Rose Panna Cotta with Cherry & Cardamom Coulis

Rose 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.

individual rose panna cotta with a dark cherry and cardamom sauce

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.

mini panna cottas with different flavours

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.

rose panna cotta with cherry coulis

How Long does a Panna Cotta Keep?

Great news. These are perfect make-ahead desserts for a dinner party or for a crowd. 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 cherry sauce love heart macaron

Rose Panna Cotta Recipe with White Chocolate & Cherry Cardamom Coulis

individual rose panna cotta with a dark cherry and cardamom sauce

Rose Panna Cotta with Cherry Cardamom Coulis

Author: Jill Colonna
Prep Time10 mins
Cook Time20 mins
Chilling Time2 hrs
Total Time2 hrs 30 mins
Course : Dessert
Cuisine : French, Italian
Keyword : rose panna cotta, cherry cardamom sauce, white chocolate desserts, make-ahead dessert
Servings : 4 people


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.


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


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.


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%.

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Comments (2)

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.