Rose infused Panna Cotta

This is a beautiful variation of Panna Cotta with a floral touch. Great afternoon tea delight.

Ingredients

For Panna Cotta

  • 20g dried rose petals
  • 280ml milk (full cream preferred)
  • 100ml whipping cream
  • 45g sugar
  • 6-8g gelatine powder

For Rose Syrup

  • 1 1/2 cup boiling water
  • 20g dried rose petals or buds
  • 2 tablespoon light flavour honey

Directions

For Rose Syrup

  1. Add dried rose to boiling water in a small saucepan and cover with the lid for 10 minutes until flavourful. Take out the roses and squeeze out any solution back to the brew.
  2. Stir in honey. Turn on the stove to medium heat.
  3. Leave the liquid to bubble for 10 minutes or until thickened to thin syrup consistency.
  4. Turn off heat. Leave it to cool.

For Panna Cotta

  1. Heat milk and remove from heat. Add dried rose and cover with the lid for 10 minutes until flavourful. Take out the roses and squeeze out any solution inside back to the milk. Keep this brew rose aside.

  2. Heat milk again in low heat.

  3. Mix sugar and gelatine powder in a small bowl. Add this mixture into the hot milk slowly. Stir lightly until it melts.

  4. Put cream and petals into the milk and mix well. Pour the milk mixture into a container and refrigerate until firm in texture.

  5. Place the container on top of hot water for a while. Put a plate on top and upside down the plate and container together to get the panna cotta on the plate.

  6. Serve with rose syrup and decorate with some fresh / dried rose petals.

Tips:

Soak rose petals in hot milk to bring out the flavour. Don’t boil them as this will make the milk mixture bitter.

Gelatine powder can easily form little lumps once mix with water. It is easier to dissolve without lumps if it is mixed with some sugar first.

Salina Hainzl Salina Hainzl (108 Posts)

Salina is a little tea crazy. Her first drink experiment was a green orange juice that she gave to his brother when she was 12. No sibling was harmed in the process, and though she failed chemistry as a school subject, she continues to love food and spend lots of time tea mixing.