Ingredients
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2 tsp vegetable or melted coconut oil
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2 tsp gelatine
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1 tbsp boiling water
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1 ½ cups (375ml) full cream milk
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½ cup (125ml) thickened cream
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¼ cup (55g) sugar
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1 tsp Queen Organic Vanilla Bean Paste
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½ tsp Queen Natural Rosewater Essence
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Queen Rose Pink Food Colour
Method
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1
Lightly oil the base and sides of 4 ramekins or dariole moulds.
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2
In a small bowl sprinkle gelatine over boiling water, mix well, then set aside to bloom.
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3
Combine cream, milk, sugar and Vanilla Bean Paste in a saucepan. Stir over low heat until mixture just begins to simmer. Add Rosewater Essence, a few drops of Rose Pink Food Colour and bloomed gelatin and mix until fully dissolved. Remove from heat.
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4
Divide mixture between moulds. Cool to room temperature, then chill for at least 3 hours.
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5
Invert panna cottas onto plates to serve. Garnish with dried rose petals, available from delis and specialty stores.
Tip:
Use a high quality cream with greater fat content to help emphasise the pink ombré effect.
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