Print

Creamy Rose Petal Vanilla Bean Panna Cotta

rose petal vanilla bean panna cotta - featured image
Print Recipe

A delicate and dreamy panna cotta infused with fragrant vanilla bean and subtle floral rose petals, perfect for elegant desserts that impress guests with minimal effort.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ⅓ cup (65 g) granulated sugar
  • 1 large vanilla bean pod, split and scraped
  • 2 ½ teaspoons (about 8 g) gelatin powder
  • 1 tablespoon fresh rose petals or 1 teaspoon dried, food grade
  • 1 tablespoon honey (optional)
  • 3 tablespoons (45 ml) cold water

Instructions

  1. Bloom the gelatin: Sprinkle 2 ½ teaspoons (8 g) gelatin powder over 3 tablespoons (45 ml) cold water in a small bowl. Let sit for 5–7 minutes to absorb and swell.
  2. Infuse the cream: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, ⅓ cup granulated sugar, and the seeds scraped from 1 vanilla bean pod along with the pod itself. Add 1 tablespoon fresh rose petals or equivalent dried petals. Warm over medium heat, stirring gently, until just below a simmer (about 170°F / 77°C). Do not boil.
  3. Remove from heat and steep for 15 minutes to allow rose petals and vanilla to infuse fully. If using rose petal syrup, add it after removing from heat.
  4. Strain the mixture through a fine mesh sieve into a clean bowl, pressing gently on solids to extract flavor. Discard solids.
  5. While the cream is still warm (not hot), whisk in the bloomed gelatin until completely dissolved. Add 1 tablespoon honey and whisk again.
  6. Divide the mixture evenly into 6 ramekins or small jars. Let cool briefly at room temperature (about 10 minutes) before transferring to the fridge.
  7. Refrigerate for at least 4 hours, preferably overnight, until firm but still slightly jiggly.
  8. To serve, dip ramekins briefly in warm water and invert onto plates or serve directly in jars. Garnish with edible rose petals, crushed pistachios, or a drizzle of rose petal syrup.

Notes

Bloom gelatin properly to avoid lumps and ensure a smooth set. Do not boil the cream mixture to preserve delicate flavors. Steeping time is important for flavor infusion. For dairy-free version, substitute coconut cream and almond milk and use agar-agar instead of gelatin. Garnish with edible rose petals or crushed pistachios for elegance.

Nutrition

Keywords: panna cotta, rose petal, vanilla bean, elegant dessert, creamy dessert, floral dessert, easy panna cotta, gelatin dessert

Find it online: https://blingbite.com/creamy-rose-petal-vanilla-bean-panna-cotta-recipe-for-elegant-desserts/