Rose panna cotta
A rose panna cotta made with Rooh Afza rose syrup and topped with chopped pistachios.
Ingredients
| 300 ml (10 oz) | heavy cream | |
| 100 ml (3.5 oz) | milk | |
| 70 g (2.5 oz) | sugar | |
| 3 sheets (6 g / 0.2 oz) or 2 tsp | gelatine sheets or gelatine powder | |
| 3 tbsp | 45 ml | Rooh Afza (rose syrup) + more for serving |
| 1 tbsp | 15 ml | pistachio, chopped |
Instructions
Serves: 8
- Put the gelatine sheets in cold water for 10 minutes.
- Put the cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
- Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
- Add the Rooh Afza and mix well.
- Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.
- Top with a drizzle of Rooh Afza and chopped pistachios just before serving.