rose syrup panna cotta in glass bowl with pink topping

Rose Syrup Panna Cotta (Bandung Panna Cotta)

  • Author: Azlin Bloor
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: Serves 6 1x


Rose Syrup Panna Cotta, or Bandung Panna Cotta, is a Singaporean and Malaysian take on the Italian classic, with the delicious, sweet and musky aroma and flavour of roses.



  • 375ml (1 1/2 cup) fresh milk
  • 2 tsp gelatine
  • 125ml (1/2 cup) evaporated milk
  • 125ml (1/2 cup) rose syrup

Garnish (optional)

  • 2 Tbsp undiluted rose syrup
  • dried, edible rose petals
  • slithered/crushed pistachios or almonds


  1. Pour 125ml (1/2 cup) of the fresh milk in a wide, shallow dish and scatter the gelatine all over and leave to soak for 10 minutes, by which time, it will look all spongy.
  2. Mix the rest of the ingredients in a saucepan on medium heat, and bring to a near simmer.
  3. Keep stirring to avoid scalding at the bottom. Once you see bubbles by the side, take it off the heat.
  4. Add the soaked gelatine in and stir for about 2 minutes. Turn the flame off and strain into your desired moulds. (If your panna cotta is smooth, there’s no need to strain).
  5. Leave to cool at room temperature for 30 minutes.
  6. Then place in the fridge to set, for at least 6 hours, preferably overnight.


Total time does not take into account the chilling time.

  • Category: Desserts
  • Method: Easy
  • Cuisine: Italian fusion

Keywords: panna cotta, desserts, italian recipes, easy desserts