I love making this jasmine panna cotta because it’s elegant, light, and incredibly soothing. The floral aroma feels like a gentle breeze, and it’s one of those desserts that impresses without being difficult.
A Delicate Treat I Keep Coming Back To
I wanted to create a dessert that feels like a breath of spring — light, creamy, and delicately floral. This jasmine panna cotta is infused overnight for the most aromatic experience, then set into a silky-smooth cream that melts on your tongue. It’s perfect for dinner parties or a quiet moment of indulgence.
Why you‘ll love this recipe
- It’s beautifully fragrant with real jasmine blossoms
- The silky texture is perfectly balanced with a light sweetness
- It’s easy to make, yet feels luxurious and refined
- The presentation is stunning with just a few fresh flowers
- Ideal for make-ahead desserts
Ingredients:
- 450 ml whole milk
- 15 g dried jasmine flowers (food grade)
- 260 ml heavy cream
- 15 g gelatin sheets
- 30 g granulated sugar
- fresh jasmine flowers (for garnish), as needed
Instructions:
- Cold Infuse the Jasmine Milk
Place 450 ml whole milk and 15 g dried jasmine flowers into a sealed container. Stir well, then refrigerate for 8–12 hours (overnight is best) to let the floral aroma fully infuse into the milk.
- Strain and Heat
Strain out the jasmine flowers using a fine mesh sieve.
Transfer the infused milk to a saucepan, add 30 g granulated sugar, and heat gently over low heat. Once small bubbles appear at the edges, turn off the heat.
- Prepare the Gelatin
Soak 15 g gelatin sheets in ice water for about 10 minutes until soft. Squeeze out the excess water and stir the softened gelatin into the warm jasmine milk until fully dissolved.
- Mix and Chill
Add 260 ml heavy cream and stir until well combined.
Pour the mixture into molds or ramekins. Refrigerate for at least 4 hours, or until fully set.
Garnish with fresh jasmine flowers before serving.
Frequently Asked Questions
Can I use gelatin powder instead of sheets?
Yes, you can substitute 15 g gelatin sheets with about 5 g gelatin powder. Bloom the powder in a few tablespoons of cold water before adding it to the warm milk.
How long does jasmine panna cotta last in the fridge?
It can be stored in the refrigerator for up to 3 days, covered to prevent any strong fridge odors from affecting the flavor.
Can I make it vegan?
This specific version uses dairy and gelatin, but you could explore a vegan version using agar-agar and plant-based milk and cream alternatives, though the texture will be slightly different.
Do I have to strain the milk after steeping?
Yes, straining removes the dried jasmine petals and ensures a silky-smooth final texture.
Make-Ahead Jasmine Blossom Panna Cotta
Ingredients
- 450 ml whole milk
- 15 g dried jasmine flowers food grade
- 260 ml heavy cream
- 15 g gelatin sheets
- 30 g granulated sugar
- fresh jasmine flowers for garnish, as needed
Instructions
Cold Infuse the Jasmine Milk
- Place 450 ml whole milk and 15 g dried jasmine flowers into a sealed container. Stir well, then refrigerate for 8–12 hours (overnight is best) to let the floral aroma fully infuse into the milk.
Strain and Heat
- Strain out the jasmine flowers using a fine mesh sieve.
- Transfer the infused milk to a saucepan, add 30 g granulated sugar, and heat gently over low heat. Once small bubbles appear at the edges, turn off the heat.
Prepare the Gelatin
- Soak 15 g gelatin sheets in ice water for about 10 minutes until soft. Squeeze out the excess water and stir the softened gelatin into the warm jasmine milk until fully dissolved.
Mix and Chill
- Add 260 ml heavy cream and stir until well combined.
- Pour the mixture into molds or ramekins. Refrigerate for at least 4 hours, or until fully set.
- Garnish with fresh jasmine flowers before serving.
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