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Raspberry Panna Cotta

  • Prep Time: 20 minutes, plus 4 hours cooling
  • Cook Time: 0 minutes
  • Serves: 6-8
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 1 Tbsp. unflavored powdered gelatin
  • 2 Cups heavy cream
  • 1 Cup whole milk
  • 6 Tablespoons sugar
  • Have ready 6 to 8 clear glass wine goblets or bowls.
  • Puree raspberries in food processor fitted with metal blade. Strain through a very fine meshed strainer. Discard seeds. Measure out 1 cup puree for recipe into a medium saucepan. Save extra puree for another use.
  • Sprinkle gelatin over puree and set aside for 5 minutes to soften gelatin. Heat over low-medium heat, stirring gently, until gelatin dissolves. Whisk in cream, milk and sugar and heat just until warm and absolutely all sugar is dissolved and mixture is well combined. Strain into a large pitcher. Strain again pouring directly into goblets, dividing evenly. Refrigerate for at least 4 hours or until set. Refrigerate up to 1 day ahead, covering tops of goblets with plastic wrap. Don't put the plastic directly on the panna cotta surface. Adorn with edible flowers and extra berries before serving.
  • Optional: If you'd like to serve your panna cotta unmolded, pour the mixture into small disposable cups such as Dixie cups or Solo cups. Once they set, turn each cup upside down and place them on small serving plates. Use a clean push pin or needle to make a small hole in the bottom of each cup. This panna cotta should fall to the plate in perfect shape! If not, just give them a gentle squeeze.
  • *Edible Flowers: Using edible flowers in salads, desserts or as a garnish is a great way to add creativity and additional beauty to your special dishes. Make sure you are using known consumable flowers. Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers like nasturtiums, pansies, johnny jump-ups or lavender. More exotic flowers can be purchased online. Edible flowers will stay fresh in your refrigerator for up to 10 days if you keep them in an airtight container wrapped with a moist paper towel.
Calories 376.16
Total Fat 30.93 g
Saturated Fat 19.18 g
Cholesterol 113.67 mg
Sodium 50.30 mg
Total Carbohydrates 24.48 g
Dietary Fiber 0 g
Protein 4.37 g

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