Rosewater Panna Cotta

Rosewater Panna Cotta 2

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This classic panna cotta recipe has a sweet little floral twist and is topped with sugared rose petals and raspberries. It’s simply the tastiest and prettiest looking dessert to add to your New Year’s celebrations. The best part? It’s made with only 4 ingredients and can be prepared well in advance.


Units Scale
  • 500 ml of heavy cream
  • 3 teaspoons unflavoured gelatine
  • 1 cup icing sugar
  • 1 teaspoon rosewater extract
  • Sugared rose petals and raspberries (follow sugared fruit recipe)


  1. Lightly grease 6 molds or ramekins with cooking spray. Use a paper towel to wipe out any extra oil. Set aside.
  2. In a large saucepan add cream. Sprinkle gelatine powder on top and let sit for approx. 5 minutes, letting the gelatine absorb into the cream (do not stir).
  3. With the burner on low heat, whisk the gelatine into the cream to dissolve the gelatine completely. Add the sugar and turn the heat up to medium heat and bring to a simmer (do not boil).
  4. Once the liquid is simmering remove the pan from the heat and add the rosewater extract. If your liquid has any lumps from undissolved gelatine then strain through a fine sieve.
  5. Pour the liquid equally into prepared molds and refrigerate to set for approx. 4 hours or overnight. I find it easiest to use a measuring cup to pour the liquid.
  6. When ready to serve, turn the molds over onto a serving plate, if the panna cotta does not release dip the mold in warm water right up to the rim. This should release the panna cotta.
  7. Top with sugared fruit and rose petals.


Please note that rose petals are not to be eaten unless they are bought as edible flowers from a specialty shop with zero pesticides.

Store Panna cotta in the refrigerator covered in plastic for up to 5 days. 


Keywords: Panna Cotta, Rosewater, Dessert

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