Raspberry Panna Cotta

Raspberry Panna Cotta

I have a thing for cooked cream aka panna cotta. It sounds better in Italian. Everything sounds better in Italian. Go ahead and try. Everything sounds better. Whenever I have to make dessert and I’m in doubt, my go to is panna cotta. Always. Why? It’s delicious, it lends itself to ANY flavor combination (reading into I can use what I have in the house) and it’s silly easy to make. Now you know. I’m pretty sure I have almost a dozen recipes for panna cotta on this site. Clearly I don’t get tired of it and I hope you don’t either.

Raspberry Panna Cotta

Another thing I don’t get tired of are food conferences. I love them so much in fact that I started one with my friend Susan called MIXED. I try to go to as many conferences as possible. Besides learning so much and connecting with friends and clients it’s REALLY refreshing to be around people who take photos of their food before eating (read I feel normal LOL).  In fact, thanks to Dixie Crystals, I’m heading to Austin this week for a food conference, my 4th of THIS year (told you). If you’re going please be sure to come and say hello. I wish I had a panna cotta to give you personally but mmmmh better not try to travel with them. That could be messy.

Raspberry Panna Cotta

You can of course make them at will because as I mentioned they are silly easy, delicious and people will be super impressed. You don’t have to tell them how easy it was. Now straining the seeds from raspberry puree is another story. If you don’t mind the seeds skip that step. Next time I will.


Raspberry Panna Cotta

Total Time 0:00



  1. Into a heavy bottom pan add: cream and sugar. Heat over medium heat whisking until well combined. Allow to cook until bubbles start to form around the edges just prior to boiling.
  2. WHILE cream is cooking. Into a small ramekin add cold water and sprinkle gelatin packet on top. Set aside.
  3. Remove from heat add vanilla extract and firm gelatin mixture. Whisk until well combined.
  4. Equally divide mixture between 5 - 160 ml jars. Transfer to refrigerator to set up for a minimum of 2 hours.
  5. Prior to serving, reserve 6 whole raspberries for garnish and place remaining berries into blender (or mini food processor) and pulse until pureed. Strain mixture through a small sieve. Discard seeds.
  6. Top panna cotta with raspberry puree and optional mint.


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  1. 1

    This is gorgeous and so perfect for summer!

  2. 2

    Raspberries are like a wonder food to me – healthy, light, and so delicious! I can already see myself subbing some coconut milk to make it vegan and sharing this at my next gathering. I may have to invite some friends over just so I can make this…otherwise I might be in danger of eating it all myself!!

  3. 3

    Oh my gawsh!! This is beautiful.. Panna Cotta Perfection!!

  4. 4

    I could eat several of those right now! I love raspberries!

  5. 5

    THIS…is beautiful and droolworthy!

  6. 6

    Wow, wow, wow! What an absolutely stunning dessert, Paula! Will you be at BlogHer Food this weekend? I hope to see you there!

  7. 7

    I love panda cotta and raspberries! Great photos!

  8. 9

    Your photos are SO beautiful and bright, Paula! I love these little panna cottas with raspberries and mint… the perfect summer dessert in my eyes!

  9. 10

    This looks like a nice refreshing and cool dessert for the summer. Do I have to use Dixie Crystals granulated sugar? Living in Greece I don’t think I can find it, can I use regular white sugar?

  10. 11

    Cannot begin to express how much I love the sound of this recipe and these photos! Beautiful! 🙂

  11. 12
    Brenda @ a afarmgirlsdabbles.com /

    These are completely lovely, Paula. See you soon! I’m waiting to board for Austin!

  12. 13

    Oh my gosh, I just want to dive on in to these beauties! We’ll be in Austin, too. Hope to meet you!

  13. 14

    So pretty, love the raspberry!

  14. 15

    Love that raspberry color! These are so beautiful, Paula!

  15. 16

    yum! These looks so good. Can you believe I’ve never made Panna Cotta before? What is wrong with me? p.s. it was so great seeing you (as always) this past weekend!

  16. 17

    How gorgeous is this!

  17. 18

    Oh the Raspberry looks so inviting Paula. I want to dive in now and enjoy these little delights 🙂 Thanks for the recipe

  18. 19

    I absolutely love panna cotta and this raspberry panna cotta sounds and looks out of this world, Paula!


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