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.
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.
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
Raspberry Panna Cotta
Ingredients
- 2 cups heavy whipping cream
- 3/4 cup <Dixie Crystals granulated sugar
- 1 teaspoon pure vanilla extract
- .25 ounce packet gelatin
- 3 tablespoons COLD water
- 6 ounces fresh raspberries
- fresh mint leaves - optional
Instructions
- 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.
- WHILE cream is cooking. Into a small ramekin add cold water and sprinkle gelatin packet on top. Set aside.
- Remove from heat add vanilla extract and firm gelatin mixture. Whisk until well combined.
- Equally divide mixture between 5 - 160 ml jars. Transfer to refrigerator to set up for a minimum of 2 hours.
- 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.
- Top panna cotta with raspberry puree and optional mint.
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Katrina @ Warm Vanilla Sugar says
This is gorgeous and so perfect for summer!
Marly says
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!!
Erika says
Oh my gawsh!! This is beautiful.. Panna Cotta Perfection!!
Angie says
I could eat several of those right now! I love raspberries!
Cathy Pollak ~ Noble Pig says
THIS…is beautiful and droolworthy!
Kelly Senyei | Just a Taste says
Wow, wow, wow! What an absolutely stunning dessert, Paula! Will you be at BlogHer Food this weekend? I hope to see you there!
Jess says
I love panda cotta and raspberries! Great photos!
Jess says
I meant panna, of course, not panda. Silly auto-correct. 🙂
Meredith says
Love!
Georgia @ The Comfort of Cooking says
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!
Chris says
I cannot agree with you more on the photos!
Chris says
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?
Sommer @ ASpicyPerspective says
Cannot begin to express how much I love the sound of this recipe and these photos! Beautiful! 🙂
Brenda @ a afarmgirlsdabbles.com says
These are completely lovely, Paula. See you soon! I’m waiting to board for Austin!
Anna @ Garnish with Lemon says
Oh my gosh, I just want to dive on in to these beauties! We’ll be in Austin, too. Hope to meet you!
Laura (Tutti Dolci) says
So pretty, love the raspberry!
Ali | Gimme Some Oven says
Love that raspberry color! These are so beautiful, Paula!
katie says
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!
Chung-Ah | Damn Delicious says
How gorgeous is this!
Cheryl says
Oh the Raspberry looks so inviting Paula. I want to dive in now and enjoy these little delights 🙂 Thanks for the recipe
Roxana | Roxana's Home Baking says
I absolutely love panna cotta and this raspberry panna cotta sounds and looks out of this world, Paula!