Description
Velvety panna cotta infused with rosewater, topped with a vibrant raspberry sauce. This elegant and dreamy dessert is perfect for any occasion.
Ingredients
Scale
- 2 cups (480ml) heavy cream
- 2 teaspoons (7g) unflavored gelatin
- 2 tablespoons (30ml) cold water
- 1/3 cup (65g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
- 1 cup (150g) fresh raspberries
- 2 tablespoons (30g) granulated sugar (for raspberry sauce)
- 1 tablespoon (15ml) lemon juice
Instructions
- Sprinkle 2 teaspoons of unflavored gelatin over 2 tablespoons of cold water in a small bowl. Let sit for 5-10 minutes until softened.
- In a saucepan, combine 2 cups of heavy cream, 1/3 cup sugar, and 1 teaspoon vanilla extract. Heat over medium-low heat until the sugar dissolves, stirring occasionally. Do not let it boil.
- Remove the cream from heat and stir in the bloomed gelatin until fully dissolved. Let cool slightly before adding 1 teaspoon of rosewater.
- Divide the mixture evenly among lightly greased ramekins or dessert glasses. Chill in the refrigerator for 4-6 hours or until set.
- In a saucepan, combine 1 cup fresh raspberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat until the raspberries break down, about 5 minutes.
- Push the raspberry mixture through a fine mesh sieve into a bowl to remove seeds. Let cool completely.
- Once the panna cotta is set, top each serving with raspberry sauce and garnish with fresh raspberries or a sprinkle of powdered sugar.
Notes
Avoid boiling the cream to prevent splitting. Measure rosewater carefully as too much can overpower the dessert. Chill thoroughly for at least 4 hours for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 ramekin or dessert glass
- Calories: 250
- Sugar: 13
- Sodium: 25
- Fat: 20
- Saturated Fat: 13
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
Keywords: panna cotta, rosewater dessert, raspberry sauce, no-bake dessert, Italian dessert