Craving a light & summery desert? Then this Rose Panna Cotta is for you!
Recipe developed by Imtiyaaz Hart
Yields 10-12 portions - depending on size of moulds used.
Ingredients
Rose Panna Cotta
250ml Cream
1 Tin condensed milk
175ml Amarula raspberry & white chocolate
60ml Rose water
10g Gelatin Powder
125ml Water
Few drops of pink food colouring
Pistachio Crumble
1/2 cup Pistachios
1/3 cup Self Raising Flour
1 T Castor Sugar
3 T butter
1 t salt
Method
Rose Panna Cotta
Mix gelatin powder and water and set aside. In a medium saucepan, bring the cream, Amarula, condensed milk & rose water to a boil on medium low heat.
Once it reaches boiling point, remove from heat and stir in the gelatin mixture and food colouring.
Allow to cool before transferring to moulds.
Refrigerate for a minimum of 4 hours. For best results refrigerate overnight.
Serve as is or with a splash of rose syrup.
Pistachio Crumble
Preheat oven to 180°C. Process pistachios in a food processor until roughly chopped. Add flour, sugar and salt. Process until just combined. Add butter and process until mixture is thoroughly combined - should be able to mould and form a dough.
Spread mixture on baking sheet and bake for 15minutes. The edges should be browned.
Remove from oven and start crumbling mixture into little pieces or cut out shapes of you'd like. Return to oven for 10min and bake until Golden brown.
Cool for at least 30min before roughly crumbling again or using.
Enjoy and let Albex Dishwashing Liquid help clean up the mess!