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Raspberry panna cotta

[slideshow_deploy id=’1395’]


  • 250ml. milk
  • 250ml. heavy cream
  • 25gr. sugar
  • 3 gelatine leaves (5gr.)
  • 1 vanilla pod


for the topping

  • 50ml. water
  • 50ml. sugar
  • 200gr. raspberries


  1. Soak the gelatine leaves in cold water.
  2. Split the vanilla pod lengthwise and scrape the seeds.
  3. In a medium sized pot, add the milk, cream, sugar, vanilla pod and seeds and bring to simmer over medium heat. Stir occasionally.
  4. Set the pot aside and remove the vanilla pod.
  5. Squeeze the gelatine leaves, add them to the pot and stir well to combine.
  6. Divide into 4 small glasses, let them cool down for a while and place them in the refrigerator for at least 3 hours.
  7. For the topping: add the water and sugar into a small pot and bring to boil. Lower the heat to medium and stir well till the sugar dissolves. Remove the pan from the heat, add half the raspberries, puree with a hand blender and add the remaining raspberries.
  8. Scrape the panna cotta carefully with a knife, turn upside down and shake to make it come off. Garnish with the raspberry syrup.


Raspberry panna cotta

Raspberry panna cotta

Published in Recipes Sweet Tooth


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