• Prep Time 20 minutes
  • Cook Time -
  • Serving For 12 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Raspberry Rose Jelly:
  • 400g Water
  • 200g Rose Water
  • 25 Fresh Raspberries
  • 8g Agar-agar
  • 70g Sugar
  • Panna Cotta:
  • 400ml Anchor UHT Full Cream Milk
  • 15g Gelatin
  • 800ml Anchor UHT Whipping Cream
  • 110g Sugar
  • 4ml Vanilla Essence
  • Raspberry Sauce:
  • 120g Raspberry Puree
  • 15g Sugar


    Raspberry Rose Jelly:
  1. Wash raspberries and place 2 nos in each cup.
  2. Boil water and rose water, add agar-agar and cook until fully dissolve.
  3. Pour 50g into each cup, and set aside to cool.
  4. Panna Cotta:
  5. In a microwaveable bowl, pour half of the milk and bloom the gelatin.
  6. Pour the remaining milk, cream and sugar into a pot and cook until sugars are dissolved.
  7. When gelatin is bloomed, microwave at 10 seconds interval until fully melted.
  8. Pour melted gelatin into pot and stir in vanilla essence.
  9. Pour 100ml into each cup and set aside.
  10. Raspberry Sauce:
  11. Warm up raspberry puree and sugar until sugar is dissolved.
  12. Scoop 10g into each cup,

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