Rose and white chocolate panna cotta with strawberries and syrup

Makes 4 (Start 1 day before serving) Desserts and puddings

Rosewater Pannacotta 2



  • 3½ sheets fine-leaf gelatine
  • 40g caster sugar
  • 600ml double cream
  • 100g plain white chocolate, chopped
  • 5tbsp rosewater

To decorate

  • 300g ripe strawberries, trimmed
  • 3tbsp caster sugar
  • 2tbsp rosewater
  • 2tsp freeze-dried strawberry powder (available from
  • sweet cicely or other edible flowers


The day before, put the gelatine in a bowl of cold water to soak. Put the 40g sugar in a pan with the cream and heat gently over a low heat, stirring, to dissolve the sugar. After around 3 minutes, when it’s just hot but not boiling, add the chopped chocolate and stir until it melts, then remove from the heat. Lift the soaked gelatine out of the water and add it to the cream, stirring, until it dissolves.

Stir in the rosewater and leave for 5 minutes. Stir again, then pour into 4 x 175ml metal or china moulds (don’t use silicone). Allow to cool, then chill for 6 hours or overnight.

The next day, prepare the decoration. Slice all but 4 of the strawberries (these will be used to decorate the plates when serving). Chop the sliced pieces into small cubes.

Put the sugar, rosewater and strawberry powder in a small pan and simmer for 2 minutes. Add the chopped strawberries and simmer for another minute. Strain through a fine sieve set over a bowl to catch the juice.

Put the juice back into the pan and bring to a simmer, keeping a close eye on it, until it begins to look syrupy and thicker. Cool the cooked strawberry cubes and the syrup in separate bowls and chill until ready to serve.

When ready to serve, unmould each panna cotta by filling a small bowl with boiling water just deep enough to reach within 1cm of the top of the mould. Have your serving plates on hand. Carefully put the mould into the water and, on the count of 10, lift it out, quickly pat the base dry and place a single serving plate over the mould and invert it to lift off the mould. Put it in the fridge to settle and repeat with the remaining panna cottas.

Cut the reserved whole strawberries in half. Top each panna cotta with the cooked strawberry cubes and pour over the syrup. Add 2 strawberry halves to each plate and decorate with the flowers.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.

Food styling by Linda Tubby, photography and prop styling by Angela Dukes.
Rosewater Pannacotta 2
Food styling by Linda Tubby, photography and prop styling by Angela Dukes.


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