Strawberry-Rosewater Panna Cotta with Pistachio Crumble

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Silky panna cotta delicately flavored with rosewater and topped with a vibrant strawberry compote and crunchy pistachio crumble. This French-inspired Mother’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 320 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.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 1/2 tsp unflavored gelatin powder
• 1 tsp rosewater
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 tbsp lemon juice
• 1/2 cup pistachios, chopped
• 2 tbsp brown sugar
• 1 tbsp unsalted butter, melted

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, sprinkle 2 1/2 tsp unflavored gelatin over 1/4 cup cold whole milk and let bloom for 5 minutes.
2. Step 2: In a medium saucepan, combine 2 cups heavy cream, remaining 3/4 cup whole milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).
3. Step 3: Remove the cream mixture from heat and stir in the bloomed gelatin, 1 tsp rosewater, and 1 tsp vanilla extract until gelatin fully dissolves.
4. Step 4: Pour the mixture into 6 small ramekins or molds. Refrigerate for at least 4 hours until set.
5. Step 5: For the strawberry compote, combine 1 1/2 cups sliced fresh strawberries and 1 tbsp lemon juice in a bowl. Let sit for 10 minutes to macerate.
6. Step 6: For the pistachio crumble, mix 1/2 cup chopped pistachios, 2 tbsp brown sugar, and 1 tbsp melted unsalted butter in a small bowl. Spread on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant and golden, stirring once.
7. Step 7: To serve, unmold panna cotta onto plates, spoon strawberry compote on top, and sprinkle with pistachio crumble.