Rose Panna Cotta with Rose Jelly

(makes 6 portions)
Rose Jelly:

  • Chilled water – 60ml 
  • Water – 120ml 
  • Gelatine crystals – 1 tablespoon 
  • Sugar –  2 tablespoons 
  • Rose water – 2 tablespoons
  • Rose food colouring (optional but it looks cool)

Rose Panna Cotta:

  • Chilled milk – 120ml 
  • Heavy/ double cream or Amul cream (the thick cream part in the packet) – 200ml 
  • Gelatin – 1 tablespoon 
  • Sugar – 4 tablespoons
  • Rose water – 1 tablespoon (can add if you want a stronger rose flavour)

Rose Jelly:

  • In a small bowl, soak gelatine crystals  in the chilled water for 5 minutes and let the gelatin bloom. 
  • In a small pan, add water, sugar, rose water, bloomed gelatine and rose food colour.
  • Heat it up in low heat and keep stirring. Once the gelatine and sugar is dissolved turn off the heat. 
  • Pour this mixture into small ramekins, cups or bowls which you want it to set in. 
  • Chill these in the refrigerator for an hour. 

Rose Panna Cotta:

  • Soak the gelatine in chilled milk for 5 minutes and let the gelatine bloom. Heat the gelatine-milk slowly in a pan on law heat so as the gelatine melts. 
  • Once the gelatine, add the cream, rose water and sugar. Turn off the heat once the sugar dissolves. 
  • Let this cool to room temperature. 
  • Pour the room temperature mixture into the set jelly bowls. 
  • Let it chill in the refrigerator for 3-4 hours. 
Note: If you want to take the panna cotta out of the container and have it, dip the dishes in hot water for a few seconds and topple it on a plate and serve it with some fruits! or anything you like! 



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