Rose water and raspberry panna cotta

This panna cotta recipe creates the perfect make-ahead dessert. Delicately flavoured with rose water and tangy freeze-dried raspberries, this light and lovely treat will be a dinner party star

By Jo Wilcox
  • 25 mins preparation
  • 5 mins cooking
  • 2 hrs marinating
  • Makes 6
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  • 500 millilitre cream
  • 1/4 cup sugar
  • 2 teaspoon gelatine
  • 100 millilitre milk
  • 2 tablespoon rose water
  • 3/4 cup freeze-dried raspberries, plus extra to decorate
  • crunchy biscuits or wafers, to serve


  • 1
    Prepare an iced water bath. Warm cream and sugar in a medium pan, stirring until sugar completely dissolves.
  • 2
    Meanwhile, sprinkle gelatine over milk. Leave to swell for 5 minutes then mix into warm cream, stirring until gelatine completely dissolves. Strain into a jug and stand in iced water bath; stir until lukewarm then leave until cold.
  • 3
    Stir rose water and half the raspberries into cold mixture. Divide remaining raspberries between six very lightly oiled ramekins or panna cotta moulds. Pour cream mixture over top and refrigerate for about 2 hours or until firm.
  • 4
    To serve, run tip of a thin-bladed knife around inside of moulds and then gently prise custard away from sides and invert onto plates (or leave in ramekins, if you prefer). Crumble extra freeze-dried raspberry on top and add a few crunchy biscuits or wafers on the side to complement the silky custard texture.


  • Try making panna cottas with orange blossom water instead of rose water and exchange the dried raspberries for blueberries (fresh or freeze-dried) or 1 Tbsp orange zest.

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