
Raspberry Panna Cotta
Who can resist a creamy, smooth, and refreshing dessert? This raspberry panna cotta is simply irresistible and absolutely delicious. During the month of Ramadan, fresh desserts are always highly appreciated, and I end up preparing them every day. Panna cotta and tiramisu are the two Italian desserts we love most at home. They’re both very easy to make and often much better than what you’d find in a restaurant.
When raspberries are out of season, you can easily use frozen ones, so there’s no need to wait until summer to treat yourself. I’m actually planning to write an article on how to make your own raspberry coulis during raspberry season, so you can stock up for the whole year.
If raspberries are in season where you are, now is the perfect time to try this delicious recipe. I always stick to my go-to panna cotta base, it has the perfect texture: creamy, silky, and smooth, melting beautifully in the mouth.
This raspberry panna cotta can also be made without sugar, using a sweetener or even honey, making it an ideal option for people with diabetes.
Table of Contents
Ingredients:
NB: You can print out the recipe card at the end of the article.
For the Panna Cotta:
- 400 ml heavy cream (13.5 fl oz)
- 400 ml whole milk (13.5 fl oz)
- 4 sheets gelatin (8 g / 0.28 oz)
- 80 g granulated sugar (2.8 oz)
- 2 packets vanilla sugar (or 2 tsp vanilla extract)
For the Raspberry Coulis:
- 350 g fresh raspberries or 300 g raspberry coulis (10.5 oz)
- 1 and 1/2 sheets gelatin (3 g / 0.1 oz)
- 50 g sugar (1.8 oz), adjust to taste
Preparation Steps
Prepare the Panna Cotta
Rehydrate the gelatin sheets in a generous amount of very cold water for about 10 minutes. Make sure they are fully submerged.
In a saucepan, combine the cream, milk, granulated sugar, and vanilla sugar. Place over medium heat.
Stir occasionally to help the sugar dissolve. Remove from heat as soon as the mixture starts to rise. Do not let it boil to avoid forming a milk skin.
Add the well-drained gelatin and stir until fully dissolved.
Pour the mixture into serving glasses, leaving space at the top for the raspberry coulis layer. Let sit at room temperature for around 45 minutes, or until no steam is rising.
Refrigerate for at least 6 hours, preferably overnight, until the panna cotta is fully set.
Prepare the Raspberry Coulis
Prepare the coulis once the top of the panna cotta is set and no longer wobbly.
Rehydrate the gelatin in a bowl of cold water for 10 minutes.
If you’re using fresh raspberries, blend them and strain through a fine sieve to remove the seeds.
In a saucepan, combine the strained coulis and sugar. Heat gently, just until the sugar is fully dissolved.
Remove from heat and stir in the well-drained gelatin until completely dissolved.
Gently pour the coulis over the set panna cotta in the glasses. Let it cool slightly before placing back in the refrigerator to allow the coulis to set.
Decorate with a raspberry before serving.
Suggestions for other Dessert Recipes
Crema Catalana
Algerian rice pudding – Mhalbi

Raspberry Panna Cotta
INGREDIENTS
For the Panna Cotta:
- 400 ml heavy cream
- 400 ml whole milk
- 4 sheets gelatin 8 g / 0.28 oz
- 80 g granulated sugar
- 2 packets vanilla sugar or 2 tsp vanilla extract
For the Raspberry Coulis:
- 350 g fresh raspberries or 300 g raspberry coulis
- 1 and 1/2 sheets gelatin 3 g / 0.1 oz
- 50 g sugar adjust to taste
PREPARATION
Prepare the Panna Cotta
- Rehydrate the gelatin sheets in a generous amount of very cold water for about 10 minutes. Make sure they are fully submerged.
- In a saucepan, combine the cream, milk, granulated sugar, and vanilla sugar. Place over medium heat.
- Stir occasionally to help the sugar dissolve. Remove from heat as soon as the mixture starts to rise. Do not let it boil to avoid forming a milk skin.
- Add the well-drained gelatin and stir until fully dissolved.
- Pour the mixture into serving glasses, leaving space at the top for the raspberry coulis layer. Let sit at room temperature for around 45 minutes, or until no steam is rising.
- Refrigerate for at least 6 hours, preferably overnight, until the panna cotta is fully set.
Prepare the Raspberry Coulis
- Prepare the coulis once the top of the panna cotta is set and no longer wobbly.
- Rehydrate the gelatin in a bowl of cold water for 10 minutes.
- If you're using fresh raspberries, blend them and strain through a fine sieve to remove the seeds.
- In a saucepan, combine the strained coulis and sugar. Heat gently, just until the sugar is fully dissolved.
- Remove from heat and stir in the well-drained gelatin until completely dissolved.
- Gently pour the coulis over the set panna cotta in the glasses. Let it cool slightly before placing back in the refrigerator to allow the coulis to set.
- Decorate with a raspberry before serving.
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