Description
This Raspberry Panna Cotta is a creamy, elegant Italian dessert featuring a smooth, vanilla-infused cream base topped with a fresh, tangy raspberry sauce. Perfectly set and garnished with fresh berries and mint, it’s a delightful treat for any occasion.
Ingredients
Scale
Panna Cotta Base
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 packet unflavored gelatin (about 2 1/4 teaspoons)
- 3 tablespoons cold water
Raspberry Sauce & Garnish
- 1 1/4 cups fresh raspberries (plus extra for garnish)
- 1 tablespoon lemon juice
- 1 teaspoon powdered sugar (optional for topping)
- Fresh mint leaves (optional for garnish)
Instructions
- Bloom the Gelatin: Sprinkle the unflavored gelatin over 3 tablespoons of cold water in a small bowl. Let it sit undisturbed for 5 minutes to absorb the water and bloom, ensuring a smooth texture when dissolved.
- Heat Cream and Sugar: In a medium saucepan, combine 2 cups of heavy cream and 1/3 cup granulated sugar. Warm over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture is hot but not boiling.
- Add Vanilla and Gelatin: Remove the saucepan from heat. Stir in 1 1/2 teaspoons vanilla extract, then whisk in the bloomed gelatin until it is completely dissolved, ensuring no lumps remain.
- Cool and Pour: Allow the cream mixture to cool for about 10 minutes at room temperature. Then, carefully pour the mixture into serving glasses or ramekins for setting.
- Refrigerate to Set: Place the glasses in the refrigerator and chill for at least 4 hours, or until the panna cotta has fully set and is firm to the touch.
- Prepare Raspberry Sauce: In a small saucepan, combine 1 1/4 cups fresh raspberries and 1 tablespoon lemon juice. Cook over medium heat until the raspberries break down into a sauce, about 5 minutes. Sweeten with 1 teaspoon powdered sugar if desired. Stir well and remove from heat.
- Cool Sauce and Top: Let the raspberry sauce cool completely at room temperature, then spoon it evenly over the set panna cotta in each serving dish.
- Garnish and Serve: Decorate with fresh raspberries and mint leaves if desired. Serve the dessert chilled for a refreshing and elegant finish.
Notes
- Ensure the cream mixture is warm but not boiling to avoid curdling the gelatin.
- The gelatin packet used usually contains about 2 1/4 teaspoons – this amount is perfect for this recipe.
- Fresh raspberries provide the best flavor, but frozen can be used if fresh are unavailable.
- If you want a sweeter sauce, adjust the powdered sugar according to your taste.
- For best results, prepare panna cotta a day ahead to allow full setting and flavor melding.
- This dessert can be made gluten-free and vegetarian by ensuring gelatin is a suitable type or using a vegetarian gelatin substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1 ramekin)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 100 mg
Keywords: Raspberry Panna Cotta, Italian dessert, creamy dessert, no-bake panna cotta, gelatin dessert, raspberry sauce dessert, easy dessert recipe
