Vanilla Panna Cotta with Raspberries

Name: Vanilla Panna Cotta with Raspberries
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 2 1/4 teaspoons gelatin powder; 6 tablespoons cold water; 2 cups fresh raspberries; 1/4 cup granulated sugar; 1 tablespoon lemon juice

Highlighted under: Soft Recipes

I absolutely adore making Vanilla Panna Cotta with Raspberries. This elegant dessert has become my go-to for special occasions because it is both simple to prepare and impressively delicious. The creamy, velvety texture of the panna cotta, combined with the tartness of fresh raspberries, creates a delightful balance that keeps everyone asking for more. Plus, the beauty of this recipe is how quickly it comes together—perfect for when I want a stunning dessert in just a short amount of time!

Created by

Aileen Prescott

Last updated on 2026-01-08T14:41:36.664Z

When I first attempted this Vanilla Panna Cotta, I was pleasantly surprised by how effortless it was to make. The trick is to let it chill long enough to set, ideally overnight. This allows the flavors to intensify, giving the panna cotta a smooth, rich taste that's truly luxurious. The use of high-quality vanilla extract elevates the dish even further.

Pairing the panna cotta with fresh raspberries is my favorite part. The bright acidity of the berries not only complements the sweetness of the dessert but also adds a vibrant touch to the presentation. I always make sure to prepare the raspberry sauce just before serving for the freshest taste.

        Why You Will Love This Recipe
        The creamy texture and rich vanilla flavor are utterly indulgent
The tart raspberries provide a refreshing contrast
It's a show-stopping dessert that’s surprisingly easy to make

      

Mastering the Perfect Panna Cotta

Achieving a silky, smooth panna cotta requires careful attention during the heating process. Make sure to heat the cream mixture over medium heat, stirring consistently until the sugar dissolves. Avoid boiling, as this can result in a grainy texture. The mixture should be hot but not bubbling; you’re essentially creating a creamy base that enhances the vanilla flavor, which is pivotal to your final dish's richness.

When incorporating the gelatin, ensure it is fully dissolved into the warm cream. I recommend using a whisk to blend it in thoroughly, as undissolved particles can lead to an uneven texture. If you notice any lumps after you've mixed in the gelatin, gently reheat the mixture on low until fully smooth, ensuring your panna cotta’s consistency is flawless.

Creating the Raspberry Sauce

The raspberry sauce is a crucial component that elevates the panna cotta from merely delicious to spectacular. When cooking the raspberries, it’s essential to keep an eye on them as they soften—this usually occurs around the 5-minute mark. Stirring occasionally will help prevent sticking and ensure even cooking. If you prefer a smoother sauce, straining out the seeds through a fine-mesh sieve is a great option; just remember to press down firmly to extract all the delicious juice.

Adjusting the balance of sweetness and acidity in your raspberry sauce can greatly enhance the overall flavor profile. If you find the sauce too tart, feel free to add more sugar in small increments. Alternatively, a splash of orange juice can introduce a unique flavor twist and complement the raspberries beautifully. Always taste as you go to ensure it matches your preference.

Ingredients

Gather the following ingredients before you start:

For the Panna Cotta

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 1/4 teaspoons gelatin powder
6 tablespoons cold water

For the Raspberry Sauce

2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice

Instructions

Follow these steps to create your Vanilla Panna Cotta:

Prepare the Gelatin

In a small bowl, sprinkle the gelatin over the cold water and let it stand for about 5 minutes until softened.

Heat the Cream Mixture

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves but do not let it boil. Remove from heat.

Incorporate the Gelatin

Stir the softened gelatin into the warm cream mixture until fully dissolved. Mix in the vanilla extract.

Pour into Molds

Divide the mixture evenly among four ramekins or molds. Cover and refrigerate for at least 4 hours, or until set.

Make the Raspberry Sauce

In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes until the raspberries soften and release their juices. Strain through a fine-mesh sieve, if desired.

Serve

To serve, dip the bottoms of the ramekins in warm water for a few seconds, then invert onto plates. Drizzle with raspberry sauce and garnish with fresh raspberries.

Pro Tips

For a more enhanced flavor, consider infusing the cream with a pinch of salt or a splash of orange zest while heating.

Make-Ahead Tips

This panna cotta is an excellent make-ahead dessert, perfect for entertaining. You can prepare it a day in advance, allowing you more time to enjoy your guests. Simply store the set panna cotta, covered, in the refrigerator. The texture will remain creamy and delightful for up to two days after preparation, so you don’t have to rush when planning your menu.

For the raspberry sauce, consider making it several hours ahead as well. It stores well in an airtight container in the refrigerator for about 3 days. Just give it a quick stir before serving to mix any settled juices, and it will be as fresh as when you first made it.

Ingredient Substitutions

If you're looking for a lighter option, you can replace half of the heavy cream with coconut cream. This will impart a subtle flavor while maintaining a creamy texture. Just make sure to use good quality coconut cream to avoid any separation during the setting process.

For a non-dairy version, substitute almond or soy milk for the whole milk and a plant-based cream for the heavy cream. Keep in mind that these alternatives can affect the setting slightly, so ensure to check the consistency during preparation and adjust gelatin content if needed.

Questions About Recipes

→ Can I use a different fruit for the sauce?

Absolutely! This panna cotta pairs well with strawberries, blueberries, or a mixed berry sauce.

→ How long can I keep leftovers?

The panna cotta can be stored in the refrigerator for up to 3 days, but it's best enjoyed fresh.

→ Is it possible to make this dairy-free?

Yes! Substitute heavy cream and milk with coconut milk or any other non-dairy milk, though the texture may vary slightly.

→ Can I use gelatin sheets instead of powder?

Yes, you can use gelatin sheets. Usually, 1 sheet equals about 1 teaspoon of powdered gelatin; use about 6 sheets for this recipe.