If you’re looking to delight your taste buds with something both elegant and refreshingly unique, the Raspberry Lychee Rose Water Panna Cotta Recipe is an absolute must-try. This dessert is like a gentle floral whisper paired with the sweet tartness of raspberries and the exotic allure of lychee, all wrapped up in the silky, smooth embrace of panna cotta. Whether it’s a special occasion or a simple treat to elevate your day, this recipe brings a burst of color, flavor, and sophistication to your table effortlessly.

Raspberry Lychee Rose Water Panna Cotta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Raspberry Lychee Rose Water Panna Cotta Recipe lies in its simplicity and the careful selection of ingredients that create its delicate balance. Each item plays a crucial role in flavor, texture, or presentation, making this recipe surprisingly easy yet impressive.

600ml heavy or thickened cream: Provides the creamy, luscious base that sets the silky panna cotta texture.
75g caster or superfine sugar: Adds just the right amount of sweetness without overpowering the other flavors.
3 teaspoons vanilla bean paste: Enhances the dessert with rich vanilla notes that complement the fruity toppings.
1 tablespoon water: Helps to bloom the gelatine for a smooth set.
2 teaspoons gelatine powder (Knox gelatine): The essential agent that transforms the creamy mixture into a delicate, wobbly treat.
125g raspberries (fresh or frozen): Brings vibrant color and a fresh tartness to the sauce.
1/4 cup lychee juice (from a tin): Infuses an exotic sweetness that pairs beautifully with the raspberries.
60g caster or superfine sugar (for sauce): Sweetens the fruit sauce to perfection.
1-2 teaspoons rose water (to taste): Adds a heavenly floral aroma that makes this panna cotta truly special.
Lychees, raspberries, mint, rose petals (to serve): Gorgeous garnishes that elevate both appearance and taste.

How to Make Raspberry Lychee Rose Water Panna Cotta Recipe

Step 1: Prepare the Cream Base

Start by gently heating the heavy cream over medium heat until it’s hot but not boiling—this warmth helps infuse the flavors and melt the sugar smoothly. Stir in the caster sugar and the vanilla bean paste, letting their aromas mingle through the cream. Cover the pot and allow this mixture to steep for about 30 minutes so that every spoonful bursts with vanilla sweetness.

Step 2: Bloom the Gelatine

While the cream mixture rests, prepare the gelatine by sprinkling the powder over 1 tablespoon of water in a microwave-safe bowl. Let it absorb the water for a minute or so; if it looks dry, add a drop or two more. Microwave this briefly—about 20 seconds on high—until it turns liquid. Stir carefully to dissolve any remaining granules; this ensures a smooth, even set in your panna cotta.

Step 3: Combine and Chill

Reheat your cream mixture gently, then stir in the melted gelatine until everything is fully incorporated. This step is crucial for a perfect wobble without grittiness. Pour the silky mixture into serving cups or molds and pop them into the fridge to chill for at least 3 hours, though overnight is best if you want that flawless texture.

Step 4: Make the Raspberry Lychee Rose Water Sauce

In a saucepan, combine the raspberries, lychee juice, and sugar. Allow them to simmer for about 10 minutes, until the raspberries become soft and wonderfully mushy, releasing their vibrant color. Stir in 1 to 2 teaspoons of rose water, tasting as you go to find your perfect floral balance. Blend the mixture and strain it to remove raspberry seeds, creating a velvety sauce that’s the ideal counterpart to the panna cotta.

Step 5: Unmold and Serve

If you prefer the panna cotta on a plate rather than as a cup dessert, run a knife gently around the edges and dip the base of the container into warm water for 10 seconds to loosen it. Invert onto a serving plate. Add a generous spoonful of the fragrant raspberry lychee rose water sauce, then finish with fresh lychees, juicy raspberries, mint leaves, and scattered rose petals for that extra wow factor.

How to Serve Raspberry Lychee Rose Water Panna Cotta Recipe

Garnishes

The magic of this panna cotta is not only in the creamy base but also in the beautiful, fresh garnishes. Lychees and raspberries bring bursts of juicy sweetness and color that contrast perfectly with the smooth panna cotta. Mint leaves add a refreshing pop of green and a subtle herbal note, while rose petals lend elegance and an aromatic touch — making every bite feel like a special occasion.

Side Dishes

Though this dessert stands confidently on its own, pairing it with a light, crisp cookie such as a buttery shortbread or a delicate almond biscotti can elevate the experience. These sides provide a satisfying crunch that complements the panna cotta’s creamy softness without overpowering its delicate flavors.

Creative Ways to Present

Try layering the panna cotta in clear glasses with alternating layers of your berry sauce for a striking visual effect. You can also serve it in edible flower cups or pretty teacups for an intimate gathering, making the presentation as memorable as the taste. Adding frozen edible flowers within the cream before chilling is another fantastic way to surprise your guests.

Make Ahead and Storage

Storing Leftovers

You can keep leftover panna cotta covered tightly in the refrigerator for up to 3 days. Make sure the containers are sealed well to prevent the delicate cream from absorbing other fridge aromas and to maintain its smooth texture.

Freezing

Freezing panna cotta is not recommended as it can alter the texture significantly, causing ice crystals to form and breaking down the creamy consistency that makes it so delightful. For the best experience, enjoy it fresh or within a few days refrigerated.

Reheating

Since panna cotta is a chilled dessert, it’s meant to be enjoyed cold. Reheating would defeat its characteristic silky texture and refreshing qualities, so it’s best served straight from the fridge once set.

FAQs

Can I use powdered gelatin instead of gelatine sheets?

Absolutely! This recipe uses gelatine powder to keep things straightforward, but if you prefer sheets, just remember to soak them in cold water until soft before dissolving them into the warm cream.

Is it possible to make this recipe vegan or dairy-free?

While traditional panna cotta relies on cream and gelatine, you can substitute coconut milk or almond milk and use agar-agar as a vegan setting agent, though the texture and flavor will be a bit different but still delicious.

How can I adjust the sweetness?

Feel free to adjust the sugar levels in both the panna cotta and the sauce to suit your taste. Some prefer a drier panna cotta with a sweeter sauce, while others like a balanced sweetness throughout. Taste as you go!

What if I can’t find lychee juice?

If lychee juice isn’t accessible, you can substitute with a mild fruit juice like white grape or pear, but the original floral tropical flavor is worth seeking out to do justice to this recipe.

How long does it take to set properly?

The panna cotta needs at least 3 hours in the fridge to set firmly, but leaving it overnight ensures the best texture and makes serving easier, especially if you’re unmolding it.

Final Thoughts

Making the Raspberry Lychee Rose Water Panna Cotta Recipe is a surefire way to add a touch of elegance and a burst of beautiful flavors to your dessert repertoire. It’s a personal favorite for sharing with loved ones, and I promise the delicate floral undertones combined with luscious creaminess will have everyone asking for seconds. So grab your ingredients, and treat yourself to this enchanting dessert that’s as pleasing to the eyes as it is to the palate.

Raspberry Lychee Rose Water Panna Cotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 41 reviews

Author: Emma
Total Time: 3 hours 30 minutes (including setting time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This elegant and creamy Panna Cotta recipe features a silky vanilla-infused base made with heavy cream and gelatine, paired with a fragrant rose water raspberry sauce. The dessert is chilled until set and served with fresh lychees, raspberries, mint, and delicate rose petals, making it a perfect refined treat for special occasions or a sophisticated finish to any meal.

Ingredients

Scale

For Panna Cotta:

600ml heavy or thickened cream
75g caster or superfine sugar
3 teaspoons vanilla bean paste
1 tablespoon water
2 teaspoons gelatine powder (one envelope Knox gelatine)

For Sauce:

125g raspberries (fresh or frozen)
1/4 cup lychee juice (from a tin)
60g caster or superfine sugar
1–2 teaspoons rose water (to taste)

To Serve:

Lychees
Raspberries
Mint
Rose petals

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Instructions

Make Panna Cotta Base: Heat the heavy cream over medium heat until it is hot but not boiling. This gentle heating helps to infuse the cream without curdling it.
Sweeten and Flavor: Stir in the caster sugar and vanilla bean paste into the hot cream. Cover the mixture and allow it to steep for 30 minutes so the flavors fully meld.
Prepare Gelatine: Sprinkle the gelatine powder over the tablespoon of water in a microwave-safe bowl to let it bloom. If the gelatine looks dry, add a few extra drops of water. Microwave on high for 20 seconds until the gelatine liquefies, then stir until the granules completely dissolve.
Combine Mixtures: Reheat the cream mixture until warm again, then add the dissolved gelatine mixture. Stir thoroughly to ensure the gelatine is evenly incorporated, which will help the panna cotta set smoothly.
Chill: Pour the panna cotta mixture into prepared cups or molds. Refrigerate for at least 3 hours, though overnight chilling is preferred for best texture and firmness.
Make Raspberry Sauce: In a saucepan, combine fresh or frozen raspberries, lychee juice, and sugar. Simmer gently for 10 minutes until the raspberries break down and become mushy, creating a flavorful sauce.
Add Rose Flavor and Strain: Stir in rose water to taste, then blend the sauce in a food processor to smooth it out. Strain the pureed mixture to remove raspberry seeds for a silky finish.
Unmold Panna Cotta: To serve, run a sharp knife around the edge of each panna cotta. Dip the bottom of the cup in hot water for about 10 seconds to loosen, then invert onto serving plates carefully.
Serve: Plate the panna cotta with a spoonful of the raspberry rose sauce. Garnish with fresh lychees, raspberries, mint leaves, and rose petals for a visually stunning and fragrant dessert.