- 15 min + chilling
Lightly oil 4 ramekins or dariole moulds.
In a small bowl sprinkle gelatine over boiling water, set aside to bloom.
Combine cream, milk sugar and Vanilla Bean Paste in a saucepan, and heat while stirring, until the mixture just starts to simmer, add Rosewater Essence, a few drops of Rose Pink Food Colour and bloomed gelatin and mix until fully dissolved. Remove from the heat.
Divide the mixture between panna cotta moulds and leave to come to room temperature and then chill for at least 3 hours.
Invert panna cottas onto plates to serve.
Use a high quality cream with greater fat content to help emphasise the pink ombré effect.