Panna cotta's name literally means "cooked cream" in Italian. Typically it is unmoulded onto a plate and served with fruit sauce or caramel syrup and garnished. It's also served cold and should be exceptionally creamy and melt in the mouth.

Can you make Panna Cotta dairy free?

Yes, you can make panna cotta dairy free . But be warned; the issue lies in the fat as a lot of dairy free milks are not high in fat! You can substitute with coconut milk, soy milk, almond milk or really any creamy liquid to make panna cotta. The less fat in the milk the softer the panna cotta will be. For example, a panna cotta made with all soy milk will set very soft and won't hold a strong mould. It may be best to make the panna cotta in ramekins or pretty glasses instead.

How do I release my Panna Cotta from the molds?

If your panna cotta does not release from the mould dip the mould in warm water right up to the rim. This should release the panna cotta without any issues.

Rosewater Panna Cotta

Name: Rosewater Panna Cotta
Prep time: 5 h
Total time: 5 h
Cuisine: Italian
Ingredients: 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)

Rosewater Panna Cotta

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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.

Author: Alie Romano
Prep Time: 5 hours
Total Time: 5 hours
Yield: 4-6 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Gluten Free

Ingredients

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)

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Instructions

Lightly grease 6 molds or ramekins with cooking spray. Use a paper towel to wipe out any extra oil. Set aside.
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).
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).
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.
Pour the liquid equally into prepared moulds and refrigerate to set for approx. 4 hours or overnight. I find it easiest to use a measuring cup to pour the liquid.
When ready to serve, turn the moulds over onto a serving plate, if the panna cotta does not release dip the mould in warm water right up to the rim. This should release the panna cotta.
Top with sugared fruit and rose petals.

Notes

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.

Nutrition

Serving Size: 1 of 6
Calories: 376
Sugar: 19.7g
Sodium: 36mg
Fat: 31.3g
Saturated Fat: 19.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 22.3g
Fiber: 0
Protein: 3.4g
Cholesterol: 116mg

Find it online: https://bakingforfriends.com/rosewater-panna-cotta/