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Raspberry panna cotta decorated with fresh berries and raspberry sauce
Creamy and smooth panna cotta with raspberries and fresh fruit

Raspberry Panna Cotta

Author: Flavelo
Recipes Cakes and Desserts
One of the most beautiful accompaniments to classic 'cooked cream' (panna cotta) is raspberry. The lively acids of the red berry fruit cut through the fatty richness of the cream, cleansing the palate so every bite remains as enjoyable as the first. Simple, refined, yet festive.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Sieve: To remove raspberry seeds.
  • Whisk: For mixing.
  • Saucepan: For cooking.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine leaves in ice-cold water for 5-10 minutes.

Tip: Cold water ensures proper hydration of the gelatine without it dissolving.
2 ✓

Measure the cream, milk, and granulated sugar into a saucepan. Scrape in the seeds of the vanilla pod and toss in the pod too. Heat until steaming, but do not let it boil vigorously.

Tip: Steam indicates it is hot enough for the sugar to dissolve and flavours to mingle.
3 ✓

Remove from heat, take out the vanilla pod. Squeeze out the gelatine and stir into the warm cream until completely dissolved.

Tip: Residual heat is just enough to melt the gelatine.
4 ✓

Strain the mixture, then pour into glasses. Let cool, then refrigerate for at least 4 hours.

Tip: Store covered with cling film so the surface doesn't dry out.
5 ✓

For the sauce, cook the raspberries with the icing sugar, lemon juice, and water for 5 minutes. If you want a smooth sauce, pass through a sieve to remove seeds.

Tip: Passing through a sieve (straining) removes hard seeds, leaving only silky purée.
6 ✓

Let the sauce cool completely, then spoon onto the top of the panna cotta when serving.

Tip: Put cold sauce on cold cream, otherwise the surface will melt.

Recipe FAQ

Why did the panna cotta collapse?
There wasn't enough gelatine, or you didn't chill it long enough. Gelatine needs time to build structure.

Ingredients

  • 500 ml Double cream (min. 30%)
  • 250 ml Milk
  • 100 g Granulated sugar
  • 1 pc Vanilla pod
  • 6 pcs Gelatine leaves
  • 200 g Raspberries (fresh or frozen)
  • 50 g Icing sugar
  • 1 tbsp Lemon juice
  • 50 ml Water