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Vanilla panna cotta with raspberries and fruit sauce recipe

Vanilla panna cotta with raspberries and fruit sauce recipe

309 ratings

A classic dessert with a sensationally smooth texture and a fruity twist. See method

  • Serves 12 panna cottas
  • 15mins to prepare and 5mins to cook, plus chilling
  • 297 calories / serving


  • 3tsp powdered gelatine
  • 375ml (13fl oz) milk
  • 575ml (18fl oz) double cream
  • 60g (21/2oz) caster sugar
  • 1tsp lemon or orange zest
  • 1tsp vanilla bean extract or paste

For the raspberry coulis

  • 300g (10oz) fresh raspberries
  • 3 tbsp caster sugar

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    17g 83%
  • Sugars

    12g 14%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 12.2g Protein 3.3g Fibre 1.7g


  1. Combine the gelatine and 125ml (4fl oz) of the milk in a small bowl. Leave to absorb for 10 minutes. Put the remaining milk, cream, sugar, zest and vanilla paste in a heavy-based pan and bring to the boil. Remove from the heat, stir in the gelatine mixture and whisk until dissolved. Allow to cool, strain into a jug and pour the mixture into 12 small glasses or six 250ml (8fl oz) dariole moulds. Cover and chill for 5 hours.
  2. Put 250g (8oz) of the raspberries and the sugar in a bowl and mash well until liquid. Press through a wire sieve and then discard the seeds. To serve the moulds, quickly dip the sides of each one in a bowl of just boiled water, cover with a plate and then turn over. Serve the panna cotta with the coulis, top with remaining berries and sprinkle over a little icing sugar.

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