This panna cotta turns out silky and meltingly tender, with a subtle floral note from rose water and a vivid raspberry accent. It is simple to prepare, looks beautifully polished on the table, and suits both a romantic evening and a cozy family dinner.
The balance comes from the right proportion of cream, vanilla, and rose water, plus a sweet-tart raspberry sauce that lifts the rich, creamy base and gives the dessert a graceful finish.
Ingredients
- Heavy cream 33% — 500ml (2 cups)
- Milk — 200ml (3/4 cup)
- Sugar — 80g (1/3 cup)
- Vanilla extract — 1 tsp
- Powdered gelatin — 10g (about 1 tbsp)
- Cold water, for blooming the gelatin — 50ml (3 tbsp + 1 tsp)
- Rose water — 2 tsp
- Raspberries, fresh or frozen — 250g (9 oz)
- Sugar for the sauce — 50g (1/4 cup)
- Lemon juice — 1 tsp
- Fresh mint — 5 leaves, for serving
- Edible rose petals — a pinch, optional
Step-by-Step Recipe
- Soak the gelatin in the cold water for 10 minutes, until bloomed.
- In a saucepan, combine the cream and milk, then add the 80g of sugar and vanilla extract. Warm over medium heat until faint steam rises, but do not let it boil, stirring until the sugar dissolves completely.
- Remove from the heat, add the bloomed gelatin, and whisk until fully dissolved. Stir in the rose water and mix once more.
- Strain the mixture through a fine sieve for a perfectly smooth texture. Pour into serving glasses or molds, let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
- For the raspberry sauce: combine the raspberries with the 50g of sugar and lemon juice. Warm for 3–5 minutes, just until the berries release their juices. Blend, then pass through a sieve to remove the seeds. Let cool completely.
- To serve: run a thin knife around the edge of the molds, dip the base briefly in warm water for a few seconds, then invert onto plates. Spoon over the raspberry sauce and garnish with fresh raspberries, mint, and rose petals.
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Tips and Variations
- Add the rose water to taste: start with 1 tsp, then increase to 2 tsp for a delicate floral aroma rather than a strong perfume note.
- If you prefer a firmer set, increase the gelatin to 12g; for an especially tender texture, reduce it to 8g.
- You can replace the milk with coconut milk, and the cream with 20–22% coconut cream for a lactose-free version.
- Replace part of the sugar in the sauce with honey or erythritol, keeping in mind that raspberries vary in sweetness depending on the season.
- For serving in glasses, do not unmold the dessert: simply spoon the sauce over the top and garnish.
Serving and Storage
- Serve well chilled: panna cotta is at its most delicate at 6–8°C (43–46°F).
- Store in the refrigerator for up to 3 days, and keep the sauce separate until serving.
- Freezing is not recommended, as the texture may become grainy.
Nutritional Value (per serving)
| Item | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 4 g |
| Fat | 22 g |
| of which saturated | 14 g |
| Carbohydrates | 20 g |
| Sugars | 18 g |
| Fiber | 2 g |
| Sodium | 30 mg |
FAQ
What can I use instead of rose water if I do not have any?
Use 1 tsp orange blossom water or add 1/2 tsp rose syrup. In a pinch, increase the vanilla slightly and add a little lemon zest for freshness.
Can I make panna cotta with agar-agar instead of gelatin?
Yes. For 700ml (just under 3 cups) of liquid, use 3–3.5g agar-agar. Dissolve it in the milk, bring to a boil for 1–2 minutes, then add the cream and sugar, remove from the heat, and pour into molds. Agar sets at room temperature faster than gelatin.
How can I make this dessert lighter while keeping its smooth texture?
Replace 200ml (3/4 cup) of the cream with 200ml (3/4 cup) of 2.5% milk and reduce the sugar to 60g (1/4 cup plus 1 tbsp). If needed, add 1–2g more gelatin to make up for the lower fat content.