The Gulkand Panna Cotta Recipe with Strawberry Sauce is a twist to the original and delicious Italian custard. The addition of gulkand brings out delicious rose flavors to the Panna Cotta that is lip smacking delicious. The Gulkand Panna Cotta keeps well for several days in the refrigerator. Milk, Fresh cream, Caster Sugar, Gulkand, Gelatin, Strawberry Compote 1 cup Milk 1-1/2 cups Fresh cream 1/2 cup Caster Sugar 1 tablespoon Gulkand 1-1/2 teaspoon Gelatin , or agar agar 1 Strawberry Compote , recipe 20 260 To begin making the Gulkand Panna Cotta with Strawberry Sauce recipe, first get all the ingredients ready.Pour the milk into a small bowl, and stir in the gelatin and keep aside. In a saucepan over medium heat, whisk together the heavy cream, gulkand and castor and bring to a brisk boil.Once it comes to a boil, pour the milk gelatin mixture. Stir until the gelatin is completely dissolved and continue to cook for about a minute. Once the panna cotta mixture is done, turn off the heat.Divide the the mixture into 6 individual glasses or ramekins and allow it to cool completely before you can refrigerate it. Refrigerate the Gulkand Panna Cotta for at least 6 hours until set. Once set you can serve the Gulkand Panna Cotta topped with strawberry sauce or as it is. You can also serve the Gulkand Panna Cotta, with saffron and dry coconut as a dessert for your Parties.