- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoons gelatin powder
- 1 teaspoon vanilla extract
- 1/2 cup dried rose petals (food‑grade)
- 1 cup water
- 1 can coconut milk (13.5 oz)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Begin by blooming the gelatin in a small portion of milk, allowing it to soften gently. This step ensures your panna cotta achieves a perfectly smooth, delicate texture.
Warm the heavy cream, remaining milk, and sugar together until the mixture steams softly. Avoid boiling, as gentle heat helps dissolve sugar evenly while preserving the cream’s natural richness.
Remove the warm mixture from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract, then strain everything carefully to eliminate any remaining lumps.
Pour the silky mixture into glasses or ramekins, filling each three‑quarters full. Refrigerate several hours until firm, allowing the panna cotta to develop its signature luxurious consistency.
Prepare the rose infusion by steeping dried petals in hot water until fragrant. Strain thoroughly, capturing the aromatic liquid that will add a delicate floral layer to your dessert.
For the coconut sauce, heat coconut milk with sugar until dissolved, then add vanilla. Cool completely, creating a smooth, lightly sweet topping that complements the panna cotta beautifully.
Assemble by pouring rose infusion over the set panna cotta, then drizzling coconut sauce. Chill briefly, garnish if desired, and serve a refined dessert balancing floral elegance and creamy comfort.