There’s something undeniably magical about a well-made panna cotta. With its silky, melt-in-your-mouth texture and an elegant, glassy layer of fruit jelly on top, this dessert is a showstopper. The combination of creamy vanilla and tangy raspberry makes it feel indulgent yet refreshing. Whether you’re hosting a dinner party or simply treating yourself, this Vanilla Raspberry Panna Cotta is a recipe you’ll come back to time and again.
For me, panna cotta has always felt like the dessert equivalent of a little black dress—simple, classic, and endlessly versatile. I first discovered panna cotta at a tiny Italian café during a vacation, and since then, I’ve been hooked. It was one of those desserts that seemed intimidating at first, but once I learned how straightforward it is to make, I knew it would become a staple in my kitchen.
This particular recipe strikes the perfect balance of flavors. The vanilla base is rich and creamy without being overly heavy, while the raspberry jelly adds a burst of vibrant, fruity tartness. Plus, it’s a no-bake recipe, which means no fussing with ovens or worrying about overbaking. It’s perfect for any occasion, from a cozy family dinner to a celebratory gathering. And the best part? You can make it ahead of time, leaving you stress-free when it’s time to serve dessert.
Why You’ll Love This Recipe
This Vanilla Raspberry Panna Cotta checks all the boxes for an impressive yet approachable dessert. Here’s why you’ll adore it:
- Easy to Make: Despite its fancy appearance, this recipe is incredibly simple. The steps are clear, and the ingredients are minimal.
- No-Bake Dessert: Forget turning on the oven! This dessert comes together on the stovetop, making it ideal for warm days or when you don’t want to fuss with baking.
- Beautiful Presentation: The layered look of creamy vanilla panna cotta and vibrant raspberry jelly is stunning and guaranteed to impress.
- Make-Ahead Friendly: You can prepare this dessert up to three days in advance, making it a fantastic option for entertaining.
- Customizable: Swap out the raspberry jelly for other fruits like mango, strawberry, or blueberry to suit your taste or the season.
Each spoonful is a delightful contrast of textures and flavors—the smooth, creamy panna cotta paired with the tangy, slightly firm jelly layer is truly irresistible.
Preparation Time and Servings
- Preparation Time: 20 minutes (active time)
- Chill Time: 6–8 hours (or overnight)
- Servings: 6 individual portions
Ingredients
Vanilla Panna Cotta Layer
- 2 cups heavy cream (or a dairy-free alternative like coconut cream)
- 1 cup whole milk or water
- 2 gelatin sheets (or 2 teaspoons powdered gelatin)
- 60 g granulated sugar
- Seeds from 1 vanilla pod or 1 teaspoon pure vanilla extract
Raspberry Jelly Layer
- 1 ½ cups fresh or frozen raspberries
- ½ cup granulated sugar
- ½ cup water
- 1 ½ gelatin sheets (or 1 ½ teaspoons powdered gelatin)
Step-by-Step Instructions
Preparing the Vanilla Panna Cotta Layer
- Soak the Gelatin: Start by soaking the gelatin sheets in cold water for 5–10 minutes until they soften. If you’re using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it bloom for 5 minutes.
- Heat the Cream: In a medium saucepan, combine the heavy cream, sugar, and vanilla seeds or extract. Gently heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
- Incorporate the Gelatin: Remove the saucepan from the heat. If using gelatin sheets, squeeze out the excess water and stir them into the warm cream until fully dissolved. For powdered gelatin, stir the bloomed mixture directly into the cream until it’s smooth.
- Cool and Pour: Let the mixture cool slightly before pouring it into serving glasses. For a fancy presentation, tilt the glasses at an angle by resting them in a muffin tin or a loaf pan. Refrigerate for at least 3 hours, or until fully set.
Preparing the Raspberry Jelly Layer
- Soak the Gelatin: Just like with the vanilla layer, soak the gelatin sheets in cold water or let powdered gelatin bloom in water.
- Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, and water. Simmer over medium heat for about 10 minutes, stirring occasionally, until the raspberries break down into a thick sauce.
- Strain the Sauce: If you prefer a smooth jelly, strain the raspberry mixture through a fine mesh sieve to remove seeds. This step is optional but creates a smoother texture.
- Add the Gelatin: Remove the raspberry mixture from the heat. Squeeze out any water from the gelatin sheets and stir them into the warm raspberry sauce until fully dissolved. If using powdered gelatin, stir in the bloomed mixture.
- Cool and Layer: Let the raspberry jelly cool for 10 minutes before gently pouring it over the set vanilla panna cotta layer. Return the glasses to the refrigerator and chill for at least 3 hours or overnight.
How to Serve
This Vanilla Raspberry Panna Cotta shines beautifully on its own, but you can elevate it further with these serving ideas:
- Garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar for a stunning finish.
- Pair it with a crisp side like almond biscotti or shortbread cookies for added texture.
- For a tropical twist, drizzle a bit of passion fruit pulp over the top before serving.
Additional Tips for Perfect Panna Cotta
- Adjust Gelatin Quantity: If you prefer a softer panna cotta, reduce the amount of gelatin slightly. For a firmer texture, increase it by a small amount.
- Ensure Clean Layers: Always let the bottom layer set completely before adding the next layer to avoid mixing.
- Room Temperature Ingredients: Allow the mixtures to cool slightly before layering to prevent melting the set layer beneath.
- Use Clear Glasses: Serving panna cotta in clear glasses showcases the beautiful layers and adds a touch of elegance.
- Strain for Smoothness: If you want a super silky panna cotta, strain the vanilla mixture before pouring it into glasses to remove any lumps or vanilla bean fibers.
Recipe Variations
This recipe is wonderfully versatile, so don’t hesitate to get creative. Here are some ideas:
- Dairy-Free Option: Use coconut cream and almond milk for the panna cotta layer. The subtle coconut flavor pairs beautifully with raspberry.
- Fruit Swaps: Replace raspberries with strawberries, blackberries, or even peaches for a seasonal twist.
- Chocolate Panna Cotta: Add 2 tablespoons of cocoa powder or melted dark chocolate to the cream mixture for a chocolatey base.
- Layered Flavors: Alternate thin layers of vanilla panna cotta and fruit jelly for a striking striped effect.
Storage Instructions
If you have leftovers (though they rarely last long), here’s how to store them:
- Refrigeration: Keep panna cotta covered in the fridge for up to 5 days. While it’s safe to eat after this time, the texture and flavor are best within the first 3 days.
- Freezing: While panna cotta can technically be frozen, it may alter the texture slightly. If freezing, wrap each serving tightly in plastic wrap and store in an airtight container for up to 1 month. Defrost in the fridge before serving.
Frequently Asked Questions
Can I make panna cotta without gelatin?
Yes! You can use agar-agar as a vegetarian substitute for gelatin. The texture will be slightly different, but it works just as well.
What if I don’t have a vanilla pod?
Vanilla extract is a great substitute. Use 1 teaspoon for every vanilla pod.
Can I skip the jelly layer?
Of course! The vanilla panna cotta is delicious on its own. You can top it with fresh fruit or a drizzle of honey instead.
Why is my panna cotta too firm?
Too much gelatin can cause a rubbery texture. Measure carefully and adjust based on your preference.
A Dessert Worth Savoring
This Vanilla Raspberry Panna Cotta recipe is the perfect combination of elegance and simplicity. With its creamy vanilla base and vibrant raspberry topping, it’s a dessert that looks as good as it tastes. Whether you’re a seasoned chef or just starting in the kitchen, this recipe will make you feel like a pro.
I can’t wait to see your creations! If you try this recipe, let me know how it turned out. Share your photos and tag me—I love seeing your delicious masterpieces. Happy cooking!
Print
Vanilla Raspberry Panna Cotta: A Delightful No-Bake Dessert
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This creamy no-bake Italian dessert combines a silky vanilla base with a vibrant raspberry jelly topping. Perfect for parties or family dinners, it’s elegant, easy to make, and customizable to your taste.
Ingredients
Vanilla Layer:
- 2 cups heavy cream
- 1 cup milk or water
- 2 gelatin sheets (or 2 tsp powdered gelatin)
- 60 g granulated sugar
- Seeds from 1 vanilla pod (or 1 tsp vanilla extract)
Raspberry Layer:
- 1 ½ cups fresh or frozen raspberries
- ½ cup granulated sugar
- ½ cup water
- 1 ½ gelatin sheets (or 1 ½ tsp powdered gelatin)
Instructions
- Soak gelatin sheets in cold water (or bloom powdered gelatin in water).
- Heat cream, sugar, and vanilla in a saucepan until warm. Stir in gelatin until dissolved. Pour into glasses and chill for 3 hours.
- Cook raspberries, sugar, and water until syrupy. Add gelatin and stir. Cool slightly, then pour over set vanilla layer. Chill for 3 hours or overnight.
- Strain the raspberry layer for a smoother texture.
- Ensure the vanilla layer is fully set before adding the raspberry layer.
- Make up to 3 days in advance.
Notes
- Strain the raspberry layer for a smoother texture.
- Ensure the vanilla layer is fully set before adding the raspberry layer.
- Make up to 3 days in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian