If you’re searching for a dessert that feels like a delicate embrace of floral and fruity elegance, this Rose Water Raspberry Panna Cotta with Lychee and Rose Petal Garnishes Recipe is exactly what you need. Imagine silky smooth panna cotta infused with fragrant rose water, topped with a vibrant raspberry sauce, juicy lychees, and fragrant rose petals that transform a simple dessert into a feast for the senses. It’s a show-stopper that’s surprisingly easy to make and guaranteed to impress anyone lucky enough to take a bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role—whether it’s building the creamy texture, layering the floral notes, or creating that stunning color contrast on your plate. Let’s walk through the essentials that bring this dessert to life.
- 600ml heavy or thickened cream: The rich and velvety base that sets the creamy canvas for this panna cotta.
- 75g caster or superfine sugar: Adds just the right touch of sweetness without overpowering the delicate flavors.
- 3 teaspoons vanilla bean paste: Infuses a warm aroma and depth to balance the floral and fruity notes.
- 1 tablespoon water: Helps bloom the gelatine for a perfect silky texture.
- 2 teaspoons gelatine powder: The magic ingredient that turns cream into that luscious, soft-set dessert.
- 125g raspberries (fresh or frozen): Their natural tartness creates a vibrant, luscious sauce.
- 1/4 cup lychee juice: Adds subtle sweetness and ties the sauce to the fresh lychee garnish.
- 60g caster or superfine sugar: Balances the tartness in the raspberry sauce for a harmonious flavor.
- 1-2 teaspoons rose water: That enchanting floral note that elevates the entire dish to something truly special.
- Lychees, raspberries, mint, rose petals: Gorgeous garnishes that add freshness, color, and a touch of elegance.
How to Make Rose Water Raspberry Panna Cotta with Lychee and Rose Petal Garnishes Recipe
Step 1: Prepare the Cream Base
Start by gently heating your heavy cream over medium heat until it’s hot but not boiling—this gives the cream a soft warmth to better absorb the sugar and vanilla flavors. Stir in the sugar and vanilla bean paste, then cover and let the delicious scent steep for about 30 minutes. This simple step infuses your panna cotta with that comforting vanilla essence, setting a rich foundation for the dessert.
Step 2: Bloom the Gelatine
While your cream bathes in vanilla, it’s time to work on the gelatine. Sprinkle the gelatine powder over a tablespoon of water and give it a moment to swell. If it looks dry, add a few extra drops of water. Then microwave it for about 20 seconds until fully dissolved. This ensures the gelatine integrates smoothly into the cream mix for a perfectly silky finish.
Step 3: Combine Gelatine with Cream
Bring your cream mixture back to heat—warm it gently again—and stir in the dissolved gelatine mixture. Mixing them well now guarantees your panna cotta will be set just right: firm enough to hold its shape but still luxuriously tender on the tongue.
Step 4: Chill the Panna Cotta
Pour your softly perfumed cream mixture into prepared serving cups or ramekins. Refrigerate these beauties for at least 3 hours, though overnight chilling is ideal. This wait is worth it because it’s when the panna cotta truly takes shape and chills into a silky, melt-in-your-mouth dream.
Step 5: Craft the Raspberry Rose Sauce
Next, in a saucepan, combine the raspberries, lychee juice, and sugar. Simmer gently for about 10 minutes until the raspberries have softened into a beautiful, chunky sauce. Add the rose water—start with a teaspoon and add more as you prefer to make that floral note sing. Blend everything, then strain out the seeds for a velvety texture that perfectly complements the panna cotta.
Step 6: Unmold and Serve
To turn those chilled cups out beautifully, run a sharp knife around the edges, dip the cups into hot water for 10 seconds to loosen, then place a plate on top and gently invert. Now, crown each panna cotta with a spoonful of the raspberry-rose sauce, fresh lychees, raspberries, and scatter rose petals and mint leaves for a stunning final touch.
How to Serve Rose Water Raspberry Panna Cotta with Lychee and Rose Petal Garnishes Recipe
Garnishes
The garnishes are not just pretty faces—they contribute to the flavor and tactile experience. Juicy lychees offer a refreshing bite that contrasts the creamy panna cotta, while fragrant rose petals add floral highlights that make each spoonful feel like an elegant occasion. Mint leaves bring a pop of green and a fresh aroma that balances the sweetness and floral tones perfectly.
Side Dishes
Pair this panna cotta with light, crisp accompaniments like a fresh arugula salad drizzled with lemon vinaigrette or thin almond biscotti for crunch. These sides keep the palate refreshed and don’t compete with the delicate flavors, making sure the rose water raspberry panna cotta stays the star of the show.
Creative Ways to Present
Feel free to play with glassware like elegant stemmed glasses or delicate porcelain cups that highlight the panna cotta’s creamy color through their transparency. Adding a few edible gold flakes or dusting powdered sugar onto your rose petals elevates the presentation, turning this dessert into a picture-perfect centerpiece for any gathering. A drizzle of sauce artistically pooled around the panna cotta adds an extra splash of color and decadence.
Make Ahead and Storage
Storing Leftovers
Rose Water Raspberry Panna Cotta with Lychee and Rose Petal Garnishes Recipe keeps wonderfully in the fridge for up to 3 days. Store it covered tightly with plastic wrap or in an airtight container to preserve its delicate flavors and creamy texture. Add the fresh garnishes just before serving for the best appearance and taste.
Freezing
While panna cotta is best enjoyed fresh, you can freeze portions ahead. Place them in airtight containers and freeze for up to one month. Thaw slowly in the refrigerator overnight before serving. Just know the texture might soften slightly, so this method suits busy days when convenience wins over perfection.
Reheating
Reheating isn’t generally recommended for panna cotta, as it’s designed to be served chilled and the heat can affect its delicate texture. If you want to warm it slightly, let it sit at room temperature for 10-15 minutes, but avoid microwaving or heating directly.
FAQs
Can I use powdered gelatin sheets instead of gelatine powder?
Yes, you can substitute powdered gelatin with gelatin sheets. Typically, one envelope of powdered gelatin equals about 4 gelatin sheets. Make sure to soak the sheets in cold water until soft before adding them to your warm cream mixture.
Is it necessary to use rose water in this recipe?
Rose water is key to the unique floral profile of this panna cotta, but if you don’t have any on hand, you can substitute with orange blossom water for a different but still lovely floral twist.
Can I make this dessert vegan?
Traditional panna cotta relies on cream and gelatin, but you can experiment with coconut cream and agar-agar as vegan alternatives. Just note the texture and taste may differ slightly from the classic version.
How long does the raspberry sauce keep?
The raspberry rose sauce can be stored in an airtight container in the fridge for up to 3 days. It’s best to prepare it fresh to retain vibrant flavors, but refrigeration works well for convenience.
Why is my panna cotta grainy?
Graininess may occur if the cream mixture gets too hot or the gelatin isn’t fully dissolved. Be sure to heat gently and stir the gelatin thoroughly to avoid any lumps and achieve a smooth panna cotta.
Final Thoughts
Creating this Rose Water Raspberry Panna Cotta with Lychee and Rose Petal Garnishes Recipe is like crafting a little edible bouquet of flavors and textures. It’s a dessert that feels luxurious yet remains approachable, perfect for celebrations or special quiet evenings. I encourage you to give this recipe a go—your taste buds will thank you, and your guests might just beg for the recipe too!
Print
Rose Water Raspberry Panna Cotta with Lychee and Rose Petal Garnishes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicate and creamy Italian dessert, this Panna Cotta recipe features velvety cream infused with vanilla and set with gelatine, served alongside a fragrant raspberry and rose water sauce. Garnished with fresh lychees, raspberries, mint, and edible rose petals, it makes a refreshing and elegant treat perfect for any occasion.
Ingredients
For Panna Cotta:
- 600ml heavy or thickened cream
- 75g caster or superfine sugar
- 3 teaspoons vanilla bean paste
- 1 tablespoon water
- 2 teaspoons gelatine powder (one envelope Knox gelatine)
For Sauce:
- 125g raspberries (fresh or frozen)
- 1/4 cup lychee juice (from a tin)
- 60g caster or superfine sugar
- 1–2 teaspoons rose water (to taste)
To Serve:
- Lychees
- Raspberries
- Mint leaves
- Rose petals
Instructions
- Make Panna Cotta: Heat the cream over medium heat until it is hot but not boiling, ensuring it doesn’t scorch or bubble to preserve smoothness.
- Add Sugar and Vanilla: Stir in the caster sugar and vanilla bean paste thoroughly. Cover the mixture and let it steep for 30 minutes to allow flavors to meld.
- Prepare Gelatine: In a microwave-safe bowl, sprinkle the gelatine powder over the water. Let it absorb and swell for a few minutes, adding a few extra drops of water if needed. Microwave on high for 20 seconds until the gelatine liquid is clear. Stir well to fully dissolve any granules.
- Combine Gelatine and Cream: Reheat the cream mixture gently, then add the dissolved gelatine mixture. Stir meticulously to ensure even distribution of gelatine and prevent lumps.
- Set Panna Cotta: Pour the combined mixture evenly into prepared cups or molds. Refrigerate for at least 3 hours, preferably overnight, to fully set and achieve a silky texture.
- Make the Sauce: In a saucepan, combine the raspberries, lychee juice, and sugar. Simmer gently for about 10 minutes until the raspberries break down and the mixture becomes soft and mushy.
- Finish the Sauce: Remove from heat and stir in rose water to taste. Blend the mixture in a food processor until smooth and strain through a fine sieve to remove seeds, creating a smooth sauce.
- Unmold Panna Cotta: To serve, carefully run a sharp knife around the edge of each panna cotta. Dip the mold briefly into a bowl of hot water for about 10 seconds to loosen the dessert, then invert onto a serving plate.
- Serve: Plate the panna cotta with a tablespoon of the raspberry-rose sauce, fresh lychees, raspberries, mint leaves, and edible rose petals for a beautiful and aromatic presentation.
Notes
- Ensure the cream is hot but not boiling to avoid curdling and preserve a smooth texture.
- Steeping the cream with sugar and vanilla enhances the depth of flavor.
- Dissolving gelatine properly is crucial for a silky, set panna cotta without lumps.
- Refrigerating overnight yields the best texture.
- The raspberry and rose sauce can be adjusted in sweetness and rose water intensity according to taste.
- For easier unmolding, lightly oil the cups before pouring the mixture if desired.
- This dessert can be prepared a day ahead, making it ideal for entertaining.
