# Raspberry Panna Cota > Silky, lightly sweet Italian-style panna cotta topped with a bright raspberry coulis. This no-bake dessert is elegant enough for dinner parties yet simple enough for a weeknight treat. Canonical URL: https://www.topshelf.recipes/recipes/raspberry-panna-cotta ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 9, 2026 Last Updated: September 3, 2026 ## About This Recipe Raspberry panna cotta is the kind of dessert that looks like it took hours but comes together with a few careful steps. This version leans into a high cream-to-milk ratio for a luxuriously silky mouthfeel that still yields a gentle wobble; the vanilla-scented custard is barely sweet, designed so that a bright, tart raspberry coulis cuts through the richness. Using powdered gelatin keeps the technique accessible, and a short cook for the coulis preserves fresh raspberry flavor while the lemon juice sharpens the finish. What makes this recipe reliable is attention to temperature and timing: blooming the gelatin, warming the cream just to steaming (not boiling), and skimming foam before chilling produce a satin-smooth surface that unmolds beautifully. The coulis can be sieved for an elegant, seedless sauce or left rustic with seeds for texture. Make it a day ahead for stress-free entertaining, unmold and dress at the last minute, and pair it with a crispy cookie or toasted nuts to add crunch against the panna cotta's velvet softness. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 270 minutes - Servings: 6 - Difficulty: Easy - Category: General ## Ingredients ### Bloom the gelatin - 2 1/4 tsp powdered gelatin - 3 tbsp cold water (for blooming gelatin) ### Warm the cream base - 2 cups heavy cream - 1 cup whole milk - 1/4 cup granulated sugar (for cream) - 1 tsp pure vanilla extract ### Make the raspberry coulis - 12 oz fresh raspberries (for coulis) - 2 tbsp granulated sugar (for coulis) - 1 tbsp fresh lemon juice ### Unmold and serve - 8 leaves fresh mint leaves (for garnish, optional) ## Ingredient Guide ### powdered gelatin Powdered gelatin is a flavorless gelling agent made from animal collagen (usually pork or beef) used to set desserts like panna cotta, mousses, and jellies; it’s sprinkled over cold water to “bloom” before being dissolved in warm liquid. It yields a clear, tender gel without adding flavor or aroma and is common in European and modern dessert cookery but unfamiliar to some home cooks or vegetarians. You’ll find it in the baking aisle (brands like Knox) or online. Vegetarian/vegan substitutes include agar-agar (a seaweed-derived gelling agent that sets firmer and requires different handling) or pectin for fruit-based preparations, while leaf/sheet gelatin is a direct animal-derived equivalent. ## Instructions ### 1. Bloom the gelatin Sprinkle the powdered gelatin evenly over the cold water in a small bowl and let it sit undisturbed for 5 minutes. The gelatin will swell and soften — this ensures it dissolves smoothly later. ### 2. Warm the cream base Combine the heavy cream, whole milk and 1/4 cup sugar in a medium saucepan and add the vanilla. Warm the mixture over medium-low heat just until steam rises and small bubbles form at the edges (do not boil), stirring occasionally to dissolve the sugar. ### 3. Incorporate gelatin and cool slightly Remove the saucepan from the heat and stir the bloomed gelatin into the hot cream until completely dissolved. Allow the mixture to cool 5–10 minutes (it should still be pourable but not hot) and skim any foam from the surface with a spoon. ### 4. Pour into molds and chill Divide the panna cotta mixture evenly among six 5–6 oz (150–175 ml) ramekins or glasses. Let cool to room temperature, then cover and refrigerate until fully set, at least 4 hours or overnight. (This recipe makes six individual servings.) ### 5. Make the raspberry coulis While the panna cotta chills, combine the raspberries, 2 tablespoons sugar and the lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture is syrupy, 5–7 minutes; purée with an immersion blender or in a blender and, if desired, press through a fine-mesh sieve to remove seeds. Cool to room temperature, then refrigerate until ready to serve. ### 6. Unmold and serve To unmold, run a thin knife around each ramekin, dip the bottoms in hot water for 3–5 seconds, then invert onto plates. Spoon the raspberry coulis over each panna cotta and garnish with a few fresh raspberries and mint leaves. Serve chilled. ## Nutrition Estimated nutrition per serving (about ½ cup): - Calories: 422 kcal - Protein: 6.3 g - Carbohydrates: 25.9 g - Fat: 34 g - Saturated Fat: 21.4 g - Trans Fat: 1.1 g - Fiber: 3.6 g - Sugar: 18.6 g - Added Sugars: 12.5 g - Cholesterol: 111 mg - Sodium: 65 mg - Potassium: 260 mg - Calcium: 162 mg - Iron: 0.5 mg - Vitamin D: 1.3 mcg ## Tips ### Bloom Gelatin Properly Sprinkle the powdered gelatin over cold water and let it sit 5 minutes so the granules fully hydrate; underbloomed gelatin can leave gritty lumps or prevent setting. ### Heat Gently, Don't Boil Warm the cream-milk until steaming and small bubbles form at the edge—boiling can break milk proteins and change the texture and flavor of the finished panna cotta. ### Skim Off Foam After stirring in the gelatin and letting the mixture cool slightly, skim any foam with a spoon for a glassy, professional-looking surface. ### Strain For Silkiness Pass the cream mixture through a fine-mesh sieve as you pour into molds to catch any undissolved gelatin or bits of vanilla for a perfect, smooth set. ### Seedless Coulis Shortcut Cook the raspberries briefly and press them through a fine sieve with the back of a spoon; you’ll get a glossy, vibrant sauce without the seeds. ## Variations and Substitutions ### Vegetarian: Agar-Agar Substitute Use agar-agar powder (about 1 tsp for this ratio) dissolved in the liquid—bring it to a simmer for 1–2 minutes to activate, then pour and chill; note agar sets firmer and at room temperature so texture will differ slightly. ### Lighter: Yogurt Blend Replace 1 cup of heavy cream with whole-milk Greek yogurt (fold it in off heat) for a tangier, lighter panna cotta and reduce added sugar by 1–2 tablespoons to taste. ### Chocolate Raspberry Panna Cotta Whisk 3 ounces of chopped dark chocolate into the hot cream until melted before adding the gelatin, and reduce the sugar slightly; the raspberry coulis remains an ideal bright partner. ### Honey & Citrus Twist Swap the 1/4 cup sugar in the cream for 3 tablespoons honey and add a teaspoon of orange zest, leaving the coulis with just a touch of lemon for balance. ## Notes This panna cotta is wonderfully creamy with a vibrant raspberry finish — perfect for summer gatherings or as an elegant finish to any meal. It’s make-ahead friendly, so you can prep earlier in the day and finish just before serving. ### Storage and Make-Ahead Panna cotta keeps well in the refrigerator for up to 3 days; store covered to prevent absorption of other odors. Keep the raspberry coulis in a separate airtight container for up to 5 days and spoon over just before serving. Freezing is not recommended—the delicate texture will be compromised when thawed. ### Serving Suggestions Serve each unmolded panna cotta on a chilled plate with a generous spoonful of coulis and a scattering of whole raspberries and mint leaves. Add a crunchy element like toasted sliced almonds, almond tuiles, or a buttery shortbread cookie to contrast the creamy texture, and pair with a slightly sweet wine (Moscato d'Asti or a late-harvest Riesling) or an espresso for an after-dinner finish. ## Frequently Asked Questions ### Can I use gelatin leaves instead of powdered gelatin? Yes—bloom gelatin leaves in cold water for 5 minutes, squeeze out excess water, then stir the softened leaves into the warm cream until dissolved; check the package strength as leaf gelatin can vary and you may need to adjust quantity slightly. ### Why didn't my panna cotta set? Common causes are underbloomed gelatin, not enough gelatin relative to the liquid, or adding gelatin to a mixture that's too cool so it never dissolved; always bloom gelatin, dissolve it in hot liquid, and use the proper gelatin-to-liquid ratio. ### How can I get a super-smooth top for unmolding? Skim any foam after mixing, strain the mixture into a jug before pouring, and chill covered and undisturbed so condensation doesn't mar the surface. ### Can I make the panna cotta ahead of time? Yes—you can prepare and chill the panna cotta up to 48 hours in advance; store them covered in the refrigerator and add the coulis and garnishes just before serving. ### My coulis tastes bitter—what happened? Overcooking the berries can develop a bitter edge, and underripe or old raspberries are less sweet; cook just until the fruit breaks down and adjust sweetness or a splash more lemon to brighten the flavor. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Carbonara Garlic Cream Sauce](https://www.topshelf.recipes/recipes/carbonara-garlic-cream-sauce) - [Honey Garlic Glazed Salmon](https://www.topshelf.recipes/recipes/honey-garlic-glazed-salmon) - [One-pot Portuguese Chicken and Rice](https://www.topshelf.recipes/recipes/one-pot-portuguese-chicken-and-rice) - [Huli Huli Chicken](https://www.topshelf.recipes/recipes/huli-huli-chicken) - [No-Bake Funny Halloween Treats: 15 Quick Recipes](https://www.topshelf.recipes/articles/no-bake-funny-halloween-treats-15-quick-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)