Rose-Raspberry Panna cotta
  • 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
  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.
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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at