Indian Lassi Panna Cotta

1. 1

   Heat milk, sugar, spices and rose water in a medium saucepan until mixture comes to a simmer.

2. 2

   Place gelatine in a small heat-proof jug and stir in water until well combined.

3. 3

   Place jug in a small pan filled with simmering water and stir over low heat for 2 minutes or until gelatine has dissolved.

4. 4

   Remove from heat and leave at room temperature for 10 minutes or until cool.

5. 5

   Whisk yoghurt and gelatine into milk mixture and pour mixture into four 1 cup capacity moulds or glasses.

6. 6

   Refrigerate for several hours or overnight.

7. 7

   Turn panna cotta out of moulds or leave in glasses and sprinkle with pistachios and toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.