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Rosewater Panna-Cotta

Recipes for Home and Restaurant

by Nadine Lloyd

Rosewater Panna-Cotta Recipe by Nadine Lloyd


(Serves 4)

  • 2 tablespoons grapeseed oil

  • Red food dye

  • 2½ teaspoons gelatine powder

  • 1 tablespoon cold water

  • 1 cup full cream milk

  • 300ml (0.6 pt.) thickened cream

  • ½ cup caster sugar

  • 2½ tablespoons rosewater

  • Caster sugar

  • Milk chocolate - shaved


Lightly grease 4 panna-cotta moulds with grapeseed oil. 

Add 2-3 drops of red food dye to the bottom of each mould.

Add the gelatine, along with 1 tablespoon of cold water, to a small jug. Mix to a paste and set aside.

Using a medium-sized saucepan, over low heat, whisk the milk, cream, and sugar together for about 5 minutes. Bring the temperature up to medium. Continue whisking until steam starts to rise off the top of the cream. (Do not allow the cream to boil). 

Remove the cream from the heat and add the rosewater and 4 drops red food dye. Whisk until the colour has fully incorporated. 

Place the jug (with the gelatine) into a metal bowl half filled with boiling water. Stir the gelatine until it melts. Pour the gelatine into the cream mixture and whisk for one minute, or until the gelatine has fully incorporated into the mixture.

Divide the mixture evenly between the 4 moulds, then place the moulds into the refrigerator for 4 to 6 hours.

Once the panna-cotta firms up, use a flat knife or spatula to gently pull it away from the sides of the mould. (This allows the suction to be released). Carefully turn the moulds over and allow the panna-cotta to slip onto the serving plate.

Lightly dust with caster sugar and sprinkle with shaved chocolate. Serve cold.

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