- Ingredients
- 500ml Semi-skimmed milk
- 500ml Whipping Cream
- 150g Nestle Docello Panna Cotta
- 50ml rosewater
- 250g Fresh raspberries
Rosewater Panna Cotta
Rosewater Panna Cotta
Portions: 10
Ingredients
Method
Method
Place the milk and cream into a thick based pan & bring to the boil.
Whisk in the panna cotta powder whilst on the heat, stirring continuously as the mix comes back to the boil. Add the rosewater to the mix, stir, and leave to cool slightly before pouring into the required moulds.
Place in the fridge to set.
Once set, remove from the moulds and place onto the serving plate.
Decorate with fresh raspberries & a rose petal.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
