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. 1

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

  2. 2

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

  3. 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. 4

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

  5. 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.

Comments & Reviews