Hands On Time: 15 minutes
Total Time: 3 hours and 15 minutes
Net Carbs- 7.4g
How beautiful are these Rosewater Panna Cotta’s?
Delicately scented and a soft blushing pink, they will melt the heart of your Valentine.
Serve them garnished with rose petals for added romance.
2 cups of coconut milk
¼ cup of Sukrin Icing
2 teaspoons of rosewater
2 teaspoons of gelatin powder
3 tablespoons of very cold water
Pink food dye (optional)
Optional (for garnish)
Pink food dye
Heat the coconut milk and Sukrin Icing in a saucepan until barely simmering, stirring the whole time.
Once the Sukrin Icing has dissolved, remove the pan from the heat and stir in the rosewater and the food dye, if using.
You just want the tiniest blush color so take it easy with the dye.
Lightly oil two Panna Cotta molds or your molds of choice with a light tasting oil.
Sprinkle the gelatin powder over the cold water in a small bowl and allow it to bloom for 3-5 minutes.
Spoon the gelatin into the hot cream and stir until completely dissolved.
Pour the mixture in to your prepared molds and refrigerate for 2-4 hours.
To turn them out, run a knife around the edge and gently turn out on to a plate.
If you’re concerned about unmolding or want a pretty yet simple presentation, set your Panna Cotta in wine glasses.
To make the optional syrup for decoration, heat a small amount of Sukrin Fiber Syrup Clear over medium heat to make it runnier.
Add a touch of pink food dye and then allow to cool before drizzling around your panna cottas with rose petals.
Store covered, in the fridge, for up to three days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.