Rose and Yogurt Panna Cotta
Rose and Yogurt Panna Cotta is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes.
Let cool, then coarsely chop.
Set nuts aside.
Whisk gelatin with ¼ cup water in a small bowl to combine.
Let sit 15 minutes.
Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine.
Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes.
Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving.
Place on a rimmed baking sheet and chill until set, at least 2 hours.
If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover.
Let sit until gelatinized, about 10 minutes.
To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
Do Ahead: Panna cotta (without toppings) can be made 2 days ahead.
Cover and keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.