Raspberry Panna Cotta with Raspberry Sauce (Coulis), a heavenly dessert that will leave you craving more. This velvety, smooth, and creamy dessert combines the richness of fresh raspberries with the delicate sweetness of a classic panna cotta. The soft and silky texture of the panna cotta melts in your mouth, while the vibrant raspberry sauce adds a burst of tangy and refreshing flavor. The simplicity of this recipe allows you to effortlessly create a dessert that looks as stunning as it tastes, making it perfect for both intimate dinners and special occasions.
Table of Contents
What is Panna Cotta?
Panna cotta is a classic Italian dessert that is popular worldwide. The name “panna cotta” translates to “cooked cream” in Italian.
Panna cotta is typically made by simmering together cream, sugar, and vanilla (or other flavorings) until the mixture is heated and the sugar has dissolved. Gelatin is then added to help set the dessert. The mixture is poured into individual molds or ramekins and chilled until firm. Once set, the panna cotta is ready to be served.
The texture of panna cotta is creamy and smooth, similar to custard or a thick pudding.
Due to its simplicity and versatility, panna cotta can be easily adapted with different flavors and variations. Some common variations include using chocolate, coffee, citrus, or even infusing the cream with herbs like lavender, mint, or hibiscus.
Why you’ll love this recipe
You will love this recipe because it’s easy to make and doesn’t require much of your time. It has a smooth, creamy texture and is light at the same time. The raspberries create the perfect balance of fruit and sweetness. It feels fresh and is the perfect end of a meal.
The addition of raspberry sauce (coulis) adds a burst of flavor, sweetness, and a touch of tanginess. Don’t be intimidated by the name, it’s very easy to make.
Creamy – Smooth – Fruity – Tangy – Sweet – Light.
Recipe Ingredients/ Ingredient notes
- Raspberries – They are the main ingredient, so make sure they taste good. You’ll be surprised how different raspberries can be, just like any other fruit. I use fresh raspberries, but frozen can be used too.
- Cream – Cream adds richness and creaminess to the Panna Cotta. Make sure it has at least 35% fat content.
- Milk – Adds lightness and flavor at the same time. Using only cream will make the Panna Cotta too heavy. Adding milk creates the perfect texture and the right amount of richness.
- Sugar – The sugar is what obviously adds sweetness to the dessert. I recommend using white sugar since brown sugar can somewhat change the color of the Panna Cotta.
- Vanilla – Use good quality vanilla. If possible, use either vanilla paste or vanilla bean instead of extract. Those little vanilla seeds make every bite so much more special.
- Gelatine – It’s what makes the Panna Cotta stable, gives it structure, and allows it to stand. Be careful how much you use. Too much gelatine can make the Panna Cotta too firm and not as light and creamy, and too little can cause the dessert to lose its shape or never form one. You need just the right amount. Panna Cotta should be wobbly but keep its shape; light and creamy.
How to make Panna Cotta: step by step
Step 1: In a saucepan, combine the cream, milk, sugar, salt, and raspberries. Cook on medium heat for about 3 minutes, stirring frequently to prevent it from burning. Meanwhile, bloom the gelatine by mixing it with cold water.
Step 2: Transfer the cream mixture to a blender and blend until smooth. Sieve the liquid and discard the raspberry seeds. Cook for another minute.
Step 3: Take off the heat, and add vanilla and bloomed gelatin. Mix well until the gelatin has dissolved.
Step 4: Pour the mixture into a silicone mold. Transfer to the fridge until firm, at least 4-5 hours.
- Make sure the gelatin is well dissolved, or the Panna Cotta may split when cooled or have gelatine particles left in the dessert. If you are unsure if the gelatine is fully dissolved, run it through a sieve to collect any undissolved gelatine.
- For a smooth texture, make sure to sieve the raspberry seeds once blended with the liquids.
Panna Cotta can have many variations. You can easily substitute raspberries with blackberries and make it exactly the same way. Blueberries are also a great choice, as are strawberries, cassis, and many more.
Storage and reheating
Panna Cotta should be stored in the fridge at all times. I suggest covering it so it doesn’t form a dry layer. You can keep it in the refrigerator for up to a week. Freezing the Panna Cotta is not recommended, due to the change in texture once defrosted.
How much powdered gelatin is equal to a gelatin sheet?
1 tbsp powdered gelatin = 3 gelatin sheets
Can Panna Cotta be made vigan?
You can substitute coconut cream/milk instead of dairy. Agar-agar instead of gelatin.
Is Panna Cotta a pudding?
Panna Cotta is similar to pudding. Pudding is thickened with cornstarch instead of gelatin and sometimes can be similar to a thick cream, not being as stable as Panna Cotta.
TWO INGREDIENTS RASPBERRY SAUCE – You will love this raspberry sauce because it’s easy to make and versatile. It goes perfectly with cheesecake, ice cream, chocolate desserts, or this raspberry panna cotta.
HIBISCUS PANNA COTTA – This luscious, creamy, light, and slightly tart Hibiscus Panna Cotta is definitely something you need to try!
CHOCOLATE PANNA COTTA – You only need a few ingredients and about 15 minutes to make this creamy chocolate goodness.
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Easy Raspberry Panna Cotta with Raspberry Sauce
- 200 ml Heavy cream
- 200 ml Whole milk
- 250 g Raspberries 50g of which is for decoration
- 100 g White granulated sugar 1/2 cup
- 1/8 tsp Salt
- 10 g Gelatin powder or 3 gelatin sheets
- 30 ml Cold water
- 1/2 tsp Vanilla paste or the seed from a half vanilla bean
- In a saucepan combine cream, milk, raspberries (leave the 50g for decoration), sugar, and salt. Cook on medium heat for about 3 minuts. Then transfer to a blander and blend till smoth, about 30 seconds. Pass through a sieve into the same pot it was cooked. Descard the raspberry seeds. Returm to the heat and cook for a minute.
- Meanwhile combine the gelatine and water. Whisk and let it bloom.
- Take the mixture of the heat. Add vanilla and bloomed gelatin. Whisk well, till the gelatin has desolved. If in doubt, pass the liquid through a sieve one more time.
- Pour the liquid to a desired silicone mold and transfer to the fridge. Let it set for at least 4 hours. The panna cotta should be wobbly but keep its shape.
- Serve cold drizzled or with a side of raspberry sauce.