Vanilla panna cotta
A silky smooth panna cotta paired with a vibrant raspberry sauce. This elegant dessert is easy to prepare and perfect for entertaining. Chilled to perfection and served with a fruity garnish, it’s sure to impress.
Updated : 30 June, 2025
Easy
More than 1 hour.
Ingredients
For the panna cotta
6 grams
Gelatin
250 milliliters
Milk
250 milliliters
Heavy cream
1
Vanilla pod
For the sauce
175 grams
Sugar
175 milliliters
Water
350 grams
Raspberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To begin, soak the gelatine in a small bowl of cold water until they become soft.
Step 2
In a saucepan, combine the milk, cream, sugar, and the vanilla pod along with its seeds. Gently bring the mixture to a simmer, then remove and discard the vanilla pod.
Step 3
Add the gelatin to the warm cream mixture. Remove from the heat and stir thoroughly until the gelatine is fully dissolved.
Step 4
Pour the mixture evenly into 4 ramekins and allow them to cool to room temperature. Once cooled, place them in the fridge for at least 1 hour, or until fully set.
Step 5
Meanwhile, for the sauce, combine the sugar and water in a saucepan. Bring to a boil, then lower the heat and simmer until the sugar has completely dissolved.
Step 6
Remove from heat and add half of the raspberries. Blend the mixture until smooth using a hand blender.
Step 7
Strain the sauce through a sieve into a clean bowl and stir in the remaining raspberries.
Step 8
When ready to serve, carefully unmould each panna cotta onto a serving plate. If they resist, briefly dip the ramekins into warm water to loosen.
Step 9
Spoon the berry sauce over the panna cottas and serve.