Name: Litchi Rose Panna Cotta Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 20 min
Cuisine: Fusion (Indian–Italian)
Ingredients: 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; 1 tablespoon powdered gelatin; 2 tablespoons cold water; 1/2 cup canned litchis, chopped (plus extra for garnish); dried rose petals or edible flowers, for garnish (optional)

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If you’re looking for a truly enchanting dessert experience, Litchi Rose Panna Cotta is where creamy indulgence and delicate floral fragrance unite in a spoonful of pure bliss. Each bite is smooth and silky, perfectly balancing the sweet juiciness of litchi with a subtle hint of rose. This elegant treat feels both luxurious and refreshingly simple, making it an unforgettable addition to dinner parties, festive celebrations, or a cozy evening treat. Litchi Rose Panna Cotta is a celebration of flavors, easy to whip up but sure to impress both with its taste and beauty.

Litchi Rose Panna Cotta Recipe - Recipe Image

Ingredients You’ll Need

For the Panna Cotta:
- 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
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 1/2 cup canned litchis, chopped (plus extra for garnish)
- dried rose petals or edible flowers, for garnish (optional)

How to Make Litchi Rose Panna Cotta

Step 1: Bloom the Gelatin

Start by sprinkling the powdered gelatin over two tablespoons of cold water in a small bowl. Let it sit undisturbed for about five minutes. This “blooming” step ensures the gelatin dissolves smoothly later, preventing any unwanted lumps in your Litchi Rose Panna Cotta.

Step 2: Heat the Cream, Milk, and Sugar

In a saucepan set over medium heat, combine the heavy cream, whole milk, and sugar. Stir constantly, gently heating the mixture until the sugar dissolves fully and the liquid is steaming hot but not boiling. This process sets the foundation for that extra-silky panna cotta texture.

Step 3: Incorporate the Gelatin

Remove the saucepan from the heat. Immediately add in the bloomed gelatin, stirring well until it is completely melted and the mixture is glossy and smooth. This is what will help your Litchi Rose Panna Cotta set just perfectly while staying luxuriously creamy.

Step 4: Add Rose Water and Vanilla

Stir in the rose water and vanilla extract. Give it a quick taste (careful, it’s hot!) and adjust the rose water if you want a stronger floral note. This step infuses the base with those dreamy, aromatic flavors that make this dessert so special.

Step 5: Fold in the Litchis

Gently fold in the chopped litchis, reserving a few for garnish if you’d like. Their sweet flesh brings that unmistakable fruity pop to every spoonful of your Litchi Rose Panna Cotta.

Step 6: Pour and Chill

Pour the creamy mixture into ramekins or small serving glasses. Allow them to cool to room temperature before transferring to the refrigerator. Chill for at least four hours, or until fully set and delightfully wobbly.

Step 7: Garnish and Serve

When you’re ready to serve, top each panna cotta with a few extra pieces of litchi and a scattering of dried rose petals or edible flowers. The result? An absolutely show-stopping dessert that tastes as wonderful as it looks.

How to Serve Litchi Rose Panna Cotta

Garnishes

Topping your Litchi Rose Panna Cotta is half the fun! A few extra litchi pieces, a whisper of dried rose petals, or a handful of edible flowers do wonders for both the look and the flavor. For a more decadent touch, try a drizzle of litchi syrup or a light rose syrup glaze—pure magic!

Side Dishes

This dessert pairs beautifully with a platter of fresh tropical fruits, buttery shortbread cookies, or even a scoop of fruity sorbet for a refreshing contrast. If you want to keep things simple, just a cup of fragrant green or jasmine tea is the perfect company for this creamy treat.

Creative Ways to Present

Let your creativity shine when serving Litchi Rose Panna Cotta. Pour the mixture into wine glasses for a touch of elegance or use small glass jars for a rustic-chic vibe. For a party, make mini versions in shot glasses or tiny teacups—your guests will love these adorable bites!

Make Ahead and Storage

Storing Leftovers

Litchi Rose Panna Cotta keeps beautifully in the refrigerator for up to three days. Store it covered to prevent it from absorbing any fridge odors. If you’ve added garnishes, it’s best to add those just before serving for the freshest look and taste.

Freezing

While you can technically freeze panna cotta, it may lose a bit of its silky texture when thawed. It’s best enjoyed fresh and chilled from the fridge, but if needed, freeze tightly wrapped ramekins for up to one month. Thaw overnight in the refrigerator for the smoothest results.

Reheating

Panna cotta is meant to be enjoyed chilled, so no reheating is required. In fact, the cool contrast is part of what makes this dessert so irresistible. Just pull it from the fridge, garnish as desired, and serve.

FAQs

Can I use fresh litchis instead of canned?

Absolutely! Fresh litchis add an extra burst of flavor and juiciness to the Litchi Rose Panna Cotta. Just peel and pit them, then chop and fold them in as instructed.

How can I make this recipe vegetarian-friendly?

You can swap powdered gelatin for a plant-based gelling agent like agar-agar. Just be aware that agar sets more firmly and quickly, so follow package instructions and adjust your chilling time accordingly.

My panna cotta didn’t set—what went wrong?

If your Litchi Rose Panna Cotta didn’t firm up, it might be due to not enough gelatin or not fully dissolving the gelatin in the cream mixture. Be sure to bloom the gelatin properly and stir well until completely smooth before chilling.

Can I make Litchi Rose Panna Cotta in advance?

Yes! This dessert is perfect for making ahead, and actually benefits from several hours of chilling. You can prepare and refrigerate it up to two days in advance, adding garnishes just before serving.

Is rose water necessary, or can I skip it?

Rose water is what gives this panna cotta its signature floral aroma and flavor, but if you’re not a fan, you can reduce the amount or omit it entirely, creating a lovely litchi panna cotta instead.

Final Thoughts

I hope you’re inspired to try this Litchi Rose Panna Cotta—it’s the kind of dessert that wins hearts with its beauty and surprise-in-every-bite flavor. Whether you’re making it for a special occasion or just because, this recipe is sure to bring a touch of magic to your table. Don’t wait too long; your next favorite sweet treat is just a whisk away!

Litchi Rose Panna Cotta Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 4 hours 20 minutes (including chilling)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delicate fusion flavors of Litchi Rose Panna Cotta, a silky and floral dessert that marries the sweetness of litchis with the subtle essence of rose water.

Ingredients

Scale

For the Panna Cotta:

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
1 tablespoon powdered gelatin
2 tablespoons cold water
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 gelatin over cold water and let it bloom for 5 minutes.
Prepare the Cream Mixture: In a saucepan over medium heat, combine heavy cream, milk, and sugar. Stir until the sugar is fully dissolved and the mixture is hot but not boiling. Remove from heat and stir in the bloomed gelatin until completely dissolved. Add rose water and vanilla extract, adjusting rose water to taste. Gently fold in chopped litchis.
Set the Panna Cotta: Pour the mixture into ramekins or serving glasses. Let cool to room temperature, then refrigerate for at least 4 hours or until fully set.
Serve: When ready to serve, top with extra litchi pieces and garnish with dried rose petals or edible flowers if desired.

Notes

Rose water strength can vary—start with less and adjust to taste.
To unmold panna cotta, dip ramekins in warm water for 10 seconds and invert onto a plate.
This dessert pairs beautifully with a drizzle of litchi syrup or a thin rose syrup glaze.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Chilling
Cuisine: Fusion (Indian–Italian)