.
  5. Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.
  6. Top with a drizzle of Rooh Afza and chopped pistachios just before serving.