Rose syrup panna cotta dessert recipe
Rose panna cotta the perfect Indian twist to an Italian classic dessert.
This dessert would be fantastic for any spring menu and looks lovely on the table for Easter. I made this dessert a couple of times until I got the exact ingredient amounts perfected for my taste. I suggest using the recipe as written the first time you make it, and then if you think you would like a more intense rose flavor, add a little more rose water the next time you make it.
Ingredients
- 125ml milk
- 125ml cream
- 2 tbsp rose syrup
- 75g sugar
- 4 leaves Gelatine
- 50g flour
- 30g caster sugar
- 25g butter
- 50g Pistachios, chopped
Preparation Method
- In a pan, heat sugar with the milk and cream.
- Soak the gelatin sheets in cold water.
- When the milk and cream start boiling take off the heat and add rose syrup.
- Squeeze all the water out of from gelatin and add it to the milk mixture.
- Pour mixture into disposable cups and refrigerate for minimum 2 hours..
- Top with rose petals and serve.