Panna Cotta with Rose Syrup

Unfortunately, I am not as talented and experienced in the kitchen as I wish I was and definitely not when it comes to making desserts. In fact, this was my first attempt at making a “fancy-ish” dessert. This one, to my advantage, turned out to be super easy to make and only took about 20 minutes on my first try – and most importantly did not flop (whoop whoop).

I made this Panna Cotta dessert for Jummah lunch and everyone seemed to enjoy it, especially since it wasn’t too filling to eat after that heavy meal. So I thought I would share it with you guys and hopefully rescue anyone out there who is as inexperienced in the kitchen as I am.

Credits to whoever came up with this delicious recipe!


Panna Cotta Ingredients:

  • 500ml thickened cream
  • 1 cup milk
  • 180g white chocolate (I use Milky Bar chocolate)
  • 1cup castor sugar
  • 3 tsp gelatine
  • 1 tbsp vanilla essence


Start by combing the cream, milk, white chocolate and castor sugar in a saucepan over low heat. Cook, stirring until the chocolate melts and sugar dissolves. Bring to a simmer and remove from heat.

Lightly grease the moulds or small tea cups that you’ll be placing your Panna Cotta in.

Add a 1⁄4 cup of water into a bowl and sprinkle the gelatine into the water and let it stand for a few minutes. Heat the gelatine in the microwave for 30 seconds or until it dissolves. Pour the gelatine into the warm cream mixture and stir to combine. Add vanilla essence and stir.

Pour your mixture evenly among prepared moulds. Cover with plastic wrap and place in the fridge for a few hours or until set.

Rose Syrup Ingredients:

  • 12 cup rose syrup
  • 1 cup Ceres Secrets of the Valley juice (if this is not available you could use a cranberry or cherry juice)
  • 2 tbsp cranberry sauce (I use the one from Woolworths)
  • 12 cup water


Combine everything in a saucepan over medium heat, cook, stirring for a few minutes. Remove from heat and set aside to cool.

Once your Panna Cotta has set, turn onto a serving dish, spoon over the syrup and serve immediately. This dessert makes roughly 8 individual servings.

The end result…



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