Rose and raspberry panna cotta with fairy floss and rose petals

Makes 4-6 Desserts and puddings




  • For the panna cotta
  • 500ml double cream
  • 50g caster sugar
  • 3 gelatine sheets
  • 3tbsp rosewater

For the raspberry layers

  • 200g raspberries
  • 2tbsp rosewater
  • 2tbsp icing sugar

To decorate

  • 3tbsp pistachios, crushed fresh, unsprayed pink rose petals (optional)
  • rose-flavoured Persian fairy floss (optional)


To make the panna cotta, place the cream and sugar in a saucepan over a low heat for 15 minutes, until the cream has reduced a little. Be sure not to let it boil.

Meanwhile, place the gelatine in a bowl and cover with cold water for 5 minutes until soft, then remove from the bowl and squeeze out the excess water.

Pour the cream mixture into a bowl and stir in the gelatine, which will dissolve right away. Leave to cool, then stir in the rosewater and transfer to the fridge until the mixture is just starting to gel and hold its shape, about 40 minutes.

For the raspberry layer, roughly crush the raspberries in a bowl with the rosewater and icing sugar, then divide half the mixture between 4-6 glasses. Spoon over half the chilled cream mixture and place in the fridge for 30 minutes to firm up.

Divide the rest of the raspberry mixture between the glasses and top with the remaining cream mixture, then return to the fridge for a few hours to set.

When ready to serve, scatter over some crushed pistachios and serve with rose petals and fairy floss, if using.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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