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.
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Panna cotta with raspberries
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
Description
This panna cotta is a delightful Italian dessert, featuring a creamy vanilla base topped with a homemade raspberry sauce, perfect for summer.
Ingredients
- 1 cup (250 ml) heavy cream
- 1 cup (250 ml) milk
- Seeds from 1 vanilla pod
- 1 tbsp (10 g) powdered gelatin
- 1/4 cup (60 g) sugar
- 10 1/2 oz (300 g) raspberries
- 5 oz (150 g) sugar
Instructions
- In a saucepan, combine 1 cup of heavy cream, 1 cup of milk, seeds from 1 vanilla pod, and 2.1 oz of sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, remove the saucepan from the heat. Prepare the gelatin according to the package instructions, then dissolve it into the hot milk and cream mixture, stirring until fully incorporated.
- Pour the panna cotta mixture into serving glasses or molds. Allow them to cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours or until set.
- For the raspberry sauce, combine 10 1/2 oz of raspberries and 5.2 oz of sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches a jam-like consistency. This should take about 10-15 minutes.
- Once the panna cotta is set, top each serving with the raspberry sauce. Serve chilled.
Notes
- For a thicker sauce, cook the raspberries longer until they reach your desired consistency.
- You can substitute vanilla extract if you don’t have a vanilla pod.
- Store panna cotta in the refrigerator for up to 3 days.
- Serve chilled for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35
- Sodium: 40
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
- Cholesterol: 60
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Frequently Asked Questions
How thick should the raspberry sauce be?
That’s entirely up to you. The recipe instructs you to cook 10½ oz (300 g) of raspberries with 5 oz (150 g) of sugar for 10–15 minutes until the mixture reaches a jam-like consistency. Cook it longer if you prefer a thicker topping, or pull it off the heat earlier for a pourable sauce.
Can I use vanilla extract instead of a vanilla pod?
Yes. The notes specifically say you can substitute vanilla extract if you don’t have a vanilla pod. The pod’s seeds are steeped in the cream-milk mixture, so simply add your extract after you remove the pan from the heat. 
How long can panna cotta be stored in the refrigerator?
According to the recipe notes, panna cotta keeps in the refrigerator for up to 3 days. Store the panna cotta and raspberry sauce separately and combine them just before serving for the best texture.
Why does the panna cotta need at least 4 hours to set?
The gelatin needs time to fully set the cream-milk mixture into that characteristic silky, firm-but-yielding texture. The recipe calls for 1 tbsp (10 g) of powdered gelatin dissolved into the hot liquid; the 4-hour minimum in the refrigerator gives the gelatin network enough time to form completely.
:))))
Mmmmm! I love raspberries the way you love lemons. :-)