Rose Chai Panna Cotta

I absolutely love rose flavored anything! The taste, the smell … it’s everything! I’m telling you: if you do not yet have rosewater and rose syrup in your pantry … you are missing out!!! These two items are a staple in my pantry and you can literally use these ingredients on a lot of every day foods! Thank you for attending my ted talk.

I’ve posted a Panna Cotta recipe before but I thought it was time to revamp that recipe and give you guys a fun combination of flavors. The first time I tried a rose chai, I was simply captivated by it. The rich, bold flavor of the chai mixing together with the sweet floral taste of roses was something I knew I had to try and recreate.

Please don’t be intimated by this dessert, Panna Cotta may look fancy but it is anything but to make. Requires a few simple ingredients that you may already have in your fridge. It’s quite a simple recipe to follow. And I can assure you this is a wonderful recipe to entertain with, to treat yourself to or simply to make just because!

If you prefer not to use gelatin, you can substitute with agar agar.

Rose Chai Panna Cotta

Servings 5 servings

Ingredients

• 2 tsps unflavored gelatin
• 3 tbsps water
• 2 chai tea bags used in two separate steps
• 1/4 cup water hot
• 1 cup heavy cream
• 1 cup milk whole 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
• 3-5 drops red or pink food coloring

Instructions

1. Steep chai tea bag in 1/4 cup hot water for 5-7 minutes.
2. Sprinkle gelatin over 3 tablespoon of cold water in a small bowl and let soak for 10 minutes. (Gelatin will harden.)
3. Once your chai tea is ready: mix cream, milk, sugar, rose water, rose syrup and chai tea water in a small saucepan. Stir to combine all ingredients. Add in ginger powder and cardamom powder next. Then add in 1 chai tea bag (make sure to cut off the string) and allow chai tea bag to soak in the liquid. Don’t worry if contents of chai tea bag leak out, you will be straining the mixture later on. Heat over medium heat, stirring until sugar dissolves, about 3 to 5 minutes.
4. Add gelatin mixture, and stir constantly for 5-7 minutes, until gelatin dissolves completely. Optional: If you want to add in food coloring, do so after gelatin has dissolved and mixture has been removed from heat. Add in a couple of drops of food coloring.
5. 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