Panna Cotta is a popular Italian dessert, which literally means cooked cream. Traditionally it is made with cream and milk, has a rich velvety pudding like texture, and is thickened with gelatin. It’s a simple dessert to make, with four main ingredients: cream, milk sugar and gelatin.
You may be wondering, how did the inspiration for these two flavors come together in a Panna Cotta? Well, lets just say it started as a vision, that manifested itself in my thoughts. By now you already know, I love to whisk and fold different flavors together. The first Panna Cotta, I ever made, was a Matcha Panna Cotta. In the midst of making the Matcha Panna Cotta, I had an AH HA! moment. There was something about the ingredients, that reminded me of a rose milkshake. In that moment, I just knew I wanted to stir up my version of a Rose Panna Cotta. So how did the betel leaves (Paan) come into the equation? To me, rose & paan compliment each other, kind of like PB&J.
Working on this recipe, and seeing the final product (the pixels!), brought a certain warmth to my heart. It felt great, to see a vision come to life. Of course the final product is nothing as I visioned initially. But that was the best part, to see how the execution changed in each of the stages, from idea to reality. The little pleasures and joys, are what make it worthwhile to share these recipes with you guys! I hope you enjoy the pixels as much as the plate itself.
Oh and goodness, it was just too darn pretty to eat!! But, that did not stop me from taking a bite and enjoying the smooth softness of this delicate Panna Cotta.
May have taken more than just a bite, but who’s counting!
I used edible roses (food grade) and dried coconut flakes as toppings (found on amazon). This is optional, the dish is just as flavorful without the toppings!! The rose water, syrup & betel (paan) leaves can be easily be found at an Indian grocery store. If you do not have access to an Indian grocery store, you can readily find these ingredients online/amazon. Just make sure the products are noted as food grade.
My new favorite ingredient is rose water. Rose water is used to flavor dishes in many parts of India and the Middle East. I have used drops of rose water in smoothies, lassi’s, pastries, whipped cream, cupcakes, cakes, and rice pudding. You can even use rose water, as an ingredient in homemade soaps or use as a hydrating facial spray (just dilute in water).
IMO, Panna Cotta, is one of the easiest desserts you will ever make! The best part? It is one of the fanciest desserts you will ever make! This is a sure crowd pleaser, and will make it seem you like spent hours in the kitchen.
**You can’t go wrong with this recipe, if you can’t find any one of the ingredients (other than milk, cream, sugar and gelatin), feel free to omit! You can still make a simple Panna Cotta, with out any of the rose or paan flavors, just substitute with vanilla extract, and top with fresh fruits!** Easy Peasy!
Rose & Betel Leaf (Paan) Panacotta
Less than 10 ingredients and less than 30 minutes to prepare. Custard will need to set in the fridge for ~5 hours. Best to make the night before.
Ingredients
- 2 tsps unflavored gelatin
- 3 tbsps water
- 2 betel leaves Paan leaves, found at an Indian grocery store
- 1/4 cup water
- 1 cup heavy cream
- 1 cup milk
- 1/3 cup sugar
- 1 tbsp rose water found at an Indian grocery store
- 1.5 tbsps rose syrup found at an Indian grocery store
- 3 drops red food coloring
Instructions
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For betel leaf extract: finely chop 2 betel leaves and soak in 1/4 cup water for 10 minutes.
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Sprinkle gelatin over 3 tablespoon of cold water in a small bowl and let soak for 10 minutes. (Gelatin will harden.)
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Mix cream, milk, sugar, rose water, rose syrup and betel leaf mixture in a small saucepan. Stir to combine all ingredients. Heat over medium heat, stirring until sugar dissolves, about 3 to 5 minutes.
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Add gelatin mixture, and stir constantly for 7-10 minutes, until gelatin dissolves completely. Optional: If you want to add in red coloring, do so after gelatin has dissolved and mixture has been removed from heat. Add in 3 drops of red food coloring, for a subtle pink hue.
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Strain mixture into a measuring cup, and then pour in 5 (4oz) ramekins. (if you do not have ramekins, you can use mason jars, small shot glasses, plastic cups / bowls.) Let sit for 1 minute and then refrigerate for a minimum of 5 hours, or until custard sets.
Recipe Notes
- Make sure to get unflavored gelatin. Available at your local supermarket, in the baking aisle.
- If you can not find, rose water or syrup at a middle eastern or indian grocery store, try searching for it online. Retailers such as amazon, carry both items!
- Make sure to refrigerate for up to 5 + hours, or until the custard sets
