Kat's Crafty Creations

Taking some time to get a little crafty

on August 17, 2011


Vanilla Rose Panna Cotta

  • 500 ml cream
  •  2 1/2 tsp gelatin
  •  110g sugar
  • 1 vanilla pod
  • 415 ml plain yoghurt
  • 15 ml rose syrup (plus more for decoration)
  • 125g rose turkish delight, roughly chopped


  1. In a small bowl, mix 1/2 cup cream with gelatin, stirring until smooth. Allow to stand for 10 minutes.
  2. Meanwhile, heat remainder of the cream (1 1/2 cups) with the sugar in a medium sized saucepan over medium heat. Scrape seeds from vanilla pod into the mixture, stirring to combine. Cook slowly, stirring all the while to melt the sugar until it reaches a gentle simmer.
  3. Remove from heat and stir gelatine/cream mixture in – mix very well to ensure there are no lumps and that all the gelatine has been incorporated evenly. Allow to cool for 10 minutes.
  4. Stir yoghurt into the cream mixture.
  5. Divide yoghurt/cream mixture in two equal parts, add rose syrup to the one half, stirring to colour it a gentle pink.
  6. Lightly grease your pana cotta molds, then divide chopped turkish delight amongst them. Spoon the white yoghurt/cream mixture into the molds, just covering the turkish delight, then place in the freezer for approximately 30 – 40 minutes to lightly set.
  7. Spoon the rest of the pana cotta mixture (pink) into the molds so that it rests atop the white part.
  8. Refrigerate overnight (or 8 hours), before turning out onto serving plates.
  9. Drizzle with rose syrup and add some more chopped turkish delight as decoration just before serving.

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