Rose Water Panna Cotta with Pistachio Granola Topping

Name: Rose Water Panna Cotta with Pistachio Granola Topping
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1½ cups (360 ml) heavy cream (36% fat), cold; ¾ cup (180 g) Greek yogurt (plain, full-fat), at room temperature; 2 teaspoons (10 ml) rose water (culinary grade); 3 tablespoons (45 ml) honey; 1½ teaspoons (6 g) powdered gelatin (unflavored); 3 tablespoons (45 ml) cold water; pinch kosher salt; 1¼ cups (180 g) shelled roasted salted pistachios, roughly chopped; ¾ cup (70 g) old-fashioned rolled oats; ½ cup (55 g) sliced almonds; 4 tablespoons (55 g) unsalted butter, melted; 3 tablespoons (45 ml) honey; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1½ g) kosher salt; ¼ teaspoon (½ g) ground cardamom (optional); 1 tablespoon (3 g) edible dried rose petals (optional) (optional); 2 tablespoons (30 ml) honey, for drizzling (optional)

From the MyKitchenBank Kitchen

Silky, delicate panna cotta infused with rose water and Greek yogurt, topped with a crunchy, buttery pistachio granola. This elegant Persian-inspired dessert is rich yet refreshing, with the floral notes of rose complemented by toasted nuts and a drizzle of honey. Perfect for entertaining—make it ahead and chill.

Prep: 20 min
Cook: 8 min
Wait: 4 hr
Total: 4 hr 28 min
Makes: 6 servings (about 1 cup panna cotta + ¼ cup granola per serving)

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Ingredients

6 servings

For the Panna Cotta
1½ cups (360 ml) heavy cream (36% fat), cold
¾ cup (180 g) Greek yogurt (plain, full-fat), at room temperature
2 teaspoons (10 ml) rose water (culinary grade)
3 tablespoons (45 ml) honey
1½ teaspoons (6 g) powdered gelatin (unflavored)
3 tablespoons (45 ml) cold water
pinch kosher salt
For the Granola
1¼ cups (180 g) shelled roasted salted pistachios, roughly chopped
¾ cup (70 g) old-fashioned rolled oats
½ cup (55 g) sliced almonds
4 tablespoons (55 g) unsalted butter, melted
3 tablespoons (45 ml) honey
½ teaspoon (2.5 ml) vanilla extract
¼ teaspoon (1.5 g) kosher salt
¼ teaspoon (0.5 g) ground cardamom (optional)
For Serving
1 tablespoon (3 g) edible dried rose petals (optional) (optional)
2 tablespoons (30 ml) honey, for drizzling (optional)

Equipment (8)

Medium saucepan
Instant-read thermometer
Fine-mesh sieve or colander
6 serving glasses or bowls (6–8 oz each)
Shallow baking pan (9×13 inch / 23×33 cm)
Whisk
Rubber spatula
Measuring spoons and cups

Steps

Before you start

Read the recipe entirely; gelatin timing is crucial for texture
Have all ingredients at room temperature before starting
Chill serving glasses or bowls in the freezer for 15 minutes before filling
Toast pistachios lightly to intensify their flavor

1
Bloom the gelatin
- Pour 3 tablespoons (45 ml) of cold water into a small bowl.
- Sprinkle the 1.5 teaspoons (6 g) of powdered gelatin evenly over the water.
- Let it sit undisturbed for 5 minutes until it becomes opaque and spongey (this is blooming).
- Do not stir.
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Ready when: Gelatin is opaque, spongey, and has absorbed the water
Tip: Blooming prevents lumps in the panna cotta. Never skip this step.
2
Heat the creamOven 160°F / 70°C
- Pour 1.5 cups (360 ml) of cold heavy cream into a medium saucepan.
- Warm it over medium heat, stirring occasionally with a whisk, until it reaches 160°F (71°C)—it should steam gently but not boil.
- This takes about 5–6 minutes.
- Remove from heat.
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Ready when: Cream reaches 160°F (71°C) and steams gently
Tip: Use a thermometer to avoid overheating; boiling changes the cream's texture.
3
Dissolve the gelatin
- Add the bloomed gelatin to the hot cream, stirring constantly with a whisk until completely dissolved, about 1 minute.
- The mixture should be smooth with no lumps.
- Remove from heat and let cool for 2 minutes, stirring occasionally.
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Ready when: Gelatin fully dissolved, no visible lumps in mixture
Tip: Whisk constantly to prevent lumps; if you see any, pass the mixture through a fine sieve.
4
Combine yogurt and flavorings
- In a separate bowl, whisk the 0.75 cup (180 g) of room-temperature Greek yogurt with 3 tablespoons (45 ml) of honey, 2 teaspoons (10 ml) of rose water, and a pinch of kosher salt.
- Whisk until smooth and well combined, about 1 minute.
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Ready when: Mixture is smooth and homogeneous, no yogurt lumps visible
Tip: Use room-temperature yogurt so it incorporates smoothly without temperature shock.
5
Temper and blend
- Slowly pour the cooled cream mixture into the yogurt mixture while whisking constantly.
- Add about one-third of the cream mixture first, whisking continuously, then add the remaining cream in two more portions, whisking well after each addition.
- The final mixture should be smooth, light, and pale pink.
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Ready when: Mixture is completely smooth, homogeneous, and light pink
Tip: Adding cream slowly prevents the yogurt from curdling. Whisk constantly and don't rush.
6
Strain and fill glasses
- Pour the panna cotta mixture through a fine-mesh sieve into a bowl, pushing gently with the back of a spatula to catch any lumps or air bubbles.
- Divide evenly among 6 chilled serving glasses (about ¾ cup / 180 ml per glass).
- Cover loosely with plastic wrap.
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Ready when: Panna cotta evenly distributed; surface is smooth
Tip: Straining ensures a silky texture; don't press too hard or you'll incorporate air.
7
Chill the panna cotta
- Refrigerate the filled glasses for at least 4 hours, or until the panna cotta is set and jiggles slightly when gently shaken (it should not be rigid).
- The mixture will set as the gelatin cools and firms.
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Ready when: Panna cotta jiggles gently when shaken but holds its shape
Tip: Do not freeze; gelatin-based desserts become rubbery when frozen.
8
Toast nuts for granolaOven 325°F / 165°C
- Preheat the oven to 325°F (163°C).
- In a shallow baking pan (9×13 inch / 23×33 cm), combine 1.25 cups (180 g) of chopped pistachios, 0.75 cup (70 g) of rolled oats, and 0.5 cup (55 g) of sliced almonds.
- In a small bowl, whisk together 4 tablespoons (55 g) of melted butter, 3 tablespoons (45 ml) of honey, 0.5 teaspoon (2.5 ml) of vanilla extract, 0.25 teaspoon (1.5 g) of salt, and 0.25 teaspoon (0.5 g) of optional ground cardamom.
- Pour the wet mixture over the nuts and oats, and toss well with a spatula until evenly coated.
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Ready when: All nuts and oats coated evenly with honey-butter mixture
Tip: Toss the mixture thoroughly so everything toasts evenly. Don't skip the cardamom if you have it—it's a classic Persian touch.
9
Bake until goldenOven 325°F / 165°C
- Spread the nut mixture evenly across the pan.
- Bake at 325°F (163°C) for 12–14 minutes, stirring halfway through with a spatula, until the granola is light golden brown and fragrant.
- Watch closely toward the end—it can burn quickly.
- Remove from the oven and spread on a clean sheet of parchment paper to cool completely, breaking up any clumps as it cools, about 15 minutes.
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Ready when: Granola is light golden brown, fragrant, and crunchy when cool
Tip: Stir at the midpoint to ensure even browning. It will continue to crisp as it cools.
10
Assemble and serve
- Remove the panna cotta from the refrigerator.
- Top each glass with 3–4 tablespoons (about 30 g) of cooled granola.
- If desired, garnish with a few edible dried rose petals and a light drizzle of honey (about 1 teaspoon per serving).
- Serve chilled.
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Ready when: Panna cotta topped with granola and optional garnishes
Tip: Add granola just before serving so it stays crunchy. Add it earlier if you prefer a softer texture.

Good to know

Tips

Rose water intensity varies by brand; start with 2 teaspoons and add ½ teaspoon more at a time if you want a stronger floral note. Too much rose water becomes soapy.
Gelatin sets best in the coldest part of your refrigerator (usually the back, lowest shelf). Avoid placing panna cotta near the door, where temperature fluctuates.
For a vegan version, substitute 1 tablespoon (15 ml) of cornstarch whisked into 2 tablespoons (30 ml) of cold coconut milk for the gelatin. The texture will be slightly less silky but still delicious.
The granola recipe makes extra, which is perfect: store it in an airtight container and enjoy with yogurt, breakfast, or as a dessert topping for other dishes.

Make ahead

Panna cotta can be made up to 2 days ahead; cover and refrigerate. Granola keeps in an airtight container at room temperature for up to 5 days. Assemble just before serving for maximum crunch.

Storage & reheating

Panna cotta: Cover and refrigerate for up to 3 days. Do not freeze. Granola: Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week (it will soften slightly but remains pleasant). Reheat granola in a 300°F (149°C) oven for 3–5 minutes to restore crispness if desired.

Substitutions

rose water (culinary grade) → 2 teaspoons (10 ml) of orange zest or 1 teaspoon (5 ml) of vanilla extract. Use orange zest for a citrusy twist, or vanilla for a more neutral floral note. Stir into the yogurt mixture in step 4.
Greek yogurt (plain, full-fat) → 0.75 cup (180 g) of crème fraîche or sour cream. Both add tanginess and richness. Use the same amount and temperature-adjust the same way. The panna cotta will be slightly denser.
shelled roasted salted pistachios → 1.25 cups (140 g) of chopped hazelnuts, walnuts, or mixed nuts. Any roasted nut works. Hazelnuts and walnuts pair beautifully with rose water. Keep the same total weight for consistent texture.
ground cardamom → 0.25 teaspoon (0.5 g) of ground cinnamon or a pinch of saffron threads (soaked in 1 tablespoon warm water, then drained). Cinnamon adds warmth; saffron adds luxury and a golden hue. Both are authentic Persian flavors.