Rose Panna cotta

While everyone is obsessing over mango this season, that ruby red bottle of Rose syrup (roohafza) is trying hard to catch my attention. So I finally gave into the temptation and made Rose syrup and coconut cream Panna Cotta.

The ambrosial aroma of rose syrup and the goodness of coconut cream infused with cardamom makes me feel dazed. If this is doesn't look like heaven, I don't know what does?

Rose Panna Cotta
Preparation Time: 10 mins
Cooking time: 10 mins
Setting time: 2 hours
Servings: 2

The very famous french dessert that has turned guilt free these days is Panna Cotta. This chilled creamy dessert is perfect for a summery afternoon or evening when prepared in advance.

Ingredients:

• 200 gms of coconut cream
• 6-7 teaspoons of Rose syrup
• 2 teaspoon of honey
• 2 teaspoon of unflavoured gelatin
• 1 teaspoon of cardamom powder
• 5-6 teaspoon of  cold water

Instructions:

1. Add Gelatin powder in water and stir to mix it completely.
2. Place a sauce pan on low flame and add Rose syrup to it.
3. Add half of the liquid gelatin to the pan and stir to completely mix it. Let it settle for 2 mins and then turn off the flame.
4. Pour this mixture into the serving glasses and transfer these glasses to the freezer to set for about 1 hour.
5. Place another sauce pan on low flame and add coconut cream to the it
6. Add cardamom powder and the gelatin mix. Stir it well and let it settle for 2 mins. Turn off the flame.
7. Add this mixture to the rose syrup glasses and let it set into the freezer for another 1 hour.
8. Garnish with Rose petals and serve chilled.