Cotton Candy Panna Cotta

Blog Post QR Code

This Cotton Candy Panna Cotta is a visually stunning and delicious dessert. It features a smooth, creamy base made from a blend of heavy cream, full-fat milk, and sugar, delicately flavoured with cotton candy essence and tinted with the prettiest pink hue.

Prep Time 30

Cook Time 10

Chill Time 6

Servings Mini Cups

Calories 230kcal

Author Fay

INGREDIENTS

Panna Cotta

2 tablespoon (2 tablespoon) water cold
1½ teaspoon (1 ½ teaspoon) gelatine powder
500 ml (2 cups) heavy cream
150 ml (⅝ cups) whole milk
110 g (½ cups) sugar superfine
3 drops (3 drops) food color pink
3 drops (3 drops) candy extract more ore less top taste

Garnishes

½ cup (½ cup) candy melts white
½ teaspoon (½ teaspoon) edible gold dust
3 drops (3 drops) lemon extract more or less
1 tablespoon (1 tablespoon) sprinkles edible white pearls
1 cup (1 cup) cotton candy Persian Pashmak

INSTRUCTIONS

Panna Cotta

Sprinkle the gelatine powder over cold water, stir well with a mini whisk and let it sit to bloom. Set aside.
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over low to medium heat until the sugar is fully dissolved. Remove from heat just before it starts to boil.
Add the bloomed gelatine to the hot cream mixture. Stir well until the gelatine is fully dissolved.
Add cotton candy flavor drops and pink gel food color. Stir well to ensure even distribution.
Pour into mini dessert cups and refrigerate for at least 6 hours, preferably overnight.

Chocolate Garnish

Melt the white candy melts and pour them into a silicone mini chocolate block mould. Scrape off excess chocolate with a bench scraper or angled spatula. Allow it to dry completely.
Mix the edible gold dust with a few drops of lemon extract to form an edible gold paint. Once the chocolates are out of the mould, use a food paint brush to flick the edible gold paint over them. Let them dry.

Assembly

Once the panna cotta is set, top each serving with edible white pearls, gold-flecked mini chocolate blocks, and Persian cotton Candy (Pashmak) just before serving.

NOTES

Gelatine Prep: Ensure gelatine is properly bloomed for a smooth texture.

Control Heat: Dissolve sugar in cream over low heat to avoid curdling.

Edible Gold Paint: You can either Lemon Extract or Vodka for the edible gold paint.

Make-Ahead Tip: Ideal for prepping ahead; refrigerate overnight for the best set.

NUTRITION