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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. 

Servings 5 4oz ramekins

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

  1. For betel leaf extract: finely chop 2 betel leaves and soak in 1/4 cup water for 10 minutes.

  2. Sprinkle gelatin over 3 tablespoon of cold water in a small bowl and let soak for 10 minutes. (Gelatin will harden.)

  3. 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.

  4. 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.
  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