If you’re looking for a dessert that feels as elegant as it tastes, this Rose Water Raspberry Lychee Panna Cotta Recipe is an absolute delight. Silky smooth panna cotta infused with the subtle aroma of vanilla and rose water pairs beautifully with a vibrant, fruity sauce bursting with raspberries and lychee juice. Every spoonful creates a delightful balance of floral, sweet, and tangy flavors, making it perfect for impressing guests or indulging yourself on a special occasion. Trust me, once you try this enchanting panna cotta, it will become a cherished favorite in your dessert repertoire.
Ingredients You’ll Need
To create this exquisite Rose Water Raspberry Lychee Panna Cotta Recipe, you’ll need a handful of simple, high-quality ingredients. Each one plays an essential role: the cream brings richness, the gelatine ensures that perfect creamy set, and the fresh raspberries and lychee juice infuse it with irresistible fruity flavors and a vibrant color.
- 600ml heavy or thickened cream: The base of the panna cotta, providing that dreamy, velvety texture.
- 75g caster or superfine sugar: Adds the perfect touch of sweetness without graininess.
- 3 teaspoons vanilla bean paste: Elevates the cream with warm, fragrant notes.
- 1 tablespoon water: Used to bloom the gelatine for smooth incorporation.
- 2 teaspoons gelatine powder (one envelope Knox gelatine): Gives the panna cotta its luscious, yet delicate set.
- 125g raspberries (fresh or frozen): Makes the sauce fruity and full of bright color.
- 1/4 cup lychee juice (from a tin): Adds a subtle exotic sweetness and a hint of floral character.
- 60g caster or superfine sugar (for sauce): Balances the tartness of the raspberries beautifully.
- 1-2 teaspoons rose water (to taste): The secret ingredient that gives the sauce a heavenly floral aroma.
- Lychees, raspberries, mint, rose petals (to serve): Gorgeous garnishes that enhance flavor, texture, and presentation.
How to Make Rose Water Raspberry Lychee Panna Cotta Recipe
Step 1: Prepare the Cream Base
Gently heat the heavy cream on medium heat until it’s hot but not bubbling, then stir in the sugar and vanilla bean paste. Cover the pot and let it steep for 30 minutes so those fragrant vanilla notes fully infuse the cream — this step is absolutely key for a deeply flavorful panna cotta.
Step 2: Bloom the Gelatine
While the cream steeping is happening, sprinkle the gelatine powder over the tablespoon of water in a microwave-safe bowl. Let it soak up the water for a few minutes until it swells. Pop it in the microwave for about 20 seconds on high, then stir until the gelatine granules melt completely. If it seems too dry, add a few drops of water to help dissolve everything smoothly.
Step 3: Combine Cream and Gelatine
Reheat the cream mixture just until warm, then slowly whisk in the dissolved gelatine. The warmth of the cream helps the gelatine integrate seamlessly, ensuring a smooth, creamy texture once chilled.
Step 4: Chill the Panna Cotta
Pour the panna cotta mixture into your chosen serving cups or molds. Refrigerate for at least three hours, but preferably overnight, so the panna cotta sets beautifully with that perfect wobble and creamy consistency.
Step 5: Make the Raspberry Lychee Sauce
In a small saucepan, combine raspberries, lychee juice, and sugar. Let it simmer gently for about 10 minutes until the raspberries soften and release their juices. Stir in rose water to your taste — start with one teaspoon and adjust for your preferred floral intensity. Once cooled slightly, blend the sauce in a food processor and strain it through a fine sieve to remove seeds for a silky finish.
Step 6: Unmold and Serve
For an elegant presentation, run a sharp knife around the panna cotta’s edges and briefly dip the mold in hot water for about 10 seconds. Invert onto serving plates, add a generous spoonful of the rose water raspberry sauce, and garnish with fresh lychees, raspberries, sprigs of mint, and delicate rose petals to complete your stunning dessert.
How to Serve Rose Water Raspberry Lychee Panna Cotta Recipe
Garnishes
The magic really happens with fresh and beautiful garnishes. Plump lychees add juicy bursts that pair perfectly with the floral cream. Fresh raspberries lend that tart contrast, while vibrant green mint leaves add a refreshing bite and lovely color. Finally, edible rose petals bring a touch of romance and elevate the dessert visually and sensorially.
Side Dishes
Complement this elegant panna cotta with light, refreshing sides. Think crisp fruit salads, perhaps a tropical mango salsa or even chilled cucumber mint salad to keep the palate bright. A subtle cup of jasmine tea makes the perfect warm pairing to contrast the creamy coolness.
Creative Ways to Present
Serve the panna cotta in clear glass jars to showcase the layers of cream and vibrant sauce. You could also pour the sauce in decorative swirls on the plate before unmolding. For an intimate dinner party, mini panna cotta servings in individual shot glasses make adorable, elegant bites that are sure to impress.
Make Ahead and Storage
Storing Leftovers
This panna cotta keeps well in the fridge for up to three days if covered tightly with plastic wrap or lids. You’ll find that the flavors actually deepen over time, but it’s best enjoyed within a couple of days for the freshest texture.
Freezing
Freezing panna cotta is not recommended because the delicate texture tends to become grainy and lose its smoothness once thawed. The best experience is when enjoyed fresh from the fridge.
Reheating
Since panna cotta is a chilled dessert, reheating is unnecessary. Just enjoy it cold straight from the fridge for that silky mouthfeel and refreshing finish.
FAQs
Can I substitute gelatine with agar agar?
Yes, agar agar can be used as a vegetarian alternative, but you’ll need to adjust the amount and cooking method since agar sets differently. Typically, about 1 teaspoon of agar powder replaces 2 teaspoons of gelatine, but be sure to dissolve it fully in boiling liquid.
Can I make this panna cotta vegan?
Traditional panna cotta is dairy-based, but you can experiment with coconut cream and agar agar to create a vegan-friendly version. Keep in mind the flavor and texture will differ slightly from the original.
How strong should the rose water flavor be?
Rose water can be quite potent, so start with one teaspoon for the raspberry lychee sauce and adjust to your taste. The goal is to have a delicate floral hint without overpowering the fruit flavors.
What’s the best way to bloom gelatine?
Sprinkle gelatine over cold water and let it sit for a few minutes until it swells. Then gently heat in the microwave or over a double boiler until fully dissolved before adding it to the warm cream mixture.
Can I replace raspberries with another berry?
Absolutely! Blackberries or strawberries work well in the sauce and offer slight variations in sweetness and tartness. Adjust the sugar accordingly based on the fruit’s natural flavor.
Final Thoughts
If you adore desserts that feel luxurious yet are surprisingly simple to make, this Rose Water Raspberry Lychee Panna Cotta Recipe is a must-try. Its blend of creamy texture, fruity freshness, and enchanting floral notes makes it a showstopper at any gathering or a special treat just for yourself. So go ahead, dive in, and let every spoonful whisk you away to a deliciously elegant moment.
Print
Rose Water Raspberry Lychee Panna Cotta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes (including chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Description
This elegant Panna Cotta recipe features a silky smooth Italian dessert made with cream, sugar, and vanilla, set with gelatin. Paired with a fragrant raspberry and lychee sauce infused with rose water, it’s a perfect light and refreshing treat ideal for special occasions or a sophisticated everyday dessert.
Ingredients
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 leaves
- Rose petals
Instructions
- Heat Cream: Heat the 600ml of heavy cream on medium heat until it is hot but not boiling, ensuring it doesn’t scorch.
- Add Flavorings and Steep: Stir in 75g caster sugar and 3 teaspoons vanilla bean paste into the hot cream. Cover and let the mixture steep for 30 minutes to infuse the vanilla flavor.
- Prepare Gelatin: Sprinkle 2 teaspoons of gelatin powder over 1 tablespoon of water in a microwave-safe bowl and allow it to swell. If the gelatin looks too dry, add extra drops of water. Microwave on high for 20 seconds until the gelatin liquefies, then stir until fully dissolved.
- Combine Gelatin with Cream Mixture: Reheat the cream mixture gently and add the dissolved gelatin mixture, stirring thoroughly to ensure it is well incorporated.
- Chill Panna Cotta: Pour the combined mixture into prepared cups or molds. Refrigerate for at least 3 hours, preferably overnight, until fully set.
- Make Raspberry Sauce: In a saucepan, combine 125g raspberries, 1/4 cup lychee juice, and 60g caster sugar. Simmer gently for 10 minutes until the raspberries break down and the sauce thickens slightly.
- Add Rose Water and Blend: Stir in 1 to 2 teaspoons of rose water to taste. Blend the sauce in a food processor and strain it through a fine sieve to remove the seeds, resulting in a smooth sauce.
- Unmold Panna Cotta: To unmold, run a sharp knife around the edges of each panna cotta. Dip the cup briefly in hot water for 10 seconds to loosen it, then invert onto a serving plate.
- Serve: Serve the panna cotta with a tablespoon of the raspberry and lychee sauce, garnished with fresh lychees, raspberries, mint leaves, and rose petals for an elegant presentation.
Notes
- Ensure the cream does not boil to avoid curdling.
- Gelatin must be fully dissolved for a smooth texture.
- Steeping the cream mixture enhances vanilla flavor depth.
- Adjust rose water according to your preferred floral intensity.
- Use fresh raspberries if possible for best flavor; frozen is fine too.
- Chilling overnight gives the best set and texture to panna cotta.
- Handle unmolding gently to keep panna cotta shape intact.
