Rose-Infused 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.

Silky panna cotta delicately flavored with rose water, topped with a vibrant homemade raspberry coulis for a refined Valentine’s Day treat. This Italian-inspired Valentine’s Day recipe, ready in about 20 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 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: 10 min Cook: 10 min Serves 6 Italian cuisine 280 cal/serving

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Ingredients

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
2 1/2 tsp unflavored gelatin powder
1 tsp rose water
1 cup fresh raspberries
1 tbsp lemon juice
2 tbsp powdered sugar

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Instructions

Step 1: Sprinkle 2 1/2 tsp unflavored gelatin powder over 1/4 cup whole milk in a small bowl and let bloom for 5 minutes.
Step 2: In a saucepan, combine 2 cups heavy cream, 3/4 cup whole milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling.
Step 3: Remove cream mixture from heat and stir in bloomed gelatin until fully dissolved. Add 1 tsp rose water and mix gently.
Step 4: Pour mixture into 6 small ramekins or molds and refrigerate for at least 4 hours until set.
Step 5: For the coulis, puree 1 cup fresh raspberries with 1 tbsp lemon juice and 2 tbsp powdered sugar in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
Step 6: To serve, dip ramekins briefly in warm water and invert panna cotta onto plates. Spoon raspberry coulis over the top and garnish with a few whole raspberries if desired.