Sweet for my sweet, sugar for my honey. Panna cotta is such an easy dessert and what’s great is that it’s easy to pair ingredients with it too. Normally the base for panna cotta is cream but I’ve gone for a healthy version with a milk base. With Valentine’s Day just around the corner, why not treat your sweet to a rosewater panna cotta dessert.
Be careful not to add too much rosewater to the recipe as you’ll find it can be quite bitter in taste. If you do want a stronger rosewater flavour, just add another teaspoon plus little bit more sugar.
Cook Time: 10 minutes
Chill Time: 3 to 4 hours
Rosewater Panna Cotta
- 350ml semi skimmed milk
- 2 tsp vanilla extract
- 2 gelatine leaves
- 100g half-fat crème fraiche
- 50g caster sugar
- 2 tsp rosewater
- Take the four gelatine leaves and place in a bowl of water for five minutes. Make sure that they are covered in the water.
- After five minutes remove the gelatines from the water and squeeze out any excess water.
- Then place the milk in a saucepan, add the vanilla extract and heat the milk up just before boiling point.
- Once the milk has heated up, take it off the heat and add the gelatines, stir to dissolve.
- While the milk is cooling, take your crème fraiche and add the sugar. Stir well.
- Add two teaspoons of rosewater to the mix and stir well.
- Check if your milk has cooled down, pour a bit of the milk and stir it in with the crème fraiche mix. Stir until smooth.
- Add the rest of the milk to the mix and stir.
- Take your dessert dishes or ramekins and divide the mixture between all four dishes.
- Put the dishes in the fridge and chill for three to four hours.
- Before serving, add rose petals for decoration.
Let me know if you loved this rosewater panna cotta and you would like to share your colourful ideas with me, use #eatsleepcolour