Happy New Year! Start the year on a sweet note with this elegant Rose Panna Cotta. Panna cotta is one of my favourite desserts because it’s simple, versatile and always impressive. For a pink, floral twist I used Rooh Afza, a popular rose syrup, which adds both colour and a delicate rose flavour. I made these last October for a Breast Cancer awareness event, so the rosy hue felt especially appropriate. A drizzle of Rooh Afza and a sprinkle of crushed pistachios give this Italian classic an Indian-inspired finish. Enjoy!
Rose Panna Cotta
A clear, step-by-step recipe for making a delicate Rose Panna Cotta with a subtle floral finish.
Course:
Dessert
Dessert
Cuisine:
Italian
Italian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Author: Manuela Zangara
Ingredients
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 70 g – 2.5 oz. sugar
- 3 sheets – 6 g gelatine (or 2 tsp gelatine powder)
- 3 tbsp – Rooh Afza rose syrup+ extra for serving
- 1 tbsp – pistachios, chopped
Instructions
-
Soak the gelatine sheets in cold water for 10 minutes to soften.
-
Combine the heavy cream, milk and sugar in a saucepan. Heat gently over medium-low, stirring until the sugar dissolves and the mixture is hot but not boiling.
-
Remove the gelatine sheets from the water, squeeze out excess liquid, then stir them into the hot cream mixture until fully dissolved.
-
Add the Rooh Afza rose syrup and stir to combine. Adjust the amount if you prefer a more or less intense rose flavour.
-
Pour the mixture into serving glasses or moulds. Chill in the refrigerator for at least 4 hours or overnight until set.
-
Just before serving, drizzle a little extra Rooh Afza over each panna cotta and sprinkle with chopped pistachios.
