Rose Pannacotta


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Rose Pannacotta

It's time we get over 2020 and get back to our lives being "rose-y" with this beautifully fragrant and subtle pannacotta!
Cook Time: 5 minutes
Refrigeration Time: 1 hour
Course: Baking, Dessert
Cuisine: Indian, Italian
Keyword: #Gulkand, #PannaCotta, #Rose, #Royal
Servings: 4 pannacottas
Calories: 274kcal
Cost: 100



  • In a medium pot over medium heat, add the coconut milk and the sugar. Keep stirring until the sugar dissolves completely.
  • Add the rose water and the agar agar. Using a whisk, stir well to make sure that the agar is dispersed well in the coconut milk. Bring the coconut milk mixture to a boil.
  • Once the coconut milk comes to a boil, take it off the heat and using a spoon, stir and cool it down slightly. This will also get rid of all the air bubbles that have formed as they will affect the final texture of the pannacotta.
  • Pour the pannacotta mixture into ramekins or bowls and place them into the refrigerator for 1 hour.
  • Once the pannacotta is completely set, take them out of the ramekins and garnish with Gulkand and pistachios.


Serving: 50g | Calories: 274kcal | Carbohydrates: 23g | Protein: 2g | Fat: 21g | Saturated Fat: 19g | Sodium: 13mg | Potassium: 221mg | Sugar: 20g | Vitamin C: 1mg | Calcium: 18mg | Iron: 3mg
Tried this recipe?Mention or tag #urbanplatter!

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