Print

Raspberry Panna Cotta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy vanilla panna cotta topped with tangy raspberry sauce, delivering a smooth, elegant dessert that is both refreshing and visually stunning.

Ingredients

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract or seeds from 1 vanilla bean
  • 2 teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons honey or sugar for raspberry sauce

Instructions

  1. Sprinkle the gelatin over cold water and let it bloom for 5 minutes.
  2. In a saucepan, heat the cream, milk, sugar, and vanilla until hot but not boiling.
  3. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  4. Pour the mixture into serving glasses or ramekins and refrigerate for at least 4 hours until set.
  5. For the raspberry sauce, cook raspberries with honey or sugar over medium heat until softened and slightly thickened. Strain through a sieve if desired and let cool.
  6. Once panna cotta is set, spoon the raspberry sauce over the top just before serving.

Notes

  • Thaw frozen raspberries before making the sauce and drain excess liquid.
  • Gelatin is essential for setting the custard properly.
  • Optional: add a splash of lemon juice to the raspberry sauce for extra brightness.
  • Mini glasses or jars work well for individual portions.

Nutrition

Find it online: https://thefamilycooking.com/raspberry-panna-cotta/