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:
Organic, unsprayed rose petals, for garnish
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.