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
- 2 Tbsp undiluted rose syrup
- dried, edible rose petals
- slithered/crushed pistachios or almonds
- 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.
- Mix the rest of the ingredients in a saucepan on medium heat, and bring to a near simmer.
- Keep stirring to avoid scalding at the bottom. Once you see bubbles by the side, take it off the heat.
- 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).
- Leave to cool at room temperature for 30 minutes.
- 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