Rosewater Panna Cotta

A silky smooth panna cotta that’s equal parts indulgent and easy.

June 16, 2020


Ashley Fungone

Rosewater Panna Cotta

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Rosewater Pistachio Panna Cotta



  • 1 1/2 whole milk
  • 3 tsp powdered gelatin (I used Knox)
  • 1/3 cup sugar
  • 1 1/2 cup heavy cream
  • 1 tsp pure vanilla extract
  • 2 Tbsp rosewater
  • Pinch of salt


  • 5 Tbsp honey
  • 1/2 tsp cardamom
  • 1/4 cup chopped pistachios


  1. Spray the ramekins (or a vessel of your choice) with cooking spray, then use a paper towel to wipe out most of the oil, leaving only a light residue. If instead you don’t plan on releasing your panna cotta from the ramekins, skip this step. 
  2. Pour the milk into a small saucepan and sprinkle the powdered gelatin evenly over top. Let it sit for 5 minutes, until the surface of the milk looks wrinkled and the gelatin grains look wet and slightly dissolved.
  3. Heat the mixture in the saucepan over low heat to warm the milk gently, making sure to stir frequently. It’s important to note that the milk should never boil or simmer. If you see steam, remove the pot from the stove and let it cool down. After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure the gelatin has dissolved. 
  4. Stir the sugar into the milk and continue warming until it dissolves as well. Once you can’t detect and grains, remove the saucepan from the heat. Whisk in the cream, vanilla, rosewater, and a pinch of salt.
  5. Divide the mixture evenly between the prepared ramekins or glasses and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for at least 2 hours and skip to the last step. If you want to unmold the panna cotta, chill for at least 4 hours or overnight and continue with the following steps.
  6. Fill a large bowl part way with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn’t fall in the right spot).
  7. Run a thin knife carefully around the sides of a ramekin. Make sure not to slide the knife all the way into the cup, you just want to  release the top edge of the filling from the edge of the cup. Dip the bottom of the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
  8. Invert the ramekin over the plate and shake gently to help the panna cotta fall out. It should fall out on the plate easily. (If it does not, return to the warm water bath for about two seconds until you it can successfully release onto the plate). Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered, for up to 5 days.
  9. In a small bowl combine honey and cardamom, stirring until the cardamom looks evenly distributed. Top each panna cotta with an equal amount of honey mixture and chopped pistachios. Enjoy!


The gelatin gets stronger as it sits, so your panna cotta will get firmer and slightly rubbery by days 4 or 5.

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