I have to admit, making this Rose-Infused Panna Cotta Recipe was a magical experience. I love desserts that feel delicate yet decadent, and the floral aroma of rose adds such a sophisticated touch. Every time I make it, I’m amazed at how simple ingredients transform into an elegant dessert.

I also enjoy experimenting with toppings like fresh berries or edible petals. After a few tries, I found a method that’s silky, creamy, and perfectly rose-scented—just the way I like it. You can also enjoy similar indulgent flavors in The Best Buffalo Stuffed Shells Recipe for a savory twist.

Ingredients

Here’s what you’ll need to create this delicate dessert, with some tips for best results:

2 cups heavy cream – Full-fat cream ensures a luxuriously creamy texture.
1 cup whole milk – Balances the richness of the cream without overpowering the flavor.
1/2 cup granulated sugar – Adjust to taste; I like it slightly sweet, not overly sugary.
2 tsp pure rose water – Adds a subtle floral aroma; quality matters for best flavor.
1 tsp vanilla extract – Enhances the overall depth of flavor.
2 1/2 tsp powdered gelatin – Provides the perfect set without being rubbery.
3 tbsp cold water – To bloom the gelatin properly.
Optional toppings: fresh raspberries, strawberries, or edible rose petals – For presentation and extra flavor.

Note: Serves 4-6 people elegantly. You can also enjoy similar savory comfort in One Pan Garlic Parmesan Chicken Recipe when planning a complete meal.

Variations

I love personalizing this panna cotta to suit different preferences:

Substitute sugar with honey or maple syrup for natural sweetness.
Use almond or oat milk for a lighter, dairy-free version (note: texture may vary slightly).
Infuse the cream with a few lavender buds along with rose for a floral twist.
Add a layer of berry coulis or chocolate drizzle for added flavor contrast.

Cooking Time

Here’s the timing for making this dessert:

Prep Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes

Equipment You Need

Medium saucepan – To gently heat the cream and milk mixture.
Whisk – To combine ingredients smoothly without lumps.
Small bowl – For blooming gelatin.
Ramekins or silicone molds – For shaping the panna cotta.
Measuring spoons & cups – To ensure precise flavor balance.
Spoon or offset spatula – Helpful for unmolding if desired.

How to Make Rose-Infused Panna Cotta

Bloom the Gelatin

Sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes. I like to do this first so it dissolves evenly in the warm cream mixture.

Heat the Cream and Milk

In a medium saucepan, combine cream, milk, and sugar. Warm gently over medium heat, stirring occasionally. Do not let it boil; I always watch closely to avoid scorching.

Add Gelatin and Flavorings

Remove from heat and whisk in the bloomed gelatin until fully dissolved. Stir in rose water and vanilla extract for that delicate floral note.

Pour into Ramekins

Divide the mixture evenly into ramekins or silicone molds. Let them cool slightly at room temperature before covering.

Chill Until Set

Refrigerate for at least 4 hours, or until the panna cotta is fully set. I usually chill overnight for the best texture and flavor.

Additional Tips for Making This Recipe Better

From my experience, these tips make a huge difference:

I always bloom the gelatin first; skipping this step can cause clumps.
Use high-quality rose water; artificial flavors can taste overpowering.
Stir gently after adding gelatin to avoid bubbles on the surface.
Let it chill long enough; rushed panna cotta can be too soft.
Garnish just before serving to keep it visually stunning.

How to Serve Rose-Infused Panna Cotta

I love serving this dessert chilled straight from the fridge. For a visually appealing presentation, I garnish with fresh raspberries, a drizzle of berry coulis, or edible rose petals. You can unmold onto a plate or serve directly in ramekins. It pairs beautifully with a light dessert wine or sparkling tea for a luxurious treat.

Nutritional Information

Here’s a rough estimate per serving:

Calories: ~320 kcal – Rich and creamy, perfect for a small indulgence.
Protein: 4g – Mostly from the milk and cream.
Carbohydrates: 14g – Comes from sugar; can be reduced with alternatives.
Fat: 30g – Provides the silky, smooth mouthfeel that makes panna cotta so indulgent.

Make Ahead and Storage

Storing: Panna cotta can be covered and stored in the fridge for up to 3 days.

Freezing: Freezing is not recommended; the texture may become grainy.

Reheating: This dessert is served cold, so no reheating is needed. Just let it sit at room temperature for a few minutes if it’s too firm from the fridge.

Why You’ll Love This Recipe

Here’s why I adore making and sharing this dessert:

Simple yet elegant – Minimal ingredients create a stunning result.
Silky texture – Creamy and smooth, melts in your mouth.
Lightly floral – Rose water adds sophistication without being overpowering.
Versatile toppings – Fresh berries, coulis, or petals let you get creative.
Perfect for special occasions – Ideal for impressing guests with minimal effort.

Ash Tyrrell