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
- In a saucepan set over medium heat, mix milk, cream,kewra extract, and sugar and bring it to a simmer.
- Add agr agar and mix vigorously. Bring this mixture to a simmer.
- 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.
- De-mould from the ramekins after the panna cotta is well set and top with cooled raspberry compote.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/rose-panna-cotta-with-raspberry-compote/
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