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
Scale
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.
