Rose Panna Cotta with Raspberry Compote
  • 1 cup whole milk
  • 2 tbsp agar-agar powder
  • 1 cup double cream
  • 1 tsp kewra extract
  • 2 tbsp granulated sugar
  • 2 drops of pink gel color
  1. In a saucepan set over medium heat, mix milk, cream,kewra extract, and sugar and bring it to a simmer.
  2. Add agr agar and mix vigorously. Bring this mixture to a simmer.
  3. Take the pan off heat, add the pink gel color and pour into ramekins or any other lightly oiled glass/ ceramic ware and refrigerate overnight.
  4. De-mould from the ramekins after the panna cotta is well set and top with cooled raspberry compote.
Recipe by Bake with Shivesh at