Malabi Panna Cotta with Rosewater Syrup

Ingredients

• 2 cans Coconut Milk
• 0.5 cup Sugar
• 3 tbsp Cornstarch
• 2 tbsp Rosewater
• 0.25 cup Pistachios
• 1 tbsp Dried Rose Petals
• 0.25 cup Water
• 1 tbsp Gelatin

Instructions

1. 1In a small bowl, sprinkle the 1 tablespoon of gelatin over the 0.25 cup of water. Let it sit for 5-10 minutes to soften. This allows the gelatin to bloom and dissolve smoothly later.
2. 2In a medium saucepan, whisk together the 2 cans of coconut milk, 0.5 cup of sugar, and 3 tablespoons of cornstarch until the mixture is completely smooth and no lumps remain. This prevents the cornstarch from clumping when heated.
3. 3Place the saucepan over medium heat. Cook, stirring constantly with a whisk or spoon, for about 5-8 minutes. The mixture is ready when it has thickened noticeably and just begins to show small bubbles around the edges, indicating it is simmering. Do not let it boil vigorously.
4. 4Remove the saucepan from the heat. Add the 2 tablespoons of rosewater and the softened gelatin mixture to the thickened coconut milk. Stir continuously for 1-2 minutes until both the rosewater and gelatin are completely dissolved and evenly incorporated into the mixture. The mixture should look smooth and uniform.
5. 5Carefully pour the panna cotta mixture into four individual serving glasses or small bowls. Ensure each glass receives an equal amount.
6. 6Cover the glasses loosely with plastic wrap, making sure the wrap does not touch the surface of the liquid. Place the glasses in the refrigerator. Chill for at least 4 hours, or until the panna cotta is firm to the touch and has set completely. This chilling time is crucial for the panna cotta to achieve its characteristic wobbly, set texture.
7. 7While the panna cotta is chilling, prepare the rosewater syrup. In a small saucepan, combine the 0.25 cup of water and 0.5 cup of sugar. Heat over medium heat, stirring gently until the sugar is completely dissolved. This should take about 2-3 minutes. The syrup is ready when it is clear and no sugar granules are visible.
8. 8Remove the syrup mixture from the heat. Stir in the 2 tablespoons of rosewater. Allow the rosewater syrup to cool completely to room temperature. This ensures it won't melt the set panna cotta when drizzled.
9. 9Once the panna cotta is fully set and the syrup is cool, it's time to serve. Drizzle a generous amount of the cooled rosewater syrup over the top of each panna cotta. Garnish with the 0.25 cup of chopped pistachios and 1 tablespoon of dried rose petals for a beautiful and fragrant finish.

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