Creamy Strawberry-Rose Panna Cotta

Indulge in the epitome of delicate elegance with this Strawberry-Rose Panna Cotta. This silky, melt-in-your-mouth dessert balances the rich creaminess of vanilla bean custard with a vibrant, floral strawberry-rose compote. It’s a sophisticated yet surprisingly simple treat that looks as beautiful as it tastes, perfect for a special occasion or a luxurious weeknight dessert.

Introduction

There’s something magical about the texture of a perfectly made panna cotta. The word literally translates to “cooked cream,” and this recipe delivers that classic, impossibly smooth texture. Infused with real vanilla bean and subtly enhanced with rose water, the base is incredibly aromatic. This delicate canvas is then perfectly complemented by a bright, textured compote made from fresh strawberries and a hint of dried rose petals, creating a symphony of flavor and visual appeal that perfectly mirrors the stunning dessert pictured.

Ingredients

For the Vanilla Panna Cotta Base:

• 2 cups (475ml) heavy cream

• 1 cup (235ml) whole milk

• 1/2 cup (100g) granulated sugar

• 1 whole vanilla bean, split and scraped, or 2 teaspoons high-quality vanilla bean paste

• 2 teaspoons (approx. 6g) high-strength agar-agar powder (Ensure it is a potent gelling agent; adjust quantity per package instructions for a soft set)

• 1/4 teaspoon pure rose water (optional, but recommended for the floral note)

For the Strawberry-Rose Compote:

• 2 cups (300g) fresh strawberries, hulled and chopped (plus extra for garnish)

• 1/4 cup (50g) granulated sugar (adjust to strawberry