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Honey, rosewater and cinnamon panna cotta
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Honey, rosewater and cinnamon panna cotta

A delicious and easy panna cotta recipe with rosewater and cinnamon

Prep Time
15 mins
Course: Dessert
Cuisine: International

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

    Cup of Yum
  1. Lightly spray 4 small ramekins or serving glasses with cooking spray and set aside.
  2. Pour 45ml (3 tablespoons) of the cream into a cup with the powdered gelatin. Leave the mixture for 10 minutes to sponge (bloom).
  3. 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).
  4. 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).
  5. 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.