Vanilla and Raspberry Panna Cotta

This Vanilla and Raspberry Panna Cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using cannele silicone molds, which gives it a unique and elegant shape. 

How to make layered vanilla and raspberry panna cotta

To make this delicious and beautiful panna cotta, you’ll need to start by preparing your equipment and ingredients. First, take out 12 cavity cannele silicone molds and spray them with flavorless oil to prevent sticking. Each cavity can hold about β…“ cup (80ml) of the panna cotta mixture.

Next, you’ll need to prepare the vanilla panna cotta. Start by dissolving the gelatin in 2 tablespoons of cold water and letting it swell for 5 to 10 minutes. Meanwhile, heat the cream, milk, and sugar in a medium saucepan over medium-low heat, being careful not to let it boil. Once the sugar has dissolved, remove the pan from the heat and add vanilla extract. Let the mixture cool for 5 minutes before adding the swollen gelatin.

Stir the gelatin into the milk mixture until it has completely dissolved, and then divide the mixture evenly into the silicone molds. Refrigerate the molds for about 2-4 hours to set slightly.

While the vanilla layer is chilling, you can start on the raspberry panna cotta layer, which adds a burst of flavor and color to the dessert.  Begin by preparing the raspberry sauce. Place raspberries, sugar, and lemon juice in a small saucepan and heat them over medium heat until they start to boil. Cook the mixture for about 3-5 minutes until it slightly thickens, then remove it from the heat and sieve to remove any seeds. To have more raspberry sauce for serving, you can double the recipe and use half for the panna cotta and the other half to drizzle on top when serving.

Next, dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In another medium saucepan, heat the cream, milk, raspberry sauce, and sugar over medium-low heat, again being careful not to let it boil. Let the mixture cool for 5 minutes before adding the swollen gelatin, stirring until the gelatin has completely dissolved.

Once the vanilla layer has set slightly, pour the raspberry panna cotta mixture evenly over it. Refrigerate the molds again to set completely for at least 4 hours or overnight.

Before serving, unmold the panna cotta by gently loosening the edges and inverting them onto serving plates. You can serve them as is or with a drizzle of fresh raspberry sauce and some extra raspberries on top. 

The finished dessert is a beautiful and delicious treat that is perfect for any occasion. 

f you’re looking for a delicious and impressive dessert, I highly recommend trying this vanilla and raspberry panna cotta recipe. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!

Other panna cotta recipes you may like to try

This Chocolate Panna Cotta is rich and creamy dessert that combines the smooth texture of classic panna cotta with the irresistible flavor of chocolate. Perfect for a special occasion or as a decadent treat any day of the week. This refreshing Strawberry Panna Cotta is elegant and delicate, a perfect dessert for spring and summer.

layered vanilla and raspberry panna cotta

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vanilla and raspberry panna cotta with raspberry sauce drizzle

Vanilla and Raspberry Panna Cotta

5 from 4 votes
This vanilla and raspberry panna cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using cannele silicone molds, which gives it a unique and elegant shape.
Servings 12 servings
Prep Time 30 mins
Cook Time 4 mins
Total Time 34 mins

Ingredients
  

Vanilla Panna Cotta

  • 7 fl oz (200ml) milk
  • 7 oz (200g) whipping cream
  • 1/4 cup (50g) sugar
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) water
  • 1 tsp (5g) vanilla extract

Raspberry Sauce

  • 5 oz (150g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1 tsp (5g) lemon juice

Raspberry Panna Cotta

  • 1/3 cup (80ml) milk
  • 7 oz (200g) whipping cream
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) sugar
  • raspberry sauce

Instructions
 

  • Spray 12 cavity cannele silicone molds with flavorless oil to prevent sticking. Set aside. Each cavity can hold about β…“ cup (80ml) of the panna cotta mixture.

Prepare the vanilla panna cotta.

  • Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
  • In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
  • Add gelatin to the milk mixture and stir until the gelatin has completely dissolved. Divide evenly into the silicone molds. Refrigerate for about 2-4 hours to set slightly.

Prepare the raspberry sauce.

  • Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 3-5 minutes until slightly thickens. Remove from heat and sieve to remove seeds.

Prepare the raspberry panna cotta.

  • Dissolve gelatin in 2 tbsp cold water and let it swell for 5 to 10 minutes.
  • In a medium saucepan bring the cream, milk, raspberry sauce and sugar to a simmer over medium-low heat (Do not boil). Let cool for 5 minutes before adding the gelatin.
  • Add gelatin to the raspberry mixture and stir until the gelatin has completely dissolved.
  • Divide the mixture evenly over the vanilla panna cotta.
  • Refrigerate to set completely for at least 4 hours or overnight.
  • Before serving, unmold the panna cotta and invert them onto serving plates. Serve as is or with fresh raspberry sauce and fresh raspberries. Enjoy!

Video

Nutrition

Serving: 1 serving out of 12Calories: 154kcalCarbohydrates: 12.9gProtein: 2.4gFat: 10.9gSaturated Fat: 6.8gCholesterol: 39mgSodium: 25mgPotassium: 66mgFiber: 0.8gSugar: 10.9gCalcium: 55mg
Calories: 154kcal
Course: Dessert
Cuisine: Italian
Keyword: panna cotta, raspberry, spring, summer

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. RiekoMeekay says:

    It looks like you changed the format of recipe. I hope you will bring back the option to print recipe.

    1. Ella - Home Cooking Adventure Author says:

      Yes.. we are working on it. There were some issues regarding the printing but we will try to fix it soon.

  2. Mona Salloum says:

    ❀️

  3. Mona Salloum says:

    Good morning Ella πŸ™‹β€β™€οΈ
    What kind of flavorless oil u used in this recipe (Panna cotta) and can I used it in silicone rose mold pan 9 inch ?
    Thank you for your answer 😊
    Have a good day 😊

    1. Ella - Home Cooking Adventure Author says:

      You can use canola/rapeseed oil, or grapeseed oil. These are flavorless. Yes…you can also use a larger silicone mold. Will look nice. Hope you will try it out.

  4. 5 stars
    Very nice recipe chef πŸ‘πŸ‘ŒπŸ‘. I have lots of ruspberries in the freezer so I made them for 1st of May evrebody love it😊. Thank you for your effort 🌹🌞😎.

    1. Ella - Home Cooking Adventure Author says:

      So happy to hear that Jasson. Stay tuned, there are more recipes to come πŸ™‚

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