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Raspberry Lychee Rose Water Panna Cotta Recipe

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4.3 from 41 reviews

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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Notes

  • Ensure the cream does not boil to avoid separating or curdling.
  • Gelatine must be properly dissolved and incorporated for a smooth set.
  • Rose water can easily overpower the sauce; add gradually and taste.
  • Chilling overnight produces the best texture and ease of unmolding.
  • Use fresh ingredients for garnishes to enhance presentation and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

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Find it online: https://therecipeshome.com/raspberry-lychee-rose-water-panna-cotta-recipe/