Tuesday, 22 April 2014

Rose Pannacotta

I heard about this Italian dessert first from my friend, Prajusha. She would go on and on about the mango pannacotta she used to have at an Italian restaurant and how she was saddened when they stopped having it on their menu.

The only sad thing is that when I eventually made it I couldn’t have her sample it, as she was away at Mysore...but some other day.

What I tried was a rose pannacotta, I understand you can make it in different flavours. It is an extremely simple dessert to make, can be tried even by people who are very new to cooking.

Here goes the recipe...


250 ml cream,
250 ml full fat milk,
½ cup of sugar,
2 tsp rose syrup or Rooh hafza,
1 tsp gelatine,
2-3 tbsps water


Heat the water and mix in the gelatine well.

Tip the milk and cream into a non-stick pan and bring it to a gentle boil over low heat. Fold in the sugar and rose syrup. Mix till all the sugar is dissolved.

To this add the gelatine mixture and mix well. Ensure the gelatine leaves no lumps. In case there are any lumps, strain the liquid and discard the lumps. If there are too many lumps, the pannacotta may not set and you may need to add some more gelatine.

Pour this mixture into moulds of your choice and let them come to room temperature.

Refrigerate and serve chilled. You can unmould and serve or serve as is.

I left some plain, wanted to try getting two toned pannacotta in a mould :-)