Desserts Italian

Rosewater Pannacotta


  • 568ml double cream
  • 140ml milk
  • 140g caster sugar
  • 3 sheets gelatine
  • 3 tbsp rosewater


Bring the cream, milk and sugar to the boil, turn down and simmer for 5 mins or until reduced by a third.
Soften the gelatine in cold water. Squeeze out the extra water and put the gelatine in a bowl. Strain the milk and cream into this bowl, stirring. Stir in the rosewater. Pour into 6 ramekins and chill overnight

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