Scented with delicate rosewater and fragrant vanilla bean, these stunning panna cottas are a perfect dessert to finish off a dinner party. The pink ombré effect happens as if by magic, but is actually due to the fat content in the cream!

15 min + chilling


  1. 2 tsp vegetable or melted coconut oil
  2. 2 tsp gelatine
  3. 1 tbsp boiling water
  4. 1 ½ cups (375ml) full cream milk
  5. ½ cup (125ml) thickened cream
  6. ¼ cup (55g) sugar
  7. 1 tsp Queen Organic Vanilla Bean Paste
  8. ½ tsp Queen Natural Rosewater Essence
  9. Queen Rose Pink Food Colour


  1. Step 1

    Lightly oil the base and sides of 4 ramekins or dariole moulds.

  2. Step 2

    In a small bowl sprinkle gelatine over boiling water, mix well, then set aside to bloom.

  3. Step 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.

  4. Step 4

    Divide mixture between moulds. Cool to room temperature, then chill for at least 3 hours.

  5. Step 5

    Invert panna cottas onto plates to serve. Garnish with dried rose petals, available from delis and specialty stores.


Use a high quality cream with greater fat content to help emphasise the pink ombré effect.

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