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Rosewater Panna Cotta with Strawberries and Pistachio Tuiles

Panna cotta is a very simple Italian dessert. It's light and creamy and can be flavored with just about anything you can think of. Rosewater is an acquired taste, so if you're not a huge fan, just leave it out or substitute it with any flavor you like.

Rosewater Panna Cotta with Strawberries and Pistachio Tuiles

Category: Mousses, creams & ice creams, Cookies

Recipe in PDF format (print friendly)

  • Serves 4
  • Prep time: 15min
  • Cook time: 15min
  • Total time: 30min + chilling time
  • Difficulty: Basic

For the rosewater panna cotta:

Ingredients

  • 2 sheets of gelatine
  • 400ml heavy cream
  • 50g caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp rosewater
  • strawberries and finely chopped pistachios (for garnish)

Directions

Cover the gelatine with cold water to soften and set aside. Combine the cream and sugar in a saucepan and place over medium heat. Bring to a boil and remove from heat. Add the softened gelatine, lemon juice, and rosewater and stir to combine. Pour the mixture into 4 glasses and refrigerate at least 3-4 hours, or until set. Garnish with strawberries, finely chopped pistachios, and pistachio tuiles.

For the pistachio tuiles:

Ingredients

  • 25g ground pistachios
  • 1 egg white
  • 30g caster sugar
  • 5g flour

Directions

Preheat the oven to 150°C. Combine all ingredients in a bowl and mix thoroughly with a wooden spoon. Lay a non-stick baking mat on a baking sheet and pour the mixture onto it, spreading it as thinly as you can. It should be about 2mm thick. Bake for 10-12 minutes or until golden. Don't let it brown too much, or it will lose its lovely green color. Leave to set, then break into shards to serve.

Additional images

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