Nourish: Osmanthus Panna Cotta
June 30, 2025
When the weather warms, there’s something luxurious about a chilled dessert that feels both delicate and refreshing. This panna cotta is infused with dried osmanthus flowers, a classic East Asian ingredient with a subtle, apricot-like fragrance, and topped with bright, tart passionfruit.
The result is a soft, gently set cream with floral notes balanced by the punchy tropical acidity of fresh passionfruit. It’s light yet satisfying, simple yet elegant, perfect for warm evenings to end meal.
Whether served in small glass cups or turned out into bowls, it’s a summer dessert that’s as beautiful to look at as it is to eat. We hope you enjoy it as much as we do.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- ~3/4 tablespoons of dried osmanthus flowers (about 2–3 teaspoons)
- ½ teaspoon of good extract
- 3 tablespoons of cold water
- ~2¼ teaspoons of powdered gelatin
- ¼ cup sugar
- 4 passion fruits
Steps
- Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl and let it bloom for 5–10 minutes.
- Meanwhile, in a saucepan, combine the milk, cream, sugar, dried osmanthus flowers, and the split vanilla extract and warm gently over medium-low heat until steaming but not boiling.
- Remove from heat and let it steep for 5–10 minutes to infuse the floral notes. Strain the mixture to remove the flowers and vanilla pod, then return the warm liquid to the pan if needed and stir in the bloomed gelatin until fully dissolved.
- Pour the panna cotta mixture into serving glasses or molds, allow to cool slightly, then cover and refrigerate for at least 4 hours or overnight until set.
- When ready to serve, top each panna cotta with the pulp of one fresh passionfruit and enjoy well-chilled.
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