Panna Cotta with Raspberry Gelee
Panna Cotta is a delicious make-ahead dessert that’s simple to make, and also pretty enough for a special occasion. That’s why I love it for entertaining! Because it’s so often served at restaurants, it’s easy to think of it as complicated or fancy, but it’s one of the easiest desserts you can make yourself.
I can’t tell you how much I appreciate make-ahead desserts for parties, special dinners, and other occasions at home. Entrees like Lasagna or Chicken Marsala almost always have to be made just before serving, so it helps to be able to make dessert beforehand and simply have it waiting in the fridge to pull out when it’s time for dessert.
Much like other make-ahead classics like Tiramisu or Creme Brulee, this Panna Cotta does not suffer at all from being made ahead of time. This is true regardless of whether you’re just doing the milk and cream layer or if you’re doing the raspberry gelee on top too. However, the Raspberry Gelee adds such a gorgeous contrasting color and a complementary flavor, so I highly recommend it.
What is Panna Cotta?
Panna Cotta is a creamy Italian dessert that is served cold, and literally translates to “cooked cream.” The combination of milk and heavy cream is traditionally set using gelatin, making it sort of like a creamy jello or pudding. It can be served in glasses like I have here, or inverted onto a plate for a molded look.
I think it looks beautiful in glasses, and the bonus there is that you don’t have to deal with the stress of inverting them perfectly! But, I have had great success with inverting these onto plates as well. The panna cotta stays molded very nicely, while the raspberry gelee spreads slightly on the bottom of the plate.
Tips for Best Results
Use excellent quality dairy – For recipes like this, it’s worthwhile to splurge on really good quality, organic dairy. I have done taste tests of conventional vs organic dairy from various brands sold at the store, and in my experience, organic dairy has way more flavor.
Bloom the gelatin – At the start of the recipe, we will take a few moments to bloom the gelatin with milk. Allowing the gelatin to sit with liquid will ensure that we have a smoother texture at the end. Don’t skip this step!
Chill thoroughly – You want to make this recipe well enough in advance that you don’t have to rush the chilling time. It won’t taste quite right if it’s not served fully chilled.
Step by Step Overview:
In a small saucepan set off the heat, combine whole milk and gelatin together, and let it sit for 5 minutes:
This is called blooming, and ensures that the gelatin dissolves evenly for the smoothest end results.
Heat this mixture over medium heat for a few minutes until the gelatin dissolves, then add heavy cream, sugar, vanilla extract, and salt:
Heat for another 5 minutes or so, stirring occasionally, until the sugar dissolves.
Then pour the cream mixture into glasses:
Let the liquid cool briefly at room temperature, then place into the fridge for 6 hours, to set. Make sure not to rush this process.
For the raspberry gelee, combine gelatin with water, and again, let it bloom:
Add raspberries, fresh lemon juice, and sugar to the pan. You’ll notice that I use frozen, since it’s more economical, but you are welcome to use fresh if you prefer.
More fruit gelee flavor ideas
You can make virtually any flavor of fruit gelee that you like. I love the raspberry here, but have also enjoyed strawberry, cherry, orange, passion fruit, and apricot. I’ve even seen people do pomegranate and peach!
Simmer the raspberry gelee mixture for 5-8 minutes, until the raspberries have broken down into a jammy texture and the sugar has dissolved:
Strain the seeds out using a fine-mesh strainer, stirring it with a spatula to move as much of the liquid away from the seeds as possible:
Let the raspberry gelee cool to room temperature, then pour it evenly over the four chilled glasses:
Return the glasses to the fridge for another hour, to allow the raspberry gelee layer to fully set and chill.
How to Serve
Panna cotta is best served cold, thoroughly chilled from several hours in the fridge. Then at the very last moment, I like to add a few fresh berries on top of each one.
If you’d like to add a few other complementary nibbles for a dessert spread, I recommend serving with Shortbread Cookies and Candied Pecans. Stick with more vanilla-based and lighter desserts. Anything involving chocolate will overpower the palate and take away from the delicate flavors of the panna cotta.
Recipe Tips and FAQ
Keep covered in the fridge for up to 5 days.
Yes, it freezes very well. Cover tightly and store for up to 2 months. To thaw, leave in the refrigerator overnight.
Yes, and you will need to, with all of the chilling time required. One day ahead is the optimal time to prepare this recipe ahead, though you can do it up to 5 days ahead.
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Panna Cotta with Raspberry Gelee
For the Panna Cotta:
- 1/2 cup whole milk
- 1 envelope powdered unflavored gelatin (only use 1.5 tsp of it here)
- 1.5 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the raspberry gelee:
- remainder of above gelatin envelope (about 3/4 tsp)
- 1/4 cup water
- 1.5 cups fresh or frozen raspberries (6 oz, by weight)
- 1/4 cup granulated sugar
- 2 tsp lemon juice
- In a small saucepan off the heat, combine 1.5 tsp of the gelatin with the milk, and let stand for 5 minutes. This process is called blooming, and lets the gelatin absorb liquid and dissolve evenly later on.
- Set the pan over medium heat, and stir frequently for 5 minutes, until the gelatin dissolves, making sure you don’t boil the milk. Turn the heat down to medium low, if necessary.
- Add the heavy cream, sugar, vanilla extract, and salt, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat.
- Evenly pour the mixture into 4 glasses or ramekins of your choice (4-ounce ramekins are a good size), and let cool at room temperature for 15 minutes. Then chill in the fridge for 6 hours to set.
- To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.
- Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine meshed sieve to strain out the raspberry seeds.
- Let the gelee cool to room temperature, about 10-15 minutes, before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
- Refrigerate for another hour to set the gelee. If desired, serve with fresh berries on top, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in February 2019. Originally published August 2011.