Rose Pannacotta

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Makes 18 shot glasses


  • 250ml cream
  • 150ml milk
  • 120g sugar
  • 1 tsp rosewater
  • 350g natural yoghurt
  • 5g gelatine sheets (soaked in cold water)
  • 50g raspberries pureed and strained
  • Fairy floss or pashmak (from middle eastern stores), to finish


Boil cream, milk and sugar. Squeeze out excess water from the gelatine and dissolve into the cream. Add the raspberry and rosewater and stir in the yoghurt. Pour into shot glasses and allow to set. Top with a fine layer of pomegranate or raspberry jelly.