Classic Panna Cotta with Rosewater raspberries

Panna cotta with rosewater raspberries, a chilled dessert classic from Italy, is so easy to make and can be prepared in advance. You can either serve it in glasses or for a more traditional way prepare it in moulds and turn it upside down. It looks and tastes fantastic with a sauce of raspberries, strawberries, or sweet cherries. I made the panna cotta completely without normal sugar and used grape sugar instead so I won’t have problems with my Fructose Malabsorbation.

For the raspberry sauce I used fresh and sweet raspberries from the market. The secret ingredient to the raspberry sauce is rosewater. It will WOW your guests and make them wanna have the recipe! So for your next dinner party or when you have your inlaws over, fill the air with the yummy aroma of vanilla and raspberry-rose water and serve this wonderful dessert classic!

rosewater raspberry panna cotta
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Panna Cotta with rosewater raspberry sauce

This 90ies classic Panna Cotta with wonderful rosewater-raspberry sauce it’s pure heaven and your guests will ask you for the recipe! 

Servings: 4 people
Ingredients
Panna Cotta
  • 400 ml cream
  • 100 gram yoghurt
  • 1 pod vanilla
  • 50 gram grape sugar
  • 5 sheets gelatine
Raspberry Sauce
  • 300 gram fresh raspberries
  • 1 tbsp rose water
  • 1 tbsp rice syrup (depending on how sweet you like it)
  • 1-2 tsp cornstarch
  • 50 gram roasted pistachios
  • 1 twig mint for decoration
Instructions
  1. Leave gelatine in a bowl with cold water to soak. Cut vanilla pod lenghtwise and scratch the pulp out of the vanilla pod. In a small pod bring cream, grape sugar, vanilla pulp and pod to a boil. Let it simmer for about 5 minutes. Take the heat off and let it cool down.

  2. Remove the vanilla pod, squeeze the gelatine and add it to the cream. Now add the yoghurt and mix gently together. 

  3. Rinse your moulds with cold water before you pour the panna cotta into them. Cover them with cling film and put into your fridge for about 5 hours or over night. 

  4. For the raspberry sauce, wash raspberries and heat them up with rosewater in a small pot. Keep stirring and let them become soft. Mix the cornstarch with 3-4 tbsp cold water dn add to the raspberries. Bring to a boil and take the heat off. Let it cool down and afterwards press the fruit puree through a sieve in order to remove the seeds. Put aside to cool down. 

  5. Prepare plates for serving. First add the raspberry sauce. To get the panna cotta easily out of the mould plunge them in hot water for 30 seconds. Loosen carefully by running a knife round the edge and turn out the panna cotta onto plates. Sprinkle with pistachios and add a little leaf of mint.

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