Rose panna cotta: the ultimate summer dessert

Chilled with a fragrant hint of Eastern promise

When it comes to sumptuous summer puds, panna cotta fulfils all the necessary criteria. Chilled? Tick. Light? Tick. Refreshing? Tick. But this Middle Eastern-inspired version with its oh-so subtle floral fragrance takes the summer theme to heady new heights. You might say its splash of rosewater is the cherry on the cake.

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Copyright: sipsandspoonfuls.com

What you’ll need…

  • 1 cup double cream
  • 2 tbsp sugar
  • 1 tsp unflavoured gelatin
  • 1 tbsp cold water
  • 1/3 cup mascarpone cheese
  • 2 tsp rosewater
  • 2 drops pink food colouring (optional)
  • Dried roses* 

For the full step-by-step instructions, head to the original post on the Sips and Spoonfuls blog.

*When using flowers in recipes make sure you use edible flowers that are specifically for consumption.

More sweet ways with rosewater

Now you’ve impressed your dinner guests with your fabulously fragrant panna cottas, don’t let the rest of the bottle of rosewater go to waste. These rose meringue kisses are as light as a summer breeze – and an ideal finale for an al-fresco lunch. Or, for sweltering summer days, opt for this cooler-than-ice-cream coconut rose semifreddo.

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