Rose-Raspberry Panna cotta

I renamed this dessert as “Sweetheart Dessert” and surprised my sweetheart…

You don’t have to wait till Valentine’s day to express your love to your sweetheart, any day would be great for that. With this dessert you could open up your heart to your loved ones.

Panna cotta is my favorite dessert, I can literally have this dessert everyday. I am in love with the creamy texture, the versatility of this dessert and the quickness with which I can make this. I can make this with different flavors and it tastes better each time I make this. Last time I had made orange panna cotta and have made this quite a few times. So this time I wanted to try a different flavor. I had Rooh Afza in my refrigerator and frozen Raspberry in my freezer. Hence I decided to make panna cotta with these flavors. I was not at all skeptical about how it would turn out, I was pretty sure it was going to taste terrific. Only thing that I couldn’t take it was the time it took to set, I felt restless and desperately waited to melt into this dessert. The moment it was ready I gobbled this panna cotta greedily. I sat paralyzed for few minutes and enjoyed the creamy texture, the subtle flavor of rose from the Rooh Afza and the raspberry sauce topped on it.

Sweetheart Dessert

Ingredients:

  • Heavy cream- 2 cups
  • Rooh Afza or Rose syrup- 2 tbsp
  • Sugar- 4 tbsp or depending upon your taste (or add 4 to 5 tbsp condensed milk)
  • Vanilla extract- 1 tsp
  • Agar-agar strands or china grass- 1/4 cup (cut into 2 inch strands)

For making the raspberry topping:

  • Raspberry, frozen or fresh- 1/4 cup
  • Sugar- 2 tbsp

Instruction:

 

  • Into a saucepan, add the heavy cream, Rooh-Afza, vanilla extract and sugar or condensed milk; cook over medium heat.
  • Soak 1/4 cup agar-agar strands in 1/2 cup water for 10 minutes.
  • Cook in a saucepan and dissolve the strands completely, strain the melted agar-agar and keep aside. Don’t keep it for long as this would become thick.
  • Let the cream simmer for a few minutes, add the melted agar-agar and combine well.

  • Remove the pan from the heat and allow it to cool down for a few minutes.
  • Grease the ramekins or dessert bowl you are using with non-stick cooking spray.
  • Pour the cooked cream into the bowls and refrigerate for an hour or two to set.

  • Into a saucepan, combine raspberries and 2 tbsp sugar; stir constantly to make it into a thick sauce.

  • Cool the raspberry sauce and keep aside.
  • When panna cotta has set well, take it out of the refrigerator; cover the ramekins or bowls with a dessert plate and turn it upside down, tap the bowls gently and the panna cotta will fall onto the plate.

  • Pour the the raspberry sauce over the panna cotta and serve.

Tips:

  • If you don’t have agar-agar, use gelatin.
  • You could also serve the panna cotta on the ramekins itself, just pour the raspberry sauce over the panna cotta while serving.

Recipe for Orange Panna cotta: Click here

 

Rose-Raspberry Panna cotta
Author: 
 
Ingredients
  • Heavy cream- 2 cups
  • Rooh Afza or Rose syrup- 2 tbsp
  • Sugar- 4 tbsp or depending upon your taste or 4 to 5 tbsp condensed milk
  • Vanilla extract- 1 tsp
  • Agar-agar strands or china grass- ¼ cup (cut into 2 inch strands)
For making the raspberry topping
  • Raspberry, frozen or fresh- ¼ cup
  • Sugar- 2 tbsp
Instructions
  1. In a saucepan, add the heavy cream, Rooh-Afza, vanilla extract and sugar or condensed milk, cook over medium heat.
  2. Soak the agar-agar strands in ½ cup water for 10 minutes. Cook in a saucepan and dissolve completely, strain the melted agar-agar and keep aside. Don't keep it for long as this would become thick.
  3. Let the cream mixture simmer for a few minutes, add the melted agar-agar and combine well.
  4. Remove the pan from the heat and allow it to cool down for a few minutes.
  5. Grease the ramekins or dessert bowl you are using with non-stick cooking spray.
  6. Pour the cooked cream into the bowls and refrigerate for an hour or two to set.
  7. In a saucepan; combine raspberries and 2 tbsp sugar, stir constantly to make into a thick sauce.
  8. Cool the raspberry sauce and keep aside.
  9. When the panna cotta has set well, take it out of the refrigerator; cover the ramekins or bowls with a dessert plate and turn it upside down, tap the bowls gently panna cotta will fall nicely onto the plate.
  10. Pour the the raspberry sauce over the panna cotta and serve.
Notes
If you don't have agar-agar, you could use gelatin instead.
You could also serve the panna cotta on the ramekins itself, just pour the raspberry sauce over the panna cotta while serving.

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