Rose Syrup Panna Cotta, or Bandung Panna Cotta, is a Singaporean and Malaysian take on the Italian classic, with the delicious, sweet and musky aroma and flavour of roses.
2tspgelatine (gold grade, 190 - 200 bloom)if using 170 bloom and less, use 1 Tbsp
125mlevaporated milk
125mlrose syrup
Garnish (optional)
2Tbspundiluted rose syrup
driededible rose petals
crushed pistachios or almonds
Instructions
Pour 125ml (1/2 cup) of the fresh milk in a wide, shallow dish and scatter the gelatine all over and leave to soak for 10 minutes, by which time, it will look all spongy.
Mix the rest of the ingredients in a saucepan on medium heat, and bring to a near simmer.
Keep stirring to avoid scalding at the bottom. Once you see bubbles by the side, take it off the heat.
Add the soaked gelatine in and stir for about 2 minutes. Turn the flame off and strain into your desired moulds. (If your panna cotta is smooth, there's no need to strain).
Leave to cool at room temperature for 30 minutes.
Then place in the fridge to set, for at least 6 hours, preferably overnight.
Notes
Total time does not take into account the chilling time.