What better way to cap off a gorgeous Christmas feast than with perfectly paired desserts and drinks? Our Season of Christmas 2025 recipe series has you covered here with this incredible lift on the classic Panna Cotta, complete with a suite of cocktail and wine pairings!
Dripping in a delightful rhubarb syrup and with beautiful, fragrant rose petal detailing, this is Panna Cotta at its absolute best – perfect for Christmas entertaining.
Serves: 6
Prep time: 25 minutes + 6 hours chilling
Cook time: 10 minutes
Difficulty: moderate
Featured appliances: Hisense 108-Bottle Black Glass Wine Cabinet; Hisense 46-Bottle Wine Cellar; Hisense 140-Can Beverage Cooler
Ingredients
Panna Cotta
600ml thickened cream
200ml full cream milk
½ cup caster sugar
1 vanilla bean, split and seeds scraped
3 gelatine leaves (or 2 tsp powdered gelatine)
Rhubarb Syrup & Garnish
3 rhubarb stalks, trimmed and cut into 2cm pieces
¼ cup caster sugar
¼ cup water
1 tsp rosewater
¼ cup pistachios, finely sliced or slivered
1 tbsp dried Persian rose petals
2 tbsp sugared rose petals (see recipe below)
Edible flowers, for garnish
Sugared Rose Petals
1 egg white
Handful fresh, unsprayed rose petals
2 tbsp caster sugar
Method for Jewelled Panna Cotta with Rose Petals & Pistachios
1. Make panna cotta: Place cream, milk, sugar and vanilla bean seeds and pod in a saucepan. Heat gently until just below simmering, then remove from heat and discard the pod.
2. Soak gelatine leaves in cold water until soft. Squeeze out excess water and stir into the hot cream mixture until dissolved. Pour into 6 moulds or glasses and refrigerate for 6 hours or overnight until set.
3. Make rhubarb syrup: In a small saucepan, combine rhubarb, caster sugar and water.
4. Bring to a gentle simmer and cook for 5–7 minutes until the rhubarb is tender but still holds its shape. Using a slotted spoon, remove the tender pieces and set aside for garnish. Continue simmering the liquid for another few minutes until syrupy. Remove from heat and stir through rosewater. Cool completely.
5. Make sugared petals: Lightly whisk egg white until frothy. Using a soft brush, paint a thin layer over each petal, sprinkle with caster sugar and shake off any excess. Arrange on a lined tray and leave to dry at room temperature for 6–8 hours until crisp.
6. To serve: Unmould panna cottas (or serve in their glasses). Spoon rhubarb syrup around each, top with the tender rhubarb pieces and scatter with pistachios, dried Persian rose petals and sugared rose petals. Finish with edible flowers for colour and height.
Handy Hints for your Jewelled Panna Cotta with Rose Petals & Pistachios
- Choose pale pink or ruby rhubarb for a delicate colour contrast.
- Rhubarb syrup can be made 2–3 days ahead and stored in the fridge.
- For a more perfumed flavour, add an extra drop of rosewater just before serving.
- Sugared petals and mint leaves can be made ahead and stored in an airtight container.
Drinks Pairings – Cocktails and Wine Recommendations
We have a wonderful cocktail for you to try, a fantastic pairing for this Jewelled Panna Cotta with Rose Petals & Pistachios Christmas dessert. Learn how to make them:
There are also a few special Christmas wine pairings ideal to go alongside your Panna Cotta.
Two to try: Vietti Cascinetta Moscato d’Asti (Piedmont, Italy); Innocent Bystander Moscato (Yarra Valley, VIC)
The panna cotta’s creamy base, fragrant rose petals and gently poached rhubarb call for a wine that is light, aromatic and slightly sweet without overwhelming the palate. Moscato d’Asti is delicate and frothy, with notes of rose, lychee and stone fruit that echo the floral and fruity elements in the dish. Closer to home, Innocent Bystander’s pink-tinged Moscato is playful, refreshing and brings a festive sparkle, lifting the richness of the cream while harmonising with the rhubarb and pistachios. Both wines capture a sense of celebration and elegance, perfect for an Australian Christmas table.
Discover More Seasonal Recipes from the Season of Christmas 2025 Series!
Be sure to create the Christmas feast of your dreams with the rest of our mouth-watering recipes from the Season of Christmas series for 2025.