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Silky Rose Water Panna Cotta with Fresh Raspberry Coulis

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A delicate and silky panna cotta infused with subtle rose water, topped with a bright and tart fresh raspberry coulis. This elegant dessert is easy to prepare and perfect for special occasions or a simple indulgence.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/3 cup (65 grams) granulated sugar
  • 2 teaspoons (about 6 grams) unflavored gelatin powder
  • 1 1/2 teaspoons rose water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 grams) fresh raspberries
  • 2 tablespoons (15 grams) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons (45 ml) cold water (for blooming gelatin)

Instructions

  1. Bloom the gelatin: Sprinkle 2 teaspoons of gelatin powder over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it swells and becomes jelly-like.
  2. Heat the cream mixture: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1/3 cup granulated sugar. Warm over medium heat, whisking occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 175°F/80°C).
  3. Add the gelatin: Remove the cream mixture from heat. Stir in the bloomed gelatin until fully dissolved.
  4. Flavor the panna cotta: Stir in 1 1/2 teaspoons rose water and 1 teaspoon vanilla extract. Taste carefully to ensure a subtle floral note.
  5. Strain the mixture: Pour the cream through a fine mesh sieve into a large measuring cup or bowl to remove any undissolved bits or foam.
  6. Pour into molds: Divide the mixture evenly among 6 ramekins or serving glasses. Let them cool briefly at room temperature before covering with plastic wrap.
  7. Chill: Refrigerate for at least 4 hours, preferably overnight, until set but still gently jiggly.
  8. Make the raspberry coulis: Blend 1 1/2 cups fresh raspberries with 2 tablespoons powdered sugar and 1 tablespoon fresh lemon juice until smooth. Strain through a fine sieve to remove seeds.
  9. Serve: Spoon fresh raspberry coulis over each panna cotta just before serving. Garnish with whole raspberries or edible rose petals if desired.

Notes

Bloom gelatin in cold water before adding to warm cream to avoid lumps. Do not boil the cream mixture after adding gelatin. Strain the mixture for a silky smooth texture. Chill for at least 4 hours or overnight for best results. Fresh raspberry coulis is preferred over store-bought syrups for natural sweetness and tartness.

Nutrition

Keywords: panna cotta, rose water, raspberry coulis, floral dessert, creamy dessert, easy dessert, elegant dessert

Find it online: https://tempotaste.com/silky-rose-water-panna-cotta-recipe-with-fresh-raspberry-coulis-easy-guide/