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Rose Water Raspberry Lychee Panna Cotta Recipe

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  • Author: Kimberly
  • 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

  1. Heat Cream: Heat the 600ml of heavy cream on medium heat until it is hot but not boiling, ensuring it doesn’t scorch.
  2. 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.
  3. 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.
  4. Combine Gelatin with Cream Mixture: Reheat the cream mixture gently and add the dissolved gelatin mixture, stirring thoroughly to ensure it is well incorporated.
  5. Chill Panna Cotta: Pour the combined mixture into prepared cups or molds. Refrigerate for at least 3 hours, preferably overnight, until fully set.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/rose-water-raspberry-lychee-panna-cotta-recipe/