Rose Infused Panna Cotta

Rose Infused Panna Cotta

Rose Infused Panna Cotta is perfectly light, silky, and creamy with the perfect subtle rose taste and faint floral aroma.


I just returned from China last weekend. I was surprised to find a wide variety of tea there. China is famous as the birthplace of tea, which mostly comes from the Chinese Camelia sinensis tea plant. Nonetheless, there were actually a lot of flower varieties drunk as tea.

I stumbled upon these beautiful dried rose buds, known as mei gui hua (玫瑰花) in China. It was not expensive, I got this one for 10 Yuan for a small package like the picture below. You can also found dried rose buds sold online.

It is fascinating that Chinese people use rose buds as medicinal edible food with many health benefits, especially for women. Being quite fragrant and mild in nature, they are ideal for regulating Qi and blood, improving blood circulation to reduce menstrual discomforts, reducing anxiety, improving skin complexion, and moisture.


How to Make Rose Infused Panna Cotta

Rose Infused Panna Cotta is a silky, rich, and creamy vanilla panna cotta with a unique and delicate rose flavor. It includes very few basic ingredients. It is basically a simple mixture of rose-infused milk and cream, sugar, vanilla, as well as gelatin to set the mixture and create a custard-like consistency. You make this dessert just like making the classic panna cotta, but with an extra step of steeping the rose buds though.

Despite the rose infusion, this dessert is perfectly light with subtle rose taste and faint floral aroma. Together they do not have a strong flavor, therefore allowing us to appreciate the subtlety of this rose infusion. It is the perfect post-dinner dessert, as well as a great substitute for your afternoon cup of tea. Rose Infused Panna Cotta is definitely a dessert I would like to indulge to relax from stress.



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Rose Infused Panna Cotta

Rose Infused Panna Cotta is perfectly light, silky, and creamy with the perfect subtle rose taste and faint floral aroma.

Course Dessert
Keyword Panna Cotta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 1/2 cup whole milk (120 ml)
  • 2 cups heavy cream (480 ml)
  • 1/4 cup granulated sugar (50 gr)
  • 2 sheets gelatin
  • 1/2 tsp vanilla extract
  • 2 tbsp dried rose buds (25 rose buds)


  1. If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.

  2. Soak the gelatin sheet in cold water until soft. Set aside.

  3. In a medium saucepan, heat milk, heavy cream, and sugar until simmer (do not boil). Remove from the heat.

  4. Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted.

  5. Add vanilla extract and dried rose buds. Allow the mixture to steep for 10-15 minutes.

  6. Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.

  7. To remove from the mold, dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.


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