Rose and pistachio panna cotta

Name: Rose and pistachio panna cotta
Total time: 4 h 15 min
Cuisine: Middle Eastern
Ingredients: 3 gelatine leaves; 450ml double cream; 250ml whole milk; 70g caster sugar; 1 tsp vanilla extract; 1.5 tbsp rose water; 150g raspberries; 40g shelled pistachios, chopped; 1 tsp dried edible rose petals, optional

A softly set vanilla and rose cream with crunchy pistachios and sharp raspberries on top.

Time4 hr 15
LevelEasy
Costabout £0.82 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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3gelatine leaves
450 mldouble cream
250 mlwhole milk
70 gcaster sugar
1 tspvanilla extract
1½ tbsprose water
150 graspberries
40 gshelled pistachioschopped
1 tspdried edible rose petalsoptional

Method

1
Soak the gelatine leaves in a bowl of cold water for 5 minutes until floppy.
5 min
2
Heat the cream, milk and sugar in a pan, stirring, until just steaming and the sugar has dissolved. Do not let it boil.
3
Take off the heat. Squeeze the water from the gelatine, add the leaves to the pan and stir until completely dissolved.
4
Stir in the vanilla and rose water. Let it cool for 10 minutes, then pour through a sieve into a jug.
10 min
5
Pour into 6 glasses or ramekins. Cool, cover and chill for at least 4 hours, until set with a gentle wobble.
240 min
6
Top with raspberries, pistachios and a few rose petals just before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.