Honey, rosewater and cinnamon panna cotta
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Prep Time
15 mins
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Course
Dessert
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Cuisine
International
Honey, rosewater and cinnamon panna cotta
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A delicious and easy panna cotta recipe with rosewater and cinnamon
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Ingredients
- 500 ml cream
- 10 ml gelatin powdered; 2 teaspoons
- 60 ml sugar 1/4 cup
- 10 ml rose water 2 teaspoons
- 20 ml honey 4 teaspoons, plus more for drizzling
- 1 cinnamon stick
- raspberries any berry & chopped crunchie to serve (optional, fresh
Instructions
- Lightly spray 4 small ramekins or serving glasses with cooking spray and set aside.
- Pour 45ml (3 tablespoons) of the cream into a cup with the powdered gelatin. Leave the mixture for 10 minutes to sponge (bloom).
- In the meantime heat the rest of the cream, sugar honey, cinnamon stick, and rosewater into a small pot on the stove. Stir until the sugar has melted (do not boil).
- Add the sponged gelatin mixture and stir gently to dissolve. Remove from the heat, remove the cinnamon stick and pour the liquid into a jug. Measure this out between the 4 ramekins or glasses. Refrigerate until set (about an hour).
- Serve with a light drizzle of honey over the surface and garnish with the chopped crunchie chocolate and fresh raspberries.
Notes
- These desserts can be made in advance, covered and stored in the fridge. Top with the honey, raspberries and crunchies just before serving.
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