Sweet. Desserts.

Pandan Rose Panna Cotta

Each spoonful of this desert will leave you and your loved ones more enchanted than the last! The Devagi Pandan and Rose Syrup lends this simple and elegant dessert a delicate floral bouquet and flavour.

Serves: 6

4 gelatine leaves

400 ml fresh full cream milk

200 ml double cream

1 teaspoon vanilla extract

20 g sugar

Devagi Pandan and Rose Syrup, as desired


  1. Soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla extract and sugar into a pan and bring to a simmer.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  4. Divide the mixture among panna cotta glasses or ramekin bowls and leave to cool. Place into the fridge for at least two hours, until they set.
  5. Serve with desired amount of Devagi Pandan and Rose Syrup, drizzled over the top.

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