I love the Rose and Raspberry Panna Cotta, Raspberries are my absolute favourite berry. When I eat fresh raspberries it is as much about the scent for me as it is the flavour. I find that there is a distinct rose like scent that permeates from raspberries that I absolutely adore! So next time you pop a fresh raspberry in your mouth see if you can notice the subtle rose scent too.
I love making this dessert, its always a show stopper! Not only is it beautiful to look at, it also has the perfect balance of flavours. The creamy panna cotta has the aromatic notes of rose, the raspberry sauce is sweet yet tart, and then you have the delicious buttery and nutty crunch from the pistachio crumb, absolute heaven.
It’s great for entertaining because you can actually make all three elements ahead of time (I usually make them the day before). This means all you have to do on the night is simply plate them together freeing you up to have fun with your friends and family instead of being stuck in the kitchen.
Ingredients you need for Rose and Raspberry Panna Cotta
Making three elements might seem daunting however they are all very quick and easy to make and you you only need a few ingredients for each.
Ingredients:
Panna Cotta:
- gelatine Powder
- water
- cream
- caster sugar
- rose water
- vanilla extract
Raspberry Sauce:
- fresh raspberries (or frozen)
- caster sugar
- lime juice (or lemon)
Pistachio Crumb:
- shelled pistachios
- flour
- brown sugar
- butter
- salt
Garnish
- dried rose petals
- fresh raspberries
Pro tips for making Panna Cotta
- The cheeky Italians say that a well-made panna cotta should have a consistency similar to a woman’s breast. This analogy captures the delicate balance panna cotta must achieve: it should be firm enough to hold its shape when unmoulded, yet soft and jiggly, offering minimal resistance when cut or bitten into (to achieve this make sure not to add too much gelatin).
- Unmoulding panna cotta can be tricky, I usually dip the mould in hot water for a couple of seconds, then run a flat bladed knife around the side of the panna cotta mould. This makes it much easier to release the panna cotta from the mould. Of course if you can’t be bothered with any of that you can simply set the panna cotta in a serving glass instead of a mould.
Make it vegetarian
This Rose Panna Cotta recipe uses gelatin ( a meat product) to set it and is therefore not suitable for vegetarians. If you would like to make this recipe vegetarian friendly simply swap the gelatin for Agar Agar. You wont need as much to set the panna cotta, 4 grams (a little less than a teaspoon) should create the same firmness in the panna cotta.
Final thoughts
I love making this dessert for special occasions! It’s so easy to prepare yet manages to be elegant and sophisticated, perfect for entertaining . So, next time you’re looking to add a touch of elegance to your menu, give this panna cotta a try. Bon appetito!
Rose & Raspberry Panna Cotta with Pistachio Crumb
Equipment
- 2 Saucepan
- panna cotta moulds
- 1 Food Processor
- 1 Baking tray
Ingredients
For the Panna Cotta:
- 12 grams gelatin powder (3 teaspoons)
- ¼ cup boiled water
- 500 mls cream
- 1/3 cup caster sugar
- 3 teaspoons rose water
- 1 teaspoon vanilla extract
For the Raspberry Sauce:
- 1½ cup fresh raspberries or frozen
- ¼ cup caster sugar
- 1 tbsp lime juice or lemon
Pistachio Crumb
- 1/2 cup shelled pistachios
- ⅓ cup flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter softened
- 1/4 teaspoon salt
Garnish
- 12 fresh raspberries
- ¼ cup dried rose petals
Instructions
Making the Panna Cotta:
- In a small bowl, sprinkle the gelatin over the just boiled water and let it bloom for about 5 minutes.
- In a saucepan, combine the cream, sugar, rose water and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
- Turn the heat off then add the bloomed gelatin and stir until completely dissolved.
- Pour the mixture into serving glasses or moulds. Allow to cool to room temperature before refrigerating for at least 4 hours, or up to over night.
Preparing the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lime juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 10 minutes.
- Remove from the heat and let the sauce cool completely.
Creating the Pistachio Crumb
- Preheat your oven to (180℃)
- In a food processor, pulse the pistachios, flour, sugar, butter and salt until they resemble a fine crumb.
- Spread the mixture on a baking sheet lined with baking paper.
- Bake for about 10 minutes, or until the crumb is golden and fragrant. Let it cool completely.
Assembling the panna cotta
- Spoon a layer of raspberry sauce over each the base of each plate.
- Top with unmoulded panna cotta.
- Sprinkle the pistachio crumb generously on top.
- Garnish with fresh raspberries and a few dried rose petals.