Panna Cotta Recipe with Raspberry Sauce (2024)

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This panna cotta recipe is an Italian classic. It’s a make-ahead, impressive dessert that’s not only delicious, but so easy to make.

Panna Cotta Recipe with Raspberry Sauce (1)

I wanted to make this panna cotta recipe for an event last month. It looked really lovely, so it was my inspiration for this light and super simple dessert.

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In the US, we use powdered gelatin, so I substituted this for the sheet gelatin she used in her recipe. and I also used a real vanilla bean instead of vanilla extract. Although it’s made with cream, panna cotta is refreshingly light!

You may also enjoy this Crème Brûlée recipe, too.

Panna Cotta Recipe with Raspberry Sauce (2)

What is Panna Cotta?

Literally translated from Italian, “panna cotta” means “cooked cream”. That’s what this dessert is: a sweetened, cooked cream with added flavor and a little gelatin.

This no-bake dessert is so easy, it actually shouldn’t be classified as cooking, and everyone will be impressed! A little raspberry (or your choice of fruit) sauce, and you’re golden! (Manu used passion fruit in her recipe, and a raspberry coulis with this other white chocolate panna cotta recipe.)

Panna Cotta Recipe with Raspberry Sauce

Inspired by Manu’s Menu serves 6

FULL PRINTABLE RECIPE BELOW

Ingredients

  • 12 oz heavy whipping cream(organic, with no added ingredients if you can find it)
  • 2 oz milk
  • 3 Tbsp sugar
  • 1 whole vanilla bean, split (or 1/2 tsp vanilla bean paste)
  • 3/4 to 1 tsp gelatin (powder)
  • (water, to soften gelatin)

Raspberry sauce

  • 1 cup (about 4 oz) fresh or frozen raspberries
  • 2 Tbsp sugar

Directions

Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat, then add the softened gelatin and stir.

Heat until the gelatin is completely dissolved, then remove from heat and take out the vanilla bean. Pour into moulds, ramekins, or small containers which have been rinsed with water.

Refrigerate to set for at least 4 hours, but preferably overnight.

Meanwhile, continue with the next part of this panna cotta recipe and make the raspberry sauce. Place the berries and sugar in a small pot, over medium high heat for about 8 minutes. Remove from heat, and taste for sweetness, adding more sugar if desired. Press through a sieve to remove seeds, and keep sauce to serve on/with the vanilla panna cotta.

Serve the Creamy Italian Dessert

When ready to serve, unmold each vanilla panna cotta onto a serving plate, and drizzle the raspberry syrup on top or as desired. If you are want to do the same decor on the plate as I did, put the syrup in aplastic condiment bottle and make swirls on the plate.

Panna Cotta Recipe with Raspberry Sauce (5)

If you don’t have gelatin, you could try making posset, a similar recipe that’s British instead of Italian. My friend Cynthia from What a Girl Eats has a lovely recipe. I hope you enjoy this simple panna cotta recipe!

Panna Cotta Recipe with Raspberry Sauce (6)

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Panna Cotta Recipe with Raspberry Sauce (7)

Vanilla Panna Cotta with Raspberry Sauce

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

A light, creamy Italian dessert which is essentially named, 'cooked cream'.

Ingredients

  • 12 oz heavy whipping cream (organic, with no added ingredients if you can find it)
  • 2 oz milk
  • 3 Tbsp sugar
  • 1 whole vanilla bean, split
  • 1 tsp gelatin (powder)
  • (water, to soften gelatin)

Raspberry sauce

  • 1 cup fresh or frozen raspberries
  • 2 Tbsp sugar

Instructions

  1. Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat, then add the softened gelatin and stir.
  2. Heat until the gelatin is completely dissolved, then remove from heat and take out the vanilla bean. Pour into ramekins, or small containers which have been rinsed with water (according to Manu, this will help the Panna Cotta to release afterwards.)
  3. Set in fridge to set for at least 4 hours, but preferably overnight.
  4. Meanwhile, make the raspberry sauce by placing the berries and sugar in a small pot, over medium high heat for about 8 minutes. Remove from heat, and taste for sweetness, adding more sugar if desired. Press through a sieve to remove seeds, and keep sauce to serve on/with the Panna Cotta.
  5. When ready to serve, unmold onto a serving plate and serve with the raspberry syrup.

Notes

This can be served on its own, or with any type of fruit sauce.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 266Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 68mgSodium: 22mgCarbohydrates: 16gFiber: 2gSugar: 14gProtein: 3g

Nutrition info is estimated.

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Panna Cotta Recipe with Raspberry Sauce (2024)

FAQs

How to make panna cotta mary berry? ›

To make the panna cotta, soak the gelatine leaves in a small bowl of cold water for about 5 minutes or until soft. 3. Pour the single and double cream into a saucepan, add the sugar and gently bring to the boil, stirring to dissolve the sugar, until just scalding (about to boil). Immediately remove from the heat.

Why has my panna cotta not set? ›

When you boil gelatin, it loses its thickening power and won't set up as desired. The other issue is not giving the panna cotta enough time to set up. On your next go, take a look at Faith's tutorial and follow the panna cotta ratio below.

How long will panna cotta keep in the fridge? ›

You can keep it softly set and serve it in a sparkling glass, or let it gel a little more firmly and pot it in a Dixie cup to unmold as a plated dessert. What's more, panna cotta has an extraordinary shelf life—it can keep 10 days or longer in the fridge, if tightly wrapped and protected from savory odors.

Why is my panna cotta rubbery? ›

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

How to make pana cotta? ›

Method
  1. Prepare the molds: Lightly brush or spray six 6-ounce ramekins with oil. ...
  2. Soften the gelatin: ...
  3. Warm the cream and sugar: ...
  4. Whisk the cream into the gelatin: ...
  5. Add the sour cream and vanilla: ...
  6. Fill and chill the molds: ...
  7. Make the raspberry sauce: ...
  8. Unmold the panna cotta:

What are the main ingredients in panna cotta? ›

Panna cotta means “cooked cream” in Italy, and that's essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste.

How do you rescue panna cotta? ›

If the panna cotta refuses to let go, try quickly dipping the mold in hot water and trying again. One trick is to brush a very thin layer of flavorless oil on the inside of each mold before pouring in the mixture. If the panna cotta absolutely won't come out, get a spoon and enjoy it straight from the dish...

How do you keep vanilla seeds from sinking in panna cotta? ›

Method
  1. Place a pan over a medium heat. ...
  2. Once boiling, remove from heat and add the soaked gelatine. ...
  3. Pass the mixture through a sieve and leave to cool - if you are able to cool over a bowl of crushed ice, this will help to keep the vanilla seeds from sinking to the bottom.

Why does my panna cotta split? ›

If you find that your panna cotta separates into two layers, one that's creamy and one that's more gelatin-like — there can be two reasons. First, either your gelatin didn't bloom and dissolve properly when stirred into the cream. Second, the cream mixture boiled after the gelatin was added.

Can you put too much gelatin in panna cotta? ›

The reason for the gelatin is obvious — a perfect panna cotta should have just enough that it seems the cream is barely holding together. It quivers when you touch it. When there's too much gelatin, the custard feels stiff and cheesy. Too little and, well, you've got a puddle on the plate when you unmold it.

Is panna cotta good or bad for you? ›

Panna cotta can always be the right dessert — whether you're throwing a fancy party or a small one, have lots of time or no time, are gluten-free, dairy-free, allergy-prone, vegan, or simply craving a delicious and creamy sweet. It's perfect.

Why is my panna cotta gritty? ›

Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.

Can you use plastic cups for panna cotta? ›

Panna Cotta (serve 4-6)

I use good quality plastic cup because they're easier to wiggle. -Put cream, vanilla bean, sugar, and gelatin in a pan. Continuously stir in medium heat until almost boiling. Pour into molds and chill.

Does panna cotta jiggle? ›

The ultimate panna cotta should have the perfect wobble — this is an indication of the texture, which should be silky, creamy, melt in the mouth but not too bouncy or rubbery. I'd rather a panna cotta that is more wobbly than too set, personally.

What is the difference between bavarois and panna cotta? ›

The main difference being, bavarois is made using a crème anglaise (english custard) base, i.e. bavarois contains egg yolks whereas panna cotta does not and hence makes an apt vegetarian option.

What is the difference between panna cotta and vanilla pudding? ›

There's one main distinction that makes the two desserts so different, and it has to do with their makeup. Pudding and custard are thickened with egg yolks to give them their traditional appearance. Instead of egg yolks, panna cotta is hardened with gelatin, and egg yolks are not present within the recipe.

Why does my panna cotta have two layers? ›

If you find that your panna cotta separates into two layers, one that's creamy and one that's more gelatin-like — there can be two reasons. First, either your gelatin didn't bloom and dissolve properly when stirred into the cream. Second, the cream mixture boiled after the gelatin was added.

How do you make panna cotta Nigella? ›

Heat cream and half and half (single cream) with vanilla bean as well as the seeds. Had sugar and gelatine and stir well until everything is melted, do not boil. Pour into 6 serving cups. Refrigerate for at least 3-4 hours.

What's the difference between creme brulee and panna cotta? ›

What is the difference between panna cotta and creme brulee? While they are both similar, dairy-based desserts, creme brulee uses eggs while panna cotta uses gelatin.

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