Description

Litchi Rose Panna Cotta is a delicate, no-bake dessert blending the floral notes of rose water with the sweet, juicy texture of litchis. This creamy panna cotta offers a perfect balance of smooth creaminess and fruity freshness, ideal for a refreshing and elegant treat. The dessert is chilled to set, allowing the rich flavors to meld beautifully, making it a sophisticated fusion of Indian and Italian culinary influences.

Ingredients

Scale

Gelatin Mixture

1 tablespoon powdered gelatin
2 tablespoons cold water

Dairy and Flavorings

1 1/2 cups heavy cream
1/2 cup whole milk
1/4 cup granulated sugar
1 teaspoon rose water (or to taste)
1/2 teaspoon vanilla extract

Fruit and Garnish

1/2 cup canned litchis, chopped (plus extra for garnish)
Dried rose petals or edible flowers, for garnish (optional)

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Instructions

Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of cold water and let it sit undisturbed for 5 minutes until it softens and blooms.
Heat the Cream Mixture: In a medium saucepan over medium heat, combine 1 1/2 cups of heavy cream, 1/2 cup whole milk, and 1/4 cup sugar. Stir continuously until the sugar fully dissolves and the mixture becomes hot, but avoid bringing it to a boil.
Dissolve the Gelatin: Remove the saucepan from heat and immediately stir in the bloomed gelatin until completely dissolved, ensuring no lumps remain.
Add Flavorings and Fruit: Stir in 1 teaspoon rose water and 1/2 teaspoon vanilla extract, adjusting the rose water according to your taste preference. Gently fold in the chopped litchis to distribute them evenly throughout the mixture.
Pour and Chill: Pour the panna cotta mixture evenly into ramekins or serving glasses. Allow the panna cotta to cool to room temperature before transferring it to the refrigerator.
Set the Dessert: Refrigerate for at least 4 hours or until the panna cotta is fully set and firm.
Garnish and Serve: Before serving, top each panna cotta with extra pieces of litchi and optionally garnish with dried rose petals or edible flowers for an elegant touch.

Notes

Rose water strength varies by brand; start with less and increase according to your preference for a balanced floral flavor.
To unmold panna cotta, briefly dip ramekins into warm water for about 10 seconds and invert onto serving plates to release the dessert cleanly.
This panna cotta pairs beautifully with a drizzle of litchi syrup or a delicate rose syrup glaze for enhanced flavor and presentation.