Rosewater Pannacotta
140ml milk
140g caster sugar
3 sheets gelatine
3 tbsp rosewater
A classic Italian pudding, altered to suit an Indian menu
Bring the cream, milk and sugar to the boil, turn down and simmer for 5 mins or until reduced by a third.
Soften the gelatine in cold water. Squeeze out the extra water and put the gelatine in a bowl. Strain the milk and cream into this bowl, stirring. Stir in the rosewater. Pour into 6 ramekins and chill overnight.
Ideal as part of a South Indian menu - click here to see Menus page.