Panna Cotta

Once upon a time... a Persian woman. Young, smart and above all: hopelessly in love with the fiercely attractive - but oh so unattainable - prince of the country. The woman didn't let the grass grow on it: in an attempt to conquer his heart, she baked him a cake. Well filled with delicious pistachios, rose petals and cardamom. Guess what? They lived happily ever after. 

Inspired by the Persian Love Cake, we created a delicious Valentine dessert. Small effort, big result. So what are you waiting for? But the Persian Love Panna cotta and seduce your impossible love. (Or enjoy it with your own prince or princess.)

For the soil


  • 1/2 cup Roses and Cardamom Grit
  • 1/2 cup Pistachio Nuts
  • 1 cup Medjool Dates, stoned
  • 1/4 cup Coconut oil
  • 1 teaspoon Vanilla extract


Grease the sides of mini 15 cm jumping moulds with coconut oil and set aside. 

Put the granola grit, pistachio nuts, pitted dates, coconut oil and vanilla extract in a food processor and process into a sticky "dough". Small pieces of nut may still be visible, but it must stick together.

Spoon the mixture into your prepared moulds and press as evenly as possible. Cover and place in the freezer to set.

For the panna cotta


  • 1/2 cup Whole milk (125 ml)
  • 2 Gelatine leaves
  • 1 tablespoon Sugar
  • 1/2 cup Cream (125 ml)
  • 1/2 teaspoon Rose water 


To make the panna cotta, sprinkle the gelatine over milk and sugar in a small pan. Heat it on low heat, stirring, until it all dissolves. This will only take a few minutes. It shouldn't simmer! Mix this with the cream and rose water. 

Pour 1/2 cup of the panna cotta into the moulds on the granola bottom and place in the freezer for 10 minutes. This step ensures a quick closure of the panna cotta p on the bottom. Then add the rest of the panna cotta and put it flat in the fridge, let it set for two hours. 

For the Rose Jelly


  • 1/2 cup Water
  • 1/2 tablespoon Sugar
  • Hand of raspberries
  • 1 Gelatine sheet
  • 1/2 teaspoon Rose water


Put the water and sugar together in a small saucepan with the gelatine sheet. Heat this now and stir over a low heat until everything is well dissolved. This will only take a few minutes. Add some frozen raspberries and the rose water and press the raspberries until the liquid is pink. 

Now gently pour it over the panna cotta. Leave the jelly to set for about 1 hour before serving.

As a topping you put some dried rose petals and pieces of pistachio on it.