Description
This delicate Rosewater Panna Cotta is a creamy, elegantly flavored Italian dessert infused with fragrant rosewater and sweetened with icing sugar. Perfectly set with gelatin, it offers a silky texture complemented by the subtle floral aroma of rosewater, topped beautifully with sugared rose petals and fresh raspberries for a romantic and visually stunning treat.
Ingredients
For the Panna Cotta
- 500 ml heavy cream
- 3 teaspoons unflavoured gelatin powder
- 1 cup icing sugar
- 1 teaspoon rosewater extract
For Garnish
- Sugared rose petals (prepared as per sugared fruit recipe)
- Fresh raspberries
Instructions
- Prepare Molds: Lightly grease 6 molds or ramekins with cooking spray and use a paper towel to wipe out any excess oil. Set aside to prevent sticking.
- Bloom Gelatin: In a large saucepan, pour the heavy cream and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for approximately 5 minutes to allow the gelatin to absorb into the cream without stirring.
- Dissolve Gelatin: Place the saucepan on burner at low heat. Whisk gently to dissolve the gelatin completely into the cream. Add the icing sugar, increase heat to medium, and bring the mixture to a gentle simmer without boiling, stirring occasionally to ensure sugar dissolves.
- Add Rosewater: Remove the pan from heat once simmering. Stir in the rosewater extract. If lumps from undissolved gelatin remain, strain the liquid through a fine sieve to achieve a smooth mixture.
- Pour and Set: Evenly pour the mixture into the prepared molds using a measuring cup for accuracy. Refrigerate the panna cottas for approximately 4 hours or overnight until fully set.
- Unmold: When ready to serve, invert each mold onto a serving plate. If the panna cotta does not release immediately, dip the mold in warm water up to the rim briefly to loosen it, then gently release the dessert.
- Garnish and Serve: Top each panna cotta with sugared rose petals and fresh raspberries for an elegant finishing touch and serve chilled.
Notes
- Do not boil the cream mixture as it can affect texture and gelatin performance.
- Ensure gelatin is fully dissolved to avoid lumps in the final dessert.
- If you don’t have rosewater extract, you can substitute with an equivalent amount of rose syrup or rose essence but adjust sweetness accordingly.
- Sugared rose petals are edible and add a beautiful decorative element; if unavailable, fresh edible flowers or a few fresh raspberries alone also work well.
- This dessert can be prepared a day ahead and refrigerated to develop flavor and set properly.
- Use a fine sieve to remove lumps for a perfectly smooth panna cotta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
