Gluten free
Breakfast
Moist Banana Chestnut LoafRose Panna Cotta is one of my favourite easy make-ahead individual desserts to impress for a dinner party or that special occasion.
Made with white chocolate for that extra creamy texture and served with a light rose and subtly spiced cardamom coulis. Serve for parties either in shot glasses or upturned in moulds for a more elegant dessert plate.
What I love about the Panna cotta is it’s so simple. It’s the kind of dessert you can prepare quickly a couple of days in advance. Just add the fruit coulis topping on the day you’re ready to serve.
Once you have the basic recipe you can make all sorts of flavour combinations – even savoury. For another of my favourite panna cotta recipes, try this pistachio panna cotta with strawberry coulis.
How to Serve Rose Panna Cotta
Panna Cotta desserts are great for parties and dinner parties because they can be made a couple of days in advance. Serve in cute little yogurt pots or party shot glasses with some fruit or purée dolloped on top.
To serve for a dinner on a dessert plate, pour into silicone moulds and turn them out on serving plates surrounded with a fruit purée and be creative on decor.
For a touch of Parisian elegance, add a rose macaron and serve with pink Champagne.
Talking of bubbles, I needed a flute of pink Champagne just for the sake of a romantic shot. In the end, the bottle and flute stem are barely visible. I tried to get the Champagne in view but the angle was wrong; drank some more to see if a lower level would work. No use. Drank the whole lot and it still didn’t show. Oh, the things I do for this blog.
How to Make a Rose Panna Cotta From Scratch
See printable recipe card below. Jump to Recipe
Soak the gelatine in cold water for 5 minutes. Heat together the cream, rosewater (see my recipe notes below), colouring and sugar in a saucepan and gradually melt in the white chocolate. Stir until smooth.
Squeeze in the gelatine and stir to dissolve into the warm cream. Pour into non-stick silicone moulds. Here I used briochette moulds but you could use muffin moulds. Leave to cool in the fridge for at least 2 hours.
Meanwhile, make the coulis: place the cherries in a saucepan with water (no need for water if your cherries are frozen since not in season), sugar, lemon juice and the cardamom seeds. Cook for about 10 minutes until the cherries are soft. Transfer to a blender and blitz to a smooth sauce.
When ready to serve, run the underside of the moulds briefly under hot water then carefully turn them out directly on to the serving plates and pour around the coulis.
How long does a panna cotta keep?
The great news, is that if you prepare these rose panna cottas in advance, they will keep in the fridge for up to 5 days (they can keep for longer, but I prefer them eaten sooner, as the flavours keep better.) Just ensure that they’re stored in an airtight container so not to take on any other fragrances from the fridge.
Rose Panna Cotta Recipe with White Chocolate & Cherry Cardamom Coulis
Rose Panna Cotta with Cherry Cardamom Coulis
Servings : 4 people
Description
Rose Panna Cotta, a make ahead dessert recipe with white chocolate and spiced cherry coulis. Serve for parties in shot glasses or upturned in moulds for an elegant dessert.
Ingredients
Rose & White Chocolate Panna Cotta
- 3 @2g gelatine leaves soaked in cold water
- 400 ml (14fl oz) whipping cream (30% fat)
- 75 ml (2.5fl oz) whole milk
- 2 tbsp rosewater * see NOTES
- 85 g (3oz) white cooking chocolate
- 2 tbsp caster sugar (superfine)
- 2-3 drops pink food colouring optional
Cherry Coulis with Cardamom
- 300 g (2 cups) cherries pitted
- 2 tbsp water
- 3 tbsp sugar
- 2 tsp lemon juice
- 2 pods green cardamom seeds only
Instructions
Rose & White Chocolate Panna Cotta
- Soak the gelatine in cold water for 5 minutes.
- Heat together the cream, rosewater*, colouring and sugar in a saucepan and gradually melt in the white chocolate. Stir until smooth. Squeeze in the gelatine and stir to dissolve into the warm cream.
- Pour into non-stick silicone moulds. Here I used briochette moulds but you could use muffin moulds.
- Leave to cool in the fridge for at least 2 hours.
Cherry & Cardamom Coulis
- Place the cherries in a saucepan with water (no need for water if your cherries are frozen since not in season), sugar, lemon juice and the cardamom seeds.
- Cook for about 10 minutes until the cherries are soft. Transfer to a blender and blitz to a smooth sauce.
- When ready to serve, run the underside of the moulds briefly under hot water then carefully turn them out directly on to the serving plates and pour around the coulis.
Notes
Rosewater: I normally use half litre bottles of light rosewater from North Africa that I get in France. In Scotland, I could only find small 60ml bottles, which was so much more concentrated. I would suggest the smaller the bottle, the smaller the dose needed. Ideally it should be water with essence of rose no more than about 6%. Jill Colonna MadAboutMacarons.com
Reviews (4)
[…] those of us who love our pink and roses at Valentines, then this Rose and White Panna Cotta with a Cherry and Cardamom Coulis makes a change to the classic raspberry pairing we see so often in Paris. Here, of course, I […]
[…] take long before I made a few panna cottas for a Sunday afternoon lunch last weekend. Rose and griotte cherry panna cottas were on the menu but above all, these simple pistachio-strawberry creamy […]
What a gorgeous flavor combo! Thanks for linking up to my v-day blog hop! 🙂
Thanks, Katherine. Been enjoying your blog-hops and for once could contribute something.
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