Honey, rosewater and cinnamon panna cotta recipe
A delicious and easy panna cotta recipe with rosewater and cinnamon
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Ingredients
- 500 ml cream
- 10 ml 2 tsp powdered gelatin
- 60 ml 1/4 cup sugar
- 10 ml 2 teaspoons rose water
- 20 ml 4 tsp honey, plus more for drizzling
- 1 cinnamon stick
- Fresh raspberries any berry & chopped crunchie to serve (optional)
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.