Pistachio & Rose Panna Cotta Recipe – A Silky, Elegant Dessert for Every Occasion

Prep Time 20 mins
Cook Time 10 mins
Rest Time 6 hrs
Total Time 6 hrs 30 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Cooking Temp: 90  C
Servings: 4
Best Season: Spring, Summer
Description

This Pistachio and Rose Panna Cotta is a creamy, no-bake dessert that beautifully combines Italian elegance with Middle Eastern flavors. Smooth, lightly sweet, and delicately perfumed with rose water, it’s balanced by the nutty richness of pistachios for a truly indulgent treat. Perfect for spring or summer gatherings, this dessert is both visually stunning and irresistibly delicious.

Ingredients
    For the Panna Cotta Base:
  • 2 cups heavy cream (full-fat, for smooth texture)
  • 1 cup whole milk (do not use low-fat)
  • ½ cup granulated sugar (adjust to taste)
  • 2 tsp rose water (pure rose extract preferred)
  • 2 tbsp crushed pistachios (finely ground for infusion)
  • 1 tbsp unflavored gelatin powder (or use agar-agar)
  • 3 tbsp cold water (for blooming gelatin)
  • 1 pinch salt (enhances flavor balance)
    • For the Topping:
  • 3 tbsp chopped pistachios (lightly roasted)
  • 1 tbsp dried rose petals (edible grade)
  • 2 tbsp honey or rose syrup (optional for garnish)
  • Whipped cream (optional for serving)
Instructions
    Bloom the Gelatin
  1. 1
    In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water. Let it sit undisturbed for 5–10 minutes until the gelatin absorbs the water and becomes spongy.
  2. 2
    If using agar-agar, dissolve it in ½ cup of warm water instead.
    3. Heat the Cream Mixture
  3. 3
    In a medium saucepan, combine heavy cream, milk, sugar, crushed pistachios, and a pinch of salt. Place the pan over medium heat and bring it to a gentle simmer (about 90°C). Stir continuously until the sugar dissolves and the pistachio flavor infuses into the cream. Do not boil.
    4. Strain and Add Gelatin
  4. 4
    Once the mixture is hot and aromatic, remove it from heat. Strain through a fine mesh sieve to remove pistachio bits for a smooth texture. Add the bloomed gelatin to the warm cream and whisk until fully dissolved. If needed, return to very low heat for 1 minute to melt the gelatin (do not boil).
    5. Add Rose Flavor
  5. 5
    Stir in the rose water after the gelatin has dissolved. Mix gently until evenly combined. The mixture should be creamy, fragrant, and silky smooth.
    6. Pour and Chill
  6. 6
    Pour the panna cotta mixture into serving glasses, molds, or ramekins. Let it cool at room temperature for 15–20 minutes. Then cover with plastic wrap and refrigerate for 4–6 hours or overnight until fully set.
    7. Garnish and Serve
  7. 7
    Once set, top each panna cotta with chopped pistachios, edible rose petals, and a drizzle of honey or rose syrup. Add a swirl of whipped cream if desired, then serve chilled for a luxurious finish.
Note

Gelatin Alternative: Replace gelatin with 1½ tsp agar-agar powder for a vegetarian version. Dissolve it in warm liquid before adding.

Flavor Tip: Be cautious with rose water — start with 1 tsp and taste before adding more.

Storage: Keep refrigerated for up to 3 days. Do not freeze.

Variation: Add a thin rose jelly layer on top using rose syrup and gelatin once the base partially sets.

Presentation Idea: Garnish with gold leaf or mini rosebuds for an elegant Eid or wedding dessert.

Keywords: rose dessert, pistachio panna cotta, elegant dessert, creamy pudding, no-bake dessert
Read it online: https://petitepanini.com/recipe/pistachio-and-rose-panna-cotta-recipe/