Ingredients:
For Rose Milk Layer:
2 cups milk
3/4-1 tbsp gelatin
3 tbsp cold water
3-4 tbsp sugar ( adjust to your taste)
1 tbsp rose milk essence/ rose syrup (or as needed)
For Panna Cotta:
1 cup milk
1 cup fresh cream
1/2 tbsp gelatin
2 tbsp cold water
1/4 cup sugar
1 tsp vanilla essence
Preparation:
For Rose Milk Layer:
- Dissolve gelatin in 2-3 tbsp water in a small bowl and leave it for 5-10 minutes
- Heat a saucepan over medium heat and add the milk and sugar and stir until the sugar is dissolved.
- Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve the gelatin.
- Remove from the heat and add the rose milk essence/syrup and mix well.
- Let it cool down slightly and pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours.
For Panna Cotta:
- Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
- In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
- Switch off the flame and add the vanilla extract and the gelatin to the milk mixture and stir until the gelatin has completely dissolved.
- Pour it over the chilled rose milk layer and refrigerate for 4 hours or until set. Serve chilled….
Hi Shan rosemilk panacotta looking fab…nice colour combination
So pretty these look… very nicely done!
ohh they look so pretty…good one