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Monday, 11 April 2016

Rose Milk Panna Cotta


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


For Rose Milk Layer:
  1. Dissolve gelatin in 2-3 tbsp water in a small bowl and leave it for 5-10 minutes
  2. Heat a saucepan over medium heat and add the milk and sugar and stir until the sugar is dissolved. 
  3. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve the gelatin.
  4. Remove from the heat and add the rose milk essence/syrup and mix well.
  5. 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:
  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
  3. Switch off the flame and add the vanilla extract and the gelatin to the milk mixture and stir until the gelatin has completely dissolved.
  4. Pour it over the chilled rose milk layer and refrigerate for 4 hours or until set. Serve chilled....


  1. Hi Shan rosemilk panacotta looking fab...nice colour combination

  2. So pretty these look... very nicely done!


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