Rosewater Pannacotta


300ml thickened cream
150ml whole milk
3 tbsp rosewater
½ cup castor sugar
2 tsp gelatine powder
20ml warm water
¼ cup pistachios
½ cup blueberries



Pour the cream, milk, rosewater and castor sugar into a small saucepan. Place over high heat and bring to the boil then reduce the heat to medium, stirring continuously for a couple of minutes until the sugar has dissolved.

Pour the gelatine into a cup and add 20ml of warm water and stir until the gelatine is well mixed in.

Pour the gelatine into the pannacotta liquid. Stir really well with a whisk to ensure the gelatine is completely mixed through and then pour into small moulds. Allow to cool and then refrigerate overnight.

Preheat the oven to 170 degrees Celsius. Place the pistachios on a baking tray and into the oven for around 10 minutes. Remove and allow to cool. Using a mortar and pestle to crush the pistachios.

Gently loosen the edges of the pannacotta from the moulds and flip onto plates.

Serve topped with toasted pistachios and blueberries.

Makes 4


This refreshing dessert is simple to make and perfect for summer entertaining. For more great recipes, you can visit Michelle’s facebook page

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