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–+ servings
A mini white chocolate cake topped with fresh raspberries and drizzled with white chocolate, next to a slice of layered cake.

Raspberry Panna Cotta

Learn how to make a classic Italian dessert, panna cotta, with a vibrant raspberry topping. This recipe breaks down the steps for a smooth, creamy texture and a beautiful presentation.
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Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 ramekins
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Panna Cotta
  • 1/4 oz. unflavored gelatin
  • 1 1/4 cups half-and-half divided
  • 1/2 cup granulated sugar
  • 1/4 tsp. kosher salt
  • 1 3/4 cups heavy cream
  • 1 1/2 tsp. vanilla bean paste
For the Raspberry Topping
  • 1 cup seedless raspberry jam
  • 3 Tbsp. water
  • 2 Tbsp. orange liqueur or fresh orange juice
For Serving
  • 1 cup fresh raspberries to serve

Equipment

  • Small bowl
  • medium saucepan
  • Baking sheet
  • ramekins
  • plastic wrap
  • microwave-safe bowl
  • dish
  • small knife

Method
 

  1. In a small bowl, sprinkle the gelatin over ¼ cup of the half-and-half. Allow the gelatin to soften for 10 minutes.
  2. In a medium saucepan, combine the remaining 1 cup of half-and-half, sugar, and salt. Whisk the mixture over medium-low heat until steaming. Add the gelatin and continue to whisk, careful not to boil the mixture, until the gelatin and sugar are dissolved.
  3. Remove the mixture from the heat and whisk in the heavy cream and vanilla bean paste.
  4. Place 6 (6-oz.) ramekins on a baking sheet. Divide the cream mixture among the ramekins, using a ladle or spoon so that the vanilla bean paste is evenly distributed. Place a large sheet of plastic wrap over the baking sheet, careful not to let the plastic touch the cream.
  5. Refrigerate for 6 hours or overnight.
  6. In a medium microwave-safe bowl or glass measuring cup, combine the raspberry jam, 3 tablespoons of water, and orange liqueur or orange juice. Microwave in 10-second increments until smooth and well combined. Allow to cool before using.
  7. Fill a dish with hot water. Using a small knife, loosen the top edges of the panna cotta from the ramekin, careful not to cut into the custard. Dip the ramekin up to its rim into the bowl of water for about 3 seconds. Invert onto a serving plate.
  8. To serve: Spoon the raspberry mixture over each serving of panna cotta. Top with fresh raspberries. Serve immediately.

Notes

This recipe is great for making ahead for parties or special occasions. Ensure the panna cotta is fully set before unmolding.

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