Vanilla-Raspberry Panna Cotta

vanilla-raspberry panna cotta Dessert Italian
Vanilla-Raspberry Panna Cotta
  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 8

Cap off an Italian meal with these mini cups of silky custard, topped with honey and raspberries. They're easy to make and delightful to serve.


  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2/3 cup whipping cream
  • 2/3 cup milk
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/3 cups fresh raspberries
  • 2 tablespoons honey
  • Fresh mint sprigs


  • 1
    In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
  • 2
    In 2-quart heavy saucepan, heat whipping cream, milk, sugar and vanilla over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.
  • 3
    Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
  • 4
    Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.

No nutrition information available for this recipe

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