Creamy Rose Petal and Citrus Panna Cotta

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 rose petal essence and a hint of fresh citrus, perfect for a fragrant dessert. This French-inspired recipe (vegetarian), ready in about 20 minutes, layers heavy cream, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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: 10 min Cook: 10 min Serves 6 French cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
1/2 cup (100g) granulated sugar
2 tsp gelatin powder
1 tbsp rose water
1 tsp finely grated orange zest
1/4 cup, chopped (optional garnish) fresh rose petals (edible)
1 tsp vanilla extract

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Sprinkle 2 tsp gelatin powder over 1/4 cup cold whole milk and let it bloom for 5 minutes.
Step 2: In a medium saucepan, combine 2 cups heavy cream, 3/4 cup whole milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring often until sugar dissolves and mixture is hot but not boiling (around 170°F).
Step 3: Remove from heat and stir in the bloomed gelatin until fully dissolved. Add 1 tbsp rose water, 1 tsp vanilla extract, and 1 tsp orange zest, stirring gently.
Step 4: Pour mixture into 6 small ramekins or glasses. Refrigerate at least 4 hours until set.
Step 5: Before serving, garnish with 1/4 cup chopped fresh edible rose petals for an elegant floral touch.