Rose-Infused Cardamom Panna Cotta with Raspberry Coulis

By AislePrompt Editorial · ·

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.

Silky panna cotta delicately flavored with rose water and cardamom, served with a vibrant, tangy raspberry coulis perfect for a Valentine’s Day treat. This Italian-inspired Valentine’s Day recipe, ready in about 25 minutes, pairs whole milk, heavy cream, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 6 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Sprinkle 2 1/2 tsp gelatin powder over 3 tbsp cold water in a small bowl and let bloom for 5 minutes until spongy.
  2. Step 2: In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1/2 cup granulated sugar, and 1/2 tsp ground cardamom. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
  3. Step 3: Remove from heat and stir in the bloomed gelatin until completely dissolved. Add 1 tsp rose water and mix well. Pour mixture into six 4-oz ramekins or molds. Refrigerate for at least 4 hours or until set.
  4. Step 4: Meanwhile, prepare raspberry coulis by blending 1 1/2 cups fresh raspberries, 1 tbsp lemon juice, and 2 tbsp powdered sugar until smooth. Strain through a fine sieve to remove seeds.
  5. Step 5: To serve, dip ramekins briefly in hot water and invert panna cotta onto plates. Drizzle raspberry coulis around and garnish with a few whole raspberries if desired.

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