Kicked Up Panna Cotta with Fresh Raspberry Sauce
Elevate your dessert game with this luscious Kicked Up Panna Cotta with Fresh Raspberry Sauce, a creamy, indulgent treat that perfectly balances richness and bright fruity flavors. This elegant no-bake dessert starts with a silky-smooth panna cotta infused with real vanilla bean for a warm, aromatic depth, and is topped off with a vibrant, homemade raspberry sauce bursting with fresh berry goodness and a hint of zesty lemon. With just 20 minutes of prep time and a make-ahead convenience perfect for entertaining, this recipe is ideal for dinner parties or romantic evenings. Serve chilled in individual ramekins or glasses, and finish with a drizzle of the tangy-sweet raspberry sauce and a scattering of fresh raspberries for a visually stunning and utterly delicious dessert.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.5 cup granulated sugar
- 1 piece vanilla bean
- 2.5 teaspoons powdered unflavored gelatin
- 3 tablespoons cold water
- 2 cups fresh raspberries
- 0.33 cup granulated sugar (for raspberry sauce)
- 1 teaspoon lemon juice
Instructions
In a small bowl, add 2.5 teaspoons of powdered unflavored gelatin to 3 tablespoons of cold water. Set aside to bloom for about 5 minutes.
In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 0.5 cup of granulated sugar.
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the cream mixture.
Heat the saucepan over medium-low heat, stirring occasionally, until the sugar fully dissolves and the mixture begins to steam. Do not let it boil.
Remove the saucepan from the heat and discard the vanilla bean pod. Stir in the bloomed gelatin until fully dissolved.
Pour the mixture evenly into 6 ramekins or glasses. Let them cool to room temperature before covering with plastic wrap and refrigerating for at least 4 hours, or until fully set.
While the panna cotta sets, prepare the raspberry sauce. In a small saucepan, combine 2 cups of fresh raspberries, 0.33 cup of granulated sugar, and 1 teaspoon of lemon juice.
Cook the raspberry mixture over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5-7 minutes.
Strain the sauce through a fine-mesh sieve into a bowl to remove the seeds, pressing lightly with a spoon. Allow the sauce to cool completely.
To serve, drizzle the chilled panna cotta with the fresh raspberry sauce and garnish with additional fresh raspberries, if desired.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 33.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
