Rosewater Panna Cotta
Rosewater Panna Cotta
Ingredients
For the Panna Cotta
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon rosewater
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 2 tablespoons pistachios, chopped
- 1 teaspoon dried rose petals
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom, becoming soft and translucent.
⏱️ 10 min
- 2
In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is hot but not boiling. Do not let it boil.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved and no lumps remain.
⏱️ 2 min
- 4
Stir in the rosewater and vanilla extract until well combined.
⏱️ 1 min
- 5
Carefully pour the panna cotta mixture into four 4-ounce ramekins or small dessert glasses. If any bubbles form on the surface, gently skim them off with a spoon.
⏱️ 2 min
- 6
Cover each ramekin loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is set and firm.
⏱️ 240 min
- 7
To serve, you can either serve the panna cotta directly in the ramekins or unmold them. To unmold, briefly dip the bottom of each ramekin in warm water for about 10-15 seconds, then run a thin knife around the edge to loosen. Invert onto a serving plate.
⏱️ 2 min
- 8
Garnish with fresh raspberries, chopped pistachios, and dried rose petals, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rosewater Panna Cotta
Ingredients
For the Panna Cotta
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon rosewater
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 2 tablespoons pistachios, chopped
- 1 teaspoon dried rose petals
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom, becoming soft and translucent.
⏱️ 10 min - 2
In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is hot but not boiling. Do not let it boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved and no lumps remain.
⏱️ 2 min - 4
Stir in the rosewater and vanilla extract until well combined.
⏱️ 1 min - 5
Carefully pour the panna cotta mixture into four 4-ounce ramekins or small dessert glasses. If any bubbles form on the surface, gently skim them off with a spoon.
⏱️ 2 min - 6
Cover each ramekin loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is set and firm.
⏱️ 240 min - 7
To serve, you can either serve the panna cotta directly in the ramekins or unmold them. To unmold, briefly dip the bottom of each ramekin in warm water for about 10-15 seconds, then run a thin knife around the edge to loosen. Invert onto a serving plate.
⏱️ 2 min - 8
Garnish with fresh raspberries, chopped pistachios, and dried rose petals, if desired.
⏱️ 1 min