White Chocolate & Rose Panna Cotta with Raspberry Cardamom Coulis

White Chocolate & Rose Panna Cotta with Raspberry Cardamom Coulis

white choc & rose panna cotta with raspberry cardamom coulis

It took an absolute stranger (now friend made on Twitter) who invited us for lunch, to get me to make a panna cotta. Carl and his lovely wife Bron whipped up traditional vanilla pana cotta with a red berry sauce and shared the recipe with us.

The ingredients needed are few and it looked simple enough. I tweaked it to include a Moroccan twist with rose water and they came out…perfectly. I was hooked.

I made the pana cotta again for a dinner for eight, glammed up with white chocolate and rose water and a thick raspberry sauce with whole berries, mushed slightly with a fork and laced with cardamom, it’s musky aroma evoking promises of Arabian nights and Zanzibarri coffee, which is a delight unto it’s own.

This particular recipe is adapted from one by UK Chef John Burton Race and you can read it here. My sauce has a cheat’s shortcut, which takes an already simple recipe and makes it even easier.


Serves 4

500 ml double cream (use single if you prefer)

150 ml rose water

100 g white chocolate, broken up

10 ml white sugar (optional, as the chocolate is quite sweet)

4 gelatine leaves, soaked in tap water to cover  for 5 minutes and squeezed dry.


For the panna cotta

Heat the cream and rose water in a pan on the stove over medium heat, until almost simmering. The aroma is just beautiful.

Reduce the heat and add the white chocolate and sugar and stir well to melt.  A low heat is advisable.

Remove pot from heat and add squeezed out gelatine leaves. I used a small whisk to, well whisk the panna cotta mixture, until the gelatin leaves melt.

Set aside to cool and pour into ramekins ( 4 medium servings or 6 smallish ones).

Chill in the fridge for 4-5 hours or overnight, which is best I find.

For sauce

125 g raspberries

4 T raspberry & pommegranate jelly (you could use jam)

6-8 cardamoms, crushed, the green husks removed or 1 t powdered elachi

In a small pot, melt the raspberry jelly/jam on low-medium heat.

Add the raspberries and cook for 3-4 minutes, squishing some berries with a fork and leaving the others whole.

Lower heat if the jam starts to stick to the bottom of the pan.

Add crushed cardamom, mix well and remove from heat.

When cool, serve over the panna cotta. If the berry sauce gets too thick, heat slightly and allow to cool a tad before serving.

You may dip the base of the ramekin in hot water briefly and a knife into hot water (wiped dry) and run along the edges of the ramekin, dislodge the panna cotta and serve on a plate or just in the ramekins themselves.

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By |2017-05-08T13:05:46+00:00April 5th, 2011|Cakes, Cookies & Sweets, Food, Recipe Index, Recipes|11 Comments


  1. Kitchenboy April 5, 2011 at 11:27 am - Reply

    That looks super yummy!

  2. Melissa April 5, 2011 at 11:44 am - Reply

    Absolutely LOVED this! Had a glass of Kleine Zalze Gamay Noir rose the day after our dinner and the delicate cardamom flavours of that wine just took me right back to your yummy dessert from the night before. There’s something soft and mysterious about rose water and cardamom flavours together that linger in my head days and weeks after.

  3. Jessica April 5, 2011 at 12:02 pm - Reply

    I’ve never had(or wanted) panna cotta, but this is the first time a recipe has made me want some!

  4. Marisa April 5, 2011 at 12:35 pm - Reply

    Made something similar a while ago – like the use of berries to complement the pana cotta.

  5. narika April 5, 2011 at 12:44 pm - Reply

    OOOh, I’m dying to try this one out! Great combination of ingredients.

  6. Ming-Cheau April 6, 2011 at 6:40 pm - Reply

    Beautiful! Rose water and raspberries sound like a combination that could fit very well in my mouth.

  7. PinkPolkaDot April 7, 2011 at 10:33 am - Reply

    It looks really delicious!! Thanks for the recipe!

  8. Ishay April 7, 2011 at 11:09 am - Reply

    Hello guys!
    Thanks for all the comments. So easy, why did I not try it before? I know panna cotta can be made with single cream and even yoghurt for a less indulgent, week day treat. If you try this recipe or any other variety, please let me know.

  9. anne December 19, 2012 at 2:40 pm - Reply

    Is the 150ml of rose water correct it seems an awful lot for the amount of cream or maybe I have a very strong rose water!!

    • Ishay December 19, 2012 at 3:13 pm - Reply

      Hi Anne. I use the generic make, from my childhood days. Perhaps I was a little heavy handed with it 😉 If yours is stronger, subs milk to make up difference. Or add an amount you think sufficient, of your rose water to the cream. Hope you enjoy it

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