Ingredients

Milk: 600 ml

Cream: 400 ml

Vanilla essence: 5 ml

Unflavoured gelatine: 20 gms

Water: 50 ml

Sugar: 200 gms

Rose syrup, or fresh rose petals:

1/4 cup

Organic, unsprayed rose petals, for garnish

Method

In a small saucepan, combine the milk, cream and vanilla essence and bring to a boil.

Cover and remove from the heat. Let stand for five minutes.

Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, about five minutes.

Whisk the gelatin into the hot milk, then whisk in the sugar, one-fourth of rose syrup.

Pour the panacotta mixture into the ramekins or the short glass and refrigerate until firm, at least five hours.

Served chilled.

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