Indian Lassi Panna Cotta

This dessert is a clever mash-up: the silky Italian texture of panna cotta with the flavors of a classic Indian sweet lassi. Cardamom, rose water, and tangy yogurt carry the dish, while gelatin sets it just barely enough to hold its shape with a spoon’s gentle push.

Bloom the gelatin correctly and the rest is easy. Stir it into cold water first, then warm gently in a water bath until completely dissolved. Dump it in before dissolving and you’ll chase stubborn lumps through the whole dessert.

Whisking the gelatin and yogurt into the warm milk mixture (rather than straight into hot) prevents the yogurt from splitting and keeps the texture silky. Pour into glasses if you want drama, or lightly oiled molds if you want to turn them out.

Chef Tips

• Use good quality rose water. Cheap versions taste like soap; proper food-grade rose water tastes like perfume in the best possible way.
• Don’t boil the milk mixture. Simmer is enough. Boiling changes the texture.
• Chill at least 4 hours, preferably overnight. Panna cotta needs time to set up fully.
• Dip the outside of molds in warm water for 5 seconds to release cleanly if you’re unmolding.

Variations

• Swap rose water for orange blossom water for a different floral note.
• Add a pinch of saffron bloomed in the warm milk for color and earthy perfume.
• Top with fresh pomegranate arils, candied rose petals, or a drizzle of honey instead of pistachios and coconut.