Rose Panna Cotta with Strawberries


Panna Cotta is a classic restaurant dessert that Mandy prepared often when she was the pastry chef at Ad Hoc restaurant in Napa. This version celebrates all the wild roses that grow in our area.

Rose Panna Cotta with Strawberries
Recipe type: Dessert
Serves: 6 servings
For the Panna Cotta
  • 1½ teaspoons powdered gelatin
  • 2 tablespoons rosewater
  • 3 cups sour cream
  • ½ cup buttermilk
  • 1¼ teaspoon pure vanilla extract
  • ⅔ cup granulated sugar
  • 12 rose petals for garnish
For the Strawberries
  • 3 cups sliced strawberries
  • 2 tablespoons granulated sugar
  • 1 tablespoons orange zest
  • pinch of salt
To Make the Panna Cotta:
  1. In a small mixing bowl, pour the gelatin in an even layer and then add the rosewater. Give it a stir and let set for about 5 minutes.
  2. In a medium mixing bowl, whisk together the sour cream, buttermilk, vanilla, and sugar until thoroughly combined.
  3. Ladle ½ cup of the sour cream-buttermilk mixture into a small saucepan and heat over medium-low heat, stirring constantly until just warmed.
  4. Add the softened gelatin to the saucepan and whisk constantly until it is dissolved. Remove the pan from the heat and set aside to cool for 5 minutes. Strain through a fine mesh strainer into a bowl or pitcher and pour the panna cotta into 6 (4-to5-ounce) ramekins or molds.
  5. Cover with plastic wrap and refrigerate for at least 5 hours or up to 2 days.
To Make the Strawberries:
  1. Mix all the ingredients together and chill in the refrigerator until panna cottas are ready.
To Assemble:
  1. We usually serve panna cotta right in the ramekins they are poured into but you can unmold them. Run the tip of a knife gently around the edge of each panna cotta. Fill a medium wide mixing bowl with hot water and dip each ramekin two-thirds of the way up, then immediately unmold onto a serving plate.
  2. Top the panna cottas with the macerated strawberries and rose petals.