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Ashtello is a Middle-Easter twist on panna cotta, made with ashta molded into a Jello-like form. A definite must-try for occasions and hosting.
5 from 5 votes
Cook Time 15 mins
Course Dessert


  • 4 cups half and half or heavy cream
  • 2 cups whole milk
  • 5 tablespoons gelatin
  • 2 cups sugar or xylitol (sugar free)
  • ¼ cup rose water
  • 2 tablespoons blossom water

Simple Syrup- Atir

  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon blossom water
  • squeeze of lemon


  • In a pot on high heat; add 4 cups of half and half or heavy cream, sugar, rose water and blossom water until hot. Don’t allow the milk to boil. 
  • In a bowl, whisk 5 tablespoons of gelatin with 2 cups of milk until it dissolves completely. Pour the gelatin mixture back into the pot of hot milk and whisk. Remove off of heat.
  • Pour the hot mixture into your mold (I used a cake mold). Allow it to cool for 20 minutes then refrigerate until firm (6 hours or best if left over night). Once ashtello is ready and firm, place the pan in a hot water bath in your sink for about 10 seconds or tad more. Shake it around, once it becomes looser and you see it slipping, flip on a plate to serve!

Simple Syrup- Atir

  • Place all ingredients in a small pot. Allow the mixture to come to a boil, then simmer for 15 minutes. It should have a thin syrup consistency.


Keyword ashta, jello, pannacotta
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