Ingredients
Equipment
Method
- In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until it softens and swells. This process is crucial for ensuring the gelatin dissolves smoothly.1 tablespoon gelatin powder, 2 tablespoons cold water
- In a medium saucepan, combine the heavy cream, granulated sugar, and milk. Heat this mixture over medium heat, stirring occasionally to dissolve the sugar. Do not boil; you just want it to be hot enough to melt the gelatin.2 cups heavy cream, 1/2 cup granulated sugar, 1/4 cup milk (whole or 2%)
- Once the cream mixture is heated through, remove it from the heat. Add the bloomed gelatin to the warm cream mixture and whisk gently until it is completely dissolved. Ensure there are no grainy bits of gelatin remaining.1 tablespoon gelatin powder
- Stir in the rosewater. If you are using raspberries for a more intense pink hue and flavor, add them now to the warm cream mixture. You can either gently mash them with a fork to release their juices or add them whole and strain them out later for a smoother texture. If using, stir in the lemon juice for a touch of brightness.1 teaspoon rosewater, 1/2 cup fresh or frozen raspberries, 1 tablespoon lemon juice
- If you added whole raspberries and prefer a smooth panna cotta, carefully strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract all the liquid. Discard the solids. If you mashed the raspberries, this step is likely less important, but a quick strain can remove any seeds.
- Pour the panna cotta mixture evenly into your chosen serving dishes. These can be small ramekins, glasses, or even decorative molds. Fill them about two-thirds to three-quarters full.
- Carefully transfer the filled molds to the refrigerator. Allow them to chill for at least 4-6 hours, or until they are completely set and firm to the touch. Patience is key here for that perfect, wobbly texture.
- Once set, gently unmold the panna cotta if desired (you can dip the bottoms of the molds in warm water for a few seconds to help release them), or serve them directly in their dishes. Garnish with fresh raspberries, a sprig of mint, or delicate edible rose petals for a truly romantic presentation.Fresh raspberries, mint sprigs, or edible rose petals
Notes
Leftover Raspberry Rosewater Panna Cotta can be stored in the refrigerator, covered tightly, for up to 3 days. Best served chilled. If freezing, thaw overnight in the refrigerator.
