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Rose-Infused Panna Cotta Recipe
Ben Carraoli

Rose-Infused Panna Cotta Recipe

I recently tried making Rose-Infused Panna Cotta at home, and I have to say, it quickly became one of my favorite desserts. There’s something so calming about the delicate floral aroma and the silky texture that makes it feel luxurious without being heavy. I loved how the subtle rose flavor complemented the creamy custard perfectly.
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Prep Time 5 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup 120 ml whole milk – Using fresh milk enhances creaminess. Avoid ultra-pasteurized milk for best results.
  • 2 cups 480 ml heavy cream – Provides richness and that silky texture that makes panna cotta indulgent.
  • 1/4 cup 50 g granulated sugar – Sweetens gently; I prefer regular sugar over alternatives for a cleaner texture.
  • 3 sheets gelatin – Make sure to soak them in cold water first so they dissolve smoothly.
  • 1/2 tsp vanilla extract – Adds warmth and depth to balance the floral notes.
  • 2 tbsp dried rose buds about 25 buds – Opt for high-quality edible roses; the flavor will be more fragrant.

Method
 

  1. I first soaked the gelatin sheets in cold water until soft. This step ensures they melt evenly without forming clumps in the cream mixture.
  2. Next, I combined milk, cream, and sugar in a saucepan and warmed it until it just simmered. I made sure not to boil it because overheating can affect the texture.
  3. After squeezing excess water from the gelatin, I stirred it into the warm cream until completely dissolved. Then I added the vanilla and rose buds, letting them steep for 10-15 minutes to infuse the floral aroma.
  4. I strained the mixture through a fine sieve to remove the rose buds and any lumps. Then I poured it evenly into prepared molds for a smooth, elegant finish.
  5. Finally, I refrigerated the panna cotta for at least 4 hours or overnight. This step lets it set perfectly into a silky custard-like dessert.

Notes

  • I always use fresh, high-quality cream for the richest texture.
  • Let the rose buds steep longer if you prefer a stronger floral aroma.
  • Gently wipe the molds with oil if you plan to unmold for a smooth release.
  • Patience is key: don’t rush chilling, as panna cotta needs time to set.