Go Back
Rose and Saffron Panna Cotta with Berry Compote

Rose and Saffron Panna Cotta with Berry Compote

Rose and Saffron Panna Cotta with Berry Compote - An Indian twist to the delicate, silky, indulgent Italian custard.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4


Rose and Saffron Panna Cotta

  • 1 pint 2 cups/470 grams heavy whipping Cream
  • 1 teaspoon unflavored gelatin
  • ¼ cup 50 grams sugar
  • 1 tablespoon milk
  • 2 generous pinches of saffron
  • 3-4 teaspoon rose water See Recipe Notes.

Berry Compote

  • 1 cup approx. 120 grams frozen mixed berries
  • 30 grams approx. 2.5 tablespoons granulated sugar
  • 1-2 teaspoon rose water See Recipe Notes.

Nut Topping

  • ½ tablespoon granulated sugar
  • a few saffron threads optional
  • 1 tablespoon golden raisins
  • 1 tablespoon Sliced almonds
  • ½ tablespoon desiccated coconut I used the dried desiccated coconut


  • Mint leaves


Rose and Saffron Panna Cotta

  • In a small bowl, warm the milk and soak saffron threads for at least 20 minutes.
  • In a small saucepan, stir the gelatin into the heavy whipping cream and let sit for 5 minutes. Heat up the mixture (on medium-high heat) and stir constantly to ensure the gelatin is completely mixed in with the cream.
  • Stir in the sugar and the saffron threads along with the milk and rose water.
  • Bring the mixture to a boil, have it simmer for about 15 min and stir occasionally.
  • Remove from heat and let it cool down to room temperature. Stir occasionally to break the film that forms on the surface.
  • Pour the cooled mixture into four dessert bowls. Cover the bowls with cling film and place them in the fridge for at least 2 hours or till the Panna Cotta sets.

Berry Compote

  • In a medium-sized saucepan, mix together frozen berries and sugar. Heat the saucepan on medium-high, stirring occasionally to melt the sugar.
  • Once the sugar has melted and berries have become soft, add the rose water.
  • Take off heat and cool.

Nut topping

  • In a small bowl, mix together all the ingredients listed under "Nut Topping"

To serve

  • Once the Panna Cotta is set, spoon the mixed berry compote over the Panna Cotta, top it with a little bit of nut topping and garnish with mint leaves.
  • Serve.


1. Rosewater - The exact flavor of rose water depends on the quality of the rose water used. Different brands tend to have different aromas and flavors. I would suggest adding a few drops at a time and test the flavor. Stop adding the rose water when you are satisfied with the flavor and aroma.
2. The gelatin tends to stick to the sides and bottom of the saucepan while heating. Make sure to scrape the sides and bottom while stirring.
3. Once you remove the panna cotta from heat, stirring occasionally, to prevent the film from forming on the surface.
4. Cooling and setting time are not considered while specifying the preparation and cooking times.
5. You can make ahead all the components (Panna Cotta, Berry Compote, and Nut topping) and assemble just before serving.