Rose Panna Cotta with 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)

Method
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.