Panna Cotta is an Italian dessert made of sweetened cream, mixed with gelatin and moulded. The cream is often aromatized with different flavourings. Today, I chose to flavour it with homemade rose syrup. The subtle floral aroma and taste of rose is breathtakingly fresh!
Bangalore has been blessed with a short spell of summer this year and experiencing rains over the last week… which means I have more roses blooming! The Rose syrup used in making this panna cotta is made from petals of organic, homegrown pink country roses. If you’ve been following my work for a while you would have seen me go gaga over the therapeutic process of making Rose syrup at home. The fresh scent that fills up the space is truly refreshing. There is no added essence or synthetic colour in the making of this Rose syrup.
Although panna cotta literally means ‘cooked cream’, it is only warmed to be sweetened with sugar/condensed milk, mixed with Rose syrup and bloomed gelatin/agar agar and set in the refrigerator for a couple of hours.
Somehow along the line, we have associated that aroma and flavour of any ingredient has to reflect in the colour of the dish too. Like pista kulfi should look green, jackfruit ice-cream should look yellow, and rose panna cotta has to look pink. When in reality, these ingredients as such add a very subtle colour to the dish. They often require a colouring agent to add that pop of colour. Often people end up using store-bought synthetic colours. I cannot find it in me to do so. I choose to incorporate natural colours of at all required.
Here I have used homemade rose syrup which adds a very subtle colour. To enhance that colour, I have used beetroot juice… Just don’t go overboard with that! It might end up being beetroot panna cotta instead! 🙂 In case you are using store-bought rose syrup, you will not need to add it. The syrup will already have added colour in it.
Sharing Rose Panna Cotta Recipe below. You might like my other panna cotta recipes too, do check them:
- Chocolate Panna Cotta : with agar-agar strips
- Pomegranate Panna Cotta
Rose Panna Cotta Recipe
1 Cup = 240 ml
- Whole fat milk – 1/2 cup
- Gelatine – 1 tbsp (Substitute agar agar powder for a vegetarian option)
- Fresh cream – 1-1/2 cup
- Sugar – 1/4 cup
- Rose syrup – 3 tbsp
- Beetroot juice – 2 tsp (optional)
1) Take whole fat milk in a bowl.
2) Sprinkle gelatine powder/granules over it. Allow it to rest for 5 minutes. This will soften it.
3) In a saucepan, add fresh cream, and sugar. Cook it on med-low flame. Note: Learning from my latest experiment! Stir, don’t whisk. Whisking incorporates air leading to bubbles.
4) Once it begins simmering, reduce flame to low.
5) Add rose syrup. Stir well.
6) Add the milk-gelatine mix. Stir well continuously for 3-4 minutes or until gelatine dissolves completely.
7) Add beetroot juice (grate beetroot and squeeze out juice). Mix well. Turn off heat.
8) For a smooth texture, pass it through a strainer. Divide equally into 4 ramekins or bowls.
9) After 10 minutes. Refrigerate for 2 hours or until it sets well. Enjoy!
If you happen to try this Rose Panna Cotta Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles . To see more of my work, follow me on
Have a great day!
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