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Panna Cotta with Raspberries

Panna Cotta with Raspberries

This panna cotta from Tamara Novacoviç is the perfect summer dessert, delicious light and refreshing.
By Tamara Novacoviç

This is such a simple Italian dessert, consisting of cream, milk, vanilla, sugar and gelatine. It is often served with (fruit) sauce. This one is made by cooking raspberries with sugar, almost to a jam consistency. You can make it as thick as you like. It’s a great combination.

5.0 from 1 reviews
Panna cotta with raspberries
This is the perfect summer dessert, light and refreshing!
Recipe Type: Dessert
Panna cotta
  • 1 cup (250 ml) heavy cream
  • 1 cup (250 ml) milk
  • seeds from 1 vanilla pod
  • 0.3 oz (10 g) powdered gelatin
  • 2.1 oz (60 g) sugar
Raspberry sauce
  • 10.5 oz (300 g) raspberries
  • 5.2 oz (150 g) sugar
  1. Make panna cotta: combine cream with milk, vanilla and sugar, bring to boil. Remove from heat. Prepare gelatin according to package instructions and dissolve in milk and cream mixture. Pour into serving glasses, let cool to room temperature and put in fridge until it thickens and becomes pudding-like consistency.
  2. Prepare raspberry sauce: combine raspberries with sugar and cook until it thickens into a sauce. Let cool slightly and pour over cold panna cotta.
  3. Serve cold.
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