It feels like the sparkle has barely settled from Christmas and here we are gearing up to Ring in the New Year. For a lot of you this will be the last hooray of indulging before you kick into your New Years resolutions. So, as a final send-off to the holiday season I wanted to make sure to share this simple and beautiful rosewater panna cotta dessert with all of you.
This classic panna cotta recipe has a sweet little floral twist and is topped with sugared rose petals and raspberries. It’s simply the tastiest and prettiest looking dessert to add to your New Years celebrations. The best part? This traditional Italian dessert is made with only 4 ingredients and can be prepared well in advance. Panna Cotta’s name literally means “cooked cream” in Italian. Typically it is unmolded onto a plate and served with fruit sauce or caramel syrup and garnished with fruit. It’s served cold and should be exceptionally creamy and melt in the mouth.
These days it seems to be getting harder to entertain with all the food restrictions and I personally can find it very difficult to please all my guests. The nice thing about panna cotta, it is gluten free so you can at least cross that off your list. You can also make it dairy free, but again traditionally it is made with cream. You can substitute with coconut milk, soy milk, almond milk or really any creamy liquid to make panna cotta. The issue lies in the fat, the less fat in the milk the softer the panna cotta will be. For example, a panna cotta made with all soy milk will set very soft and won’t hold a strong mold. It may be best to make the panna cotta in ramekins or pretty glasses instead.
I added sugared covered rose petals and raspberries to make this dessert extra special for New Years. It adds a soft shimmer that is delicate and light. This is the perfect dessert to move into the new year with a little sweetness and whole lot of hostess sophistication!
Happy New Year Friends! Here’s to a wonderful year ahead!
- 500 ml of heavy cream
- 3 teaspoons unflavoured gelatine
- 1 cup icing sugar
- ½ teaspoon rosewater extract
- Sugared rose petals and raspberries (follow sugared fruit recipe)
- Lightly grease 6 moulds or ramekins with cooking spray. Use a paper towel to wipe out any extra oil. Set aside.
- In a large saucepan add cream. Sprinkle gelatine powder on top and let sit for approx. 5 minutes, letting the gelatine absorb into the cream (do not stir).
- With the burner on low heat, whisk the gelatine into the cream to dissolve gelatine completely. Add the sugar and turn the heat up to medium heat and bring to a simmer (do not boil).
- Once the liquid is simmering remove the pan from the heat and add rosewater extract. If your liquid has any lumps from undissolved gelatine then strain through a fine sieve.
- Pour liquid equally into prepared moulds and refrigerate to set for approx. 4 hours or overnight.
- When ready to serve, turn molds over onto a serving plate (if panna cotta does not release dip the moulds in warm water right up to the rim. This should release the panna cotta).
- Top with sugared fruit and rose petals.