This rosewater panna cotta recipe has a sweet little floral twist and is topped with sugared rose petals and raspberries. It’s a simple dessert to whip up and it’s made with only 4 ingredients and can be prepared well in advance.
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 Year’s 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 is simply the tastiest and prettiest looking dessert to add to your New Year’s celebrations. The best part? This traditional Italian dessert is made with only 4 ingredients and can be prepared well in advance.
Ingredients
It really doesn’t get any easier than this recipe! There are only 4 ingredients and you can substitute the rosewater for any flavour you’d like. It’s also gluten free!
- Heavy cream
- Unflavoured gelatine
- Icing sugar
- Rosewater extract
- Sugared rose petals and raspberries (optional)
Substitution
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. But be warned; 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.
What is Panna Cotta?
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.
Sugared Roses and Raspberries
I added sugar 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 a whole lot of hostess sophistication! You can make your sugared roses and raspberries up ahead of time. Learn how here.
How To Make Rosewater Panna Cotta
Step One: Grease 6 molds and set aside. In a saucepan add cream. Sprinkle gelatine powder on top and let sit for approx. 5 minutes. With the burner on low heat, whisk the gelatine into the cream to dissolve completely. Add the sugar and turn the heat up to medium heat and bring to a simmer (do not boil).
Step Two: Once the liquid is simmering remove the pan from the heat and add rosewater extract. Pour the liquid equally into prepared molds and refrigerate to set for approx. 4 hours or overnight.
Step Three: When ready to serve, turn the molds over onto a serving plate. Top with sugared fruit and rose petals.
Happy New Year Friends! Here’s to a wonderful year ahead!
PrintRosewater Panna Cotta
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 Year’s celebrations. The best part? It’s made with only 4 ingredients and can be prepared well in advance.
- Prep Time: 5 hours
- Total Time: 5 hours
- Yield: 4-6 1x
- Category: Dessert
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 500 ml of heavy cream
- 3 teaspoons unflavoured gelatine
- 1 cup icing sugar
- 1 teaspoon rosewater extract
- Sugared rose petals and raspberries (follow sugared fruit recipe)
Instructions
- Lightly grease 6 molds 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 the 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 the rosewater extract. If your liquid has any lumps from undissolved gelatine then strain through a fine sieve.
- Pour the liquid equally into prepared molds and refrigerate to set for approx. 4 hours or overnight. I find it easiest to use a measuring cup to pour the liquid.
- When ready to serve, turn the molds over onto a serving plate, if the panna cotta does not release dip the mold in warm water right up to the rim. This should release the panna cotta.
- Top with sugared fruit and rose petals.
Notes
Please note that rose petals are not to be eaten unless they are bought as edible flowers from a specialty shop with zero pesticides.
Store Panna cotta in the refrigerator covered in plastic for up to 5 days.
Nutrition
- Serving Size: 1 of 6
- Calories: 376
- Sugar: 19.7g
- Sodium: 36mg
- Fat: 31.3g
- Saturated Fat: 19.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22.3g
- Fiber: 0
- Protein: 3.4g
- Cholesterol: 116mg
Keywords: Panna Cotta, Rosewater, Dessert
FAQ’s
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. It’s also served cold and should be exceptionally creamy and melt in the mouth.
Yes, you can make Panna cotta dairy free. But be warned; the issue lies in the fat as a lot of dairy free milks are not high in fat! You can substitute with coconut milk, soy milk, almond milk or really any creamy liquid to make panna cotta. 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.
If your panna cotta does not release from the mold dip the mold in warm water right up to the rim. This should release the panna cotta without any issues.
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