Rose & Raspberry Panna Cotta with Pistachio Crumb

Rose & Raspberry Panna Cotta with Pistachio Crumb

Smooth, creamy panna cotta infused with the romantic scent of roses, vibrant raspberry sauce adding a burst of tangy sweetness, crunchy pistachio crumb providing the perfect contrast—all these elements come together to create a dish that's as beautiful as it is delicious.

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Course: Dessert

Cuisine: Italian

Keyword: panna cotta, pistachio crumb, raspberry sauce, rose panna cotta

Prep Time: 5

Cook Time: 20

Servings: people

Calories: 646kcal

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.

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