Gulab Pannacotta | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Panna cotta is at its best when paired with something tart.this rose flavoured pannacotta at your next party – your guests will simply love it.
GULAB PANNACOTTA
Ingredients
2 cups fresh cream
¼ cup rose (gulab) syrup + for drizzling
2 ½ teaspoons gelatine
¼ cup powdered sugar
Falooda for serving
Sweet rose cream or garnishing
Edible colourful flower petals for garnishing
Small rose jelly cubes for garnishing
Rose brittle
8-10 fresh rose petals
½ cup sugar
½ tablespoon liquid glucose
Method
1. Take 2 tablespoons water in a bowl. Add gelatin and set aside to bloom.
2. Heat cream in a non-stick pan and bring to a boil. Add powdered sugar and mix well.
3. Heat the bloomed gelatine in a microwave for 30 seconds and add to the cream, mix well and cook till the gelatine dissolves completely.
4. Strain the mixture in another bowl. Add rose syrup and whisk well.
5. Pour the mixture in a glass baking dish. Refrigerate for 2-3 hours or till set.
6. To make rose brittle, heat a non-stick pan. Add sugar and little water and let the sugar melt.
7. Roughly chop rose petals.
8. Add liquid glucose to the pan and mix well. Add chopped rose petals and mix.
9. Pour the mixture onto a silicon mat, spread and cool till it sets.
10. Roughly break the brittle into small pieces using a pestle.
11. Cut the pannacotta into roundels using a medium size cookie cutter and demould.
12. Place the pannacotta roundels on a shallow serving platter and put some brittle pieces on the sides, reserving some for garnishing.
13. Put some falooda on one side of pannacotta, garnish with few brittle pieces and drizzle some rose syrup on top.
14. Garnish with some sweet rose cream, edible colourful flower petals and rose jelly cubes and serve immediately.
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