Chocolatey Rose Pannacotta | How to make Chocolatey Rose Pannacotta

By Sharmi Gm  |  24th Feb 2017  |  
5 from 1 review Rate It!
  • Chocolatey Rose Pannacotta, How to make Chocolatey Rose Pannacotta
Chocolatey Rose Pannacottaby Sharmi Gm
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About Chocolatey Rose Pannacotta Recipe

This dish is a combination of pannacotta, brownie, chilled chocolate cream, pista crumble and fresh cream.

Chocolatey Rose Pannacotta is a delicious dish which is liked by people of all age groups. Chocolatey Rose Pannacotta by Sharmi Gm has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Chocolatey Rose Pannacotta at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chocolatey Rose Pannacotta takes 20 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chocolatey Rose Pannacotta is a good option for you. The flavour of Chocolatey Rose Pannacotta is tempting and you will enjoy each bite of this. Try this Chocolatey Rose Pannacotta on weekends and impress your family and friends. You can comment and rate the Chocolatey Rose Pannacotta recipe on the page below.

Chocolatey Rose Pannacotta

Ingredients to make Chocolatey Rose Pannacotta

  • For rose pannacotta -
  • Heavy cream 100ml
  • sugar 1 tbsp
  • rose water 1tsp
  • Coldwater 1 1/2 tbsp
  • Gelatin 1tsp
  • rose colour - few drops
  • cardamom 3/4
  • For wheat brownie -
  • wheat flour - 1 1/2 cup
  • butter - 56g
  • Chocolate - 113g
  • Cocoa powder - 1/4 cup
  • sugar - 1 1/2 cup
  • eggs - 3
  • salt - 3/4 tsp
  • Baking Powder - 3/4 tsp
  • For chilled chocolate cream/ganache -
  • Dark Chocolate - 100g
  • Heavy cream - 75g
  • For pista crumble -
  • Roasted pista - 10
  • Dried rose petals

How to make Chocolatey Rose Pannacotta

  1. For Rose Pannacotta -
  2. Sprinkle gelatin over cold water leave for 5 min
  3. Heat the cream, split cardamom and sugar in a sauce pan. After sugar melts put off the flame and leave for closed to infuse the flavour. add gelatin mix until it dissolves. Filter the cream to remove cardamom. Add rose water and rose colour. Pour into greased ramkins and put in fridge for 2-4 hrs
  4. For brownie -
  5. Sift flour and baking powder. Melt butter and chopped chocolate using double boiler method
  6. Remove from heat and whisk in sugar. Whisk 1 egg at a time.Add cocoa and salt.
  7. Fold in flour and baking powder. Bake at 180 C for 30 mins.
  8. For chilled chocolate cream -
  9. Using double boiler melt dark chocolate and cream. Set in fridge for 3 hrs.
  10. Pista crumble -
  11. Roast pista and add rose petals. Grind to get a crumbly mix
  12. Serve with fresh cream and fresh petals.

My Tip:

This brownie is a cakey brownie. You can add any nuts or even rose petals to the brownie. Petals can also be added to the pannacotta.

Reviews for Chocolatey Rose Pannacotta (1)

Preeti Gurung2 years ago

Lovely pannacotta!

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