Happy New Year! I hope you are enjoying the holiday season. To kick off the year on a sweet and elegant note, here’s my Rose Panna Cotta — a simple, silky dessert with a delicate rose flavour and a soft pink hue. Panna cotta is one of those desserts I keep coming back to because it’s easy to make, endlessly adaptable, and always impressive to serve. For this version I used Rooh Afza, a fragrant Indian rose syrup, which gives the panna cotta both its colour and its signature floral taste. I originally made this last October for a Breast Cancer Awareness fundraiser at my husband’s office, so the pink theme felt perfect. I finished each serving with a light drizzle of Rooh Afza and a sprinkle of chopped pistachios for a subtle crunch and an Indian twist on an Italian classic. Below you’ll find the recipe with step-by-step instructions, tips for setting and serving, and simple variations to try.
Rose Panna Cotta
A smooth and creamy panna cotta infused with rose syrup for a floral aroma and pretty pink colour. This elegant dessert is easy to prepare ahead and makes a lovely finish for dinner parties or special occasions.
Dessert
Italian
Ingredients
-
300
ml
– 10 oz. heavy cream -
100
ml
– 3.5 oz. milk -
70
gms
– 2.5 oz. sugar -
3
sheets
– 6 g (approx.) gelatine sheets, or 2 tsp gelatine powder -
3
tbsp
Rooh Afza rose syrup
+ more for serving -
1
tbsp
pistachios
chopped
Instructions
-
Soak the gelatine sheets in a bowl of cold water for 10 minutes. If you are using powdered gelatine, sprinkle it into a few tablespoons of cold water and let it bloom while you prepare the cream.
-
Place the heavy cream, milk, and sugar in a small saucepan. Warm gently over medium-low heat, stirring occasionally, until the sugar has fully dissolved and the mixture is just below a simmer. Do not let it boil.
-
Remove the gelatine sheets from the water and squeeze out any excess. Add the softened sheets (or the bloomed powdered gelatine) to the hot cream mixture and stir thoroughly until the gelatine is completely dissolved.
-
Stir in the Rooh Afza rose syrup and taste — you can adjust the amount slightly depending on how pronounced you want the rose flavour and colour to be.
-
Pour the mixture into serving glasses or molds. Allow the panna cotta to cool at room temperature for a few minutes, then cover and refrigerate for at least 4 hours or overnight until fully set.
-
Just before serving, drizzle each panna cotta with a little extra Rooh Afza and sprinkle with chopped pistachios for colour and texture.
Tips and Variations
- To achieve a more intense rose flavour, increase the Rooh Afza by 1 tablespoon, but add gradually so the sweetness remains balanced.
- If you prefer a lighter texture, substitute half the cream with whole milk, or use coconut milk for a dairy-free variation (use a suitable setting agent if avoiding gelatine).
- For a decorative finish, top with edible rose petals, a few whole pistachios, or a thin curl of white chocolate.
- Make panna cotta up to 24 hours ahead; keep covered in the fridge and add toppings immediately before serving.
