Chocolate and Rosewater Panna Cotta with Raspberry Coulis

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate panna cotta infused with rosewater and rich dark chocolate, paired with a vibrant raspberry coulis to celebrate love with every spoonful. This Italian-inspired Valentine’s Day recipe, ready in about 25 minutes, pairs heavy cream, whole milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tsp rosewater
3 oz, finely chopped dark chocolate
2 tsp powdered gelatin
3 tbsp cold water
1 cup fresh raspberries
1 tbsp lemon juice
2 tbsp honey

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Instructions

Step 1: Sprinkle 2 tsp powdered gelatin over 3 tbsp cold water in a small bowl and let bloom for 5 minutes.
Step 2: In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1/2 cup granulated sugar; heat over medium until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
Step 3: Remove from heat and stir in 3 oz finely chopped dark chocolate until melted and smooth, then add 1 tsp rosewater and the bloomed gelatin, stirring until fully dissolved.
Step 4: Pour the mixture into 4 ramekins and refrigerate for at least 4 hours or until set.
Step 5: For the coulis, blend 1 cup fresh raspberries, 1 tbsp lemon juice, and 2 tbsp honey until smooth; strain through a fine sieve and chill.
Step 6: To serve, unmold panna cottas onto plates and drizzle generously with the raspberry coulis.