Rosewater Raspberry Panna Cotta Recipe Easy & Dreamy Dessert

Picture this: velvety panna cotta infused with the delicate floral notes of rosewater, topped with a vibrant raspberry sauce that’s both sweet and tangy. This Rosewater Raspberry Panna Cotta recipe is the perfect dessert to impress your guests or indulge yourself after a leisurely lunch. It’s elegant, easy to prepare, and absolutely dreamy. Trust me—once you master this recipe, you’ll want to make it again and again!

This dessert holds a special place in my heart for its simplicity and sophistication. Whether you’re hosting a spring garden party or just craving something light and refreshing, this panna cotta fits the bill beautifully. Let’s dive into what makes this recipe a must-try!

The Story Behind Rosewater Raspberry Panna Cotta

Panna cotta, which means “cooked cream” in Italian, is a classic dessert that originated in the northern regions of Italy. Traditionally made with cream, sugar, and gelatin, it’s a no-bake dessert that has stood the test of time. Adding rosewater and raspberries to the mix brings a modern twist to this beloved dish.

I first discovered this version of panna cotta while experimenting with flavors for a friend’s bridal shower. Rosewater adds an ethereal floral aroma, elevating the dish from simple to extraordinary. The raspberries, on the other hand, bring a bright freshness that cuts through the richness of the cream.

This recipe is perfect for spring and summer when raspberries are in season, though you can enjoy it year-round by using frozen berries. It’s also a great way to introduce guests to rosewater—a flavor that’s often underutilized but can transform any dish into something magical.

Ingredients You’ll Need

Let’s talk ingredients! Each element of this Rosewater Raspberry Panna Cotta plays a key role in creating the perfect balance of flavors and textures. Here’s what you’ll need:

• Heavy cream: Choose a high-quality heavy cream for the best texture. Avoid ultra-pasteurized as it can affect the flavor.
• Gelatin: Unflavored gelatin is a must for setting the panna cotta. If you’re vegetarian, you can substitute agar-agar, though the texture will vary slightly.
• Granulated sugar: Regular white sugar works perfectly here to provide sweetness without overpowering the other flavors.
• Rosewater: Quality matters! Look for culinary-grade rosewater at specialty stores. A little goes a long way, so measure carefully.
• Fresh raspberries: Use plump, ripe raspberries for the sauce. Frozen raspberries are a good alternative if fresh ones aren’t available.
• Lemon juice: This adds a touch of tartness to balance the sweetness in the raspberry sauce.
• Vanilla extract: Just a splash enhances the creaminess of the panna cotta.

If you’re out of rosewater or prefer a different flavor profile, you can substitute orange blossom water or even almond extract. As for the raspberries, feel free to swap them with strawberries, blackberries, or a mix of your favorite berries.

Equipment Needed

You don’t need fancy tools to make this dreamy dessert, but a few essentials will help:

• Small saucepan: For heating the cream and dissolving the sugar.
• Whisk: To ensure the gelatin dissolves smoothly and evenly.
• Fine mesh sieve: For straining the raspberry sauce to remove seeds.
• Ramekins or dessert glasses: These are perfect for serving panna cotta. You can use small bowls or jars if you don’t have ramekins.
• Mixing bowl: For combining ingredients.

If you’re using ramekins and want to unmold the panna cotta for serving, make sure to lightly grease them with a neutral oil. For dessert glasses, there’s no need to grease—just serve as is!

How to Prepare Rosewater Raspberry Panna Cotta

Ready to whip up this stunning dessert? Follow these easy steps:

1. Bloom the gelatin: Sprinkle 2 teaspoons (7g) of unflavored gelatin over 2 tablespoons (30ml) of cold water in a small bowl. Let sit for 5-10 minutes until softened.
2. Heat the cream: In a saucepan, combine 2 cups (480ml) of heavy cream, 1/3 cup (65g) sugar, and 1 teaspoon of vanilla extract. Heat over medium-low heat until the sugar dissolves, stirring occasionally. Don’t let it boil!
3. Add the gelatin: Remove the cream from heat and stir in the bloomed gelatin until fully dissolved. Let cool slightly before adding 1 teaspoon of rosewater.
4. Pour into ramekins: Divide the mixture evenly among lightly greased ramekins or dessert glasses. Chill in the refrigerator for 4-6 hours or until set.
5. Prepare the raspberry sauce: In a saucepan, combine 1 cup (150g) fresh raspberries, 2 tablespoons (30g) sugar, and 1 tablespoon (15ml) lemon juice. Cook over medium heat until the raspberries break down, about 5 minutes.
6. Strain the sauce: Push the raspberry mixture through a fine mesh sieve into a bowl to remove seeds. Let cool completely.
7. Assemble: Once the panna cotta is set, top each serving with raspberry sauce and garnish with fresh raspberries or a sprinkle of powdered sugar.

Pro tip: If you’re unmolding the panna cotta, dip the ramekins briefly into warm water before flipping onto a plate. Be gentle—it’s delicate!

Cooking Tips & Techniques

Making panna cotta is fairly straightforward, but here are some tips for foolproof results:

• Avoid boiling the cream: Keep the heat low to prevent scorching or splitting.
• Measure rosewater carefully: Too much can overpower the dessert, so stick to the recommended amount.
• Chill thoroughly: Panna cotta needs plenty of time to set, so plan ahead and refrigerate for at least 4 hours.
• Use fresh raspberries: They make a big difference in the flavor of the sauce. If using frozen, thaw and drain before cooking.
• Strain the sauce: Removing seeds ensures a silky-smooth texture that pairs perfectly with the creamy panna cotta.

And remember, if you’re new to working with gelatin, don’t rush the blooming process. Let it fully soften for the best results.

Variations & Adaptations

This recipe is versatile! Here are some variations to suit your tastes:

• Dairy-free: Replace heavy cream with coconut cream or almond milk. Use agar-agar as a gelatin substitute.
• Seasonal fruit: Swap raspberries for strawberries, peaches, or even a tropical mango sauce.
• Alcohol-infused: Add a splash of Chambord or Grand Marnier to the raspberry sauce for a grown-up twist.

Personally, I’ve tried this with a mix of berries and a hint of orange zest in the cream—pure bliss! Don’t be afraid to experiment and make it your own.

Serving & Storage Suggestions

Serve this Rosewater Raspberry Panna Cotta chilled for the best flavor and texture. Here are some presentation and storage tips:

• Temperature: Serve straight from the fridge for maximum creaminess.
• Presentation: Garnish with fresh raspberries, edible flowers, or a sprig of mint for a pop of color.
• Storage: Cover and refrigerate leftovers for up to 3 days. Avoid freezing as the texture will change.
• Reheating: Well, reheating isn’t really an option here—but luckily, it’s just as delicious cold!

Over time, the flavors of the panna cotta and sauce meld together beautifully, making it even more irresistible.

Nutritional Information & Benefits

Here’s a quick look at what you’re enjoying:

• Calories: Approximately 250 per serving.
• Protein: A small boost from the cream and gelatin.
• Health perks: Raspberries are packed with antioxidants and vitamin C, while rosewater is known for its calming properties.
• Dietary notes: Gluten-free and customizable for dairy-free diets.

This dessert is indulgent yet light, making it a perfect treat without feeling overly heavy.

Conclusion

If you’re looking for a dessert that’s both elegant and easy, this Rosewater Raspberry Panna Cotta is the one to try. Its delicate flavors and stunning presentation make it perfect for special occasions or a simple lunch treat.

I love this recipe because it feels like a little luxury, yet it’s surprisingly simple to prepare. Give it a go, and let your creativity shine with toppings and variations. Don’t forget to share your creations in the comments below—I’d love to see how you make it yours!

So, what are you waiting for? Grab your ingredients and let’s make magic in the kitchen. Happy cooking!

FAQs

Can I make panna cotta ahead of time?

Absolutely! Panna cotta can be made a day or two in advance and stored in the fridge until ready to serve.

What can I substitute for rosewater?

Try orange blossom water, almond extract, or even vanilla for a different flavor profile.

Can I use frozen raspberries?

Yes, frozen raspberries work well. Just thaw and drain them before making the sauce.

What if my panna cotta doesn’t set?

Check your gelatin measurements—too little gelatin can prevent it from setting. Also, make sure the gelatin fully dissolves in the cream mixture.

How do I unmold panna cotta without breaking it?

Dip the ramekin in warm water for a few seconds, then gently run a knife around the edges and invert onto a plate.

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