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White chocolate panna cotta with rosewater syrup
White chocolate panna cotta with rosewater syrup
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Prep Time:
260 minutes
Cook Time:
15 minutes
Total Time:
275 minutes
Indulge in a decadent white chocolate panna cotta topped with a luxurious rosewater syrup.
Ingredients:
  • 300ml thick cream (48% milk fat)
  • 300ml cream
  • 100.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 100g good-quality white chocolate
  • 3 sheets leaf gelatine*
  • Dried rose petals, to decorate*
  • 107.50 gm caster sugar
  • 40.00 ml rosewater
  • 2 drops red food colouring
Instructions:
  • In a saucepan over medium heat, combine creams, sugar, and vanilla. Stir until sugar dissolves. Add chocolate, remove from heat, and let sit for a few minutes until chocolate dissolves.
  • Begin by submerging the gelatine in cold water for 5 minutes until it becomes soft. Afterward, gently drain and press out any extra water. Combine the gelatine with the cream mixture, stirring until thoroughly mixed. Next, strain the mixture and let it cool slightly before transferring it into the moulds. Finally, place the moulds in the refrigerator and chill for a minimum of 4 hours.
  • In a saucepan, combine sugar and 1/2 cup of water. Bring to a boil while stirring until the sugar dissolves. Then, lower the heat, add rosewater, and simmer for 10 minutes until slightly thickened. Mix in food coloring and let it cool.
  • Briefly dip the base of each mold in warm water and then unmold onto serving plates. Drizzle with syrup and adorn with dried rose petals for an elegant touch.

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