- 15 min + chilling
Lightly oil the base and sides of 4 ramekins or dariole moulds.
In a small bowl sprinkle gelatine over boiling water, mix well, then set aside to bloom.
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.
Divide mixture between moulds. Cool to room temperature, then chill for at least 3 hours.
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.