Authentic Dark Red Rose Petals 20 g ingredient photo, not prepared panna cotta.

Ingredients

• 250 ml fresh cream
• 150 ml full-cream milk
• 40 g caster sugar
• 2 tablespoons dried Dark Red Rose Petals
• 1 teaspoon vanilla extract
• 2 gelatine leaves

How to prepare

1. Soften the two gelatine leaves in cold water according to their packaging directions.
2. Gently warm the cream, full-cream milk, caster sugar and culinary dried rose petals without boiling, until the sugar dissolves.
3. Remove from the heat, allow the roses to infuse briefly to taste, then strain out the petals.
4. Stir in the vanilla extract and squeezed, softened gelatine leaves until completely dissolved. Check the gelatine packet for its recommended liquid-setting capacity, since leaf strengths vary.
5. Portion into clean serving moulds or glasses; cool safely and refrigerate promptly until set.

Kitchen notes

Contains milk/dairy and animal-derived gelatine, and is not vegetarian unless substituted with a separately tested gelling agent. Use correctly identified culinary food-grade dried rose petals only, never pesticide-treated ornamental blooms. The original source gives no specified rose infusion duration, gelatine leaf strength, tested yield or safe storage period: follow gelatine manufacturer guidance and keep this fresh-dairy dessert refrigerated. No medical claims are made.