Raspberry Panna Cotta
Panna Cotta. It sounds fancy and it tastes delicious but you’ll never realize how simple it is to make. Only 5 ingredients in a restaurant-quality dessert. It is basically a gelatin dessert made with heavy cream. If you can make a box of jello you can make my Raspberry Panna Cotta. It just needs some heating and stirring. That’s what makes this Panna Cotta Recipe easy.
Panna cotta used to be the dessert I would order anytime I saw it on a restaurant menu. Most of the time I prefer its cool creaminess to creme brulee (I don’t love that burned sugar crust), cakes, ice creams, and almost all the rest.
Panna Cotta for the first time
I don’t remember the first time I tried it but I think it was when I was in college and my best friend and I went to the ChikaLicious Dessert Bar in New York City. It was a splurge, $15 just for dessert, but it came in three courses and I couldn’t resist trying it. A dessert app, dessert main dish, and dessert dessert? I was there. And it was amazing.
My Raspberry Panna Cotta is inspired by this recipe by David Leibovitz which was the first panna cotta I ever made at home.
Raspberry Panna Cotta
This is the ideal keto dessert because the base of it is heavy cream. It is like eating the best fat bomb you will ever try!
If you’d like a traditional vanilla panna cotta instead try my Keto Panna Cotta recipe! And then make sure to make Keto Creme Brulee.
How to bloom gelatin:
Blooming gelatin can be tricky. There is nothing worse than biting into a rubbery chunk when enjoying a delicate dessert. Here are my steps to blooming gelatin.
- Sprinkle gelatin over cold water.
- Let sit for five minutes.
- Add boiling water and stir until the gelatin dissolves.
- To be safe you can strain it through a mesh sieve.
Real raspberry Puree
This is really the key ingredient for my raspberry panna cotta. But you can also sub in other fruit purees instead!
Any berry will work. Just puree and strain out the seeds.
Pink Desserts for Valentine’s Day
It’s great to get that beautiful pink color without using food coloring!
Just a few simple steps to make a restaurant quality dessert. That is what makes my Raspberry Panna Cotta so easy!
Make sure to try these Valentine’s Day Keto Cookies too!
My Raspberry Panna Cotta is perfect for Valentine’s Day or any other time of year.
More sweet treats for your Valentine:
Sugar-Free Chocolate Whipped Cream
Dark Chocolate Raspberry Truffle Bark
White Chocolate Raspberry Ice Cream
Low Carb Cupcakes with Strawberries
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Raspberry Panna Cotta
Ingredients
- 1 cup raspberries
- 2 cups heavy cream
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 teaspoons powdered unflavored gelatin
- 4 tablespoons cold water
Topping:
- 1 cup raspberries
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ground into a powder or other powdered sweetener to taste
Instructions
- Put the cold water in a medium bowl. Sprinkle with the gelatin. Let stand 5 to 10 minutes.
- Heat 1 cup of the raspberries until warm (do not discard the juice) and strain through a fine mesh strainer. Discard the pulp and seeds. Set the raspberry puree aside. Put the remaining raspberries in the fridge for later.
- Heat the cream and sweetener until the sweetener is dissolved. Remove from the heat. Whisk in the raspberry puree.
- Whisk vigorously whisking slowly pour the cream mixture over the gelatin. Stir until the gelatin dissolved. Divide between 6 small glass jars or ramekins.
- Refrigerate for 2 to 4 hours. Add the remaining 1 tablespoon sweetener to the raspberries. Divide between the now firm panna cottas. Store in the refrigerator.
I LOVE your recipes, all of them!
Thank you!
We made this for Valentine’s Day- my husband and kids loved it! We are excited to make this in the summer as well. Thank you for sharing this recipe!
The recipe has potential, but it isn’t quite there yet. The amount of gelatin left it with a more jello texture than the smooth texture you’d expect from a panna cotta. I would suggest reducing the gelatin amount and increasing the raspberry amount in the panna cotta so the raspberry flavor isn’t so subtle. Because I think it was decent and has potential, I would make it again, but would start making modifications on the gelatin and raspberry amounts to get this dessert where it will shine.
My mouth is watering just thinking about this. I love raspberry anything!!
This came out so lovely. I think I’ll make them again for Valentines 🙂
I am lactose intolerant so cannot use heavy cream. Is there an alternative that would work?
Thank you
Here is a recipe for dairy-free panna cotta: https://downshiftology.com/recipes/berry-coconut-panna-cotta/
You can sub in my sweetener for the honey.
Do I need fresh raspberries or can I use frozen that have been thawed?
Thawed should work.
Thank you!
What can I use instead of gelatin?
I’m sorry, this recipe needs gelatin. It won’t thicken without it.