Skip to content
Ingredients (Serves 4)
- 2 cups heavy cream
- 1 cup milk
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 cup fresh raspberries
- 1–2 tbsp honey or sugar (optional, for raspberries)
Instructions
- Bloom the gelatin
In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes.
- Heat the cream mixture
In a saucepan, combine cream, milk, and sugar. Heat gently until hot but not boiling. Stir until sugar dissolves.
- Add vanilla and gelatin
Remove from heat. Stir in vanilla and the bloomed gelatin until fully dissolved.
- Pour and chill
Divide into ramekins or glasses. Refrigerate for about 3–4 hours until set.
- Prepare raspberries
Toss raspberries with a little honey or sugar if desired.
- Serve
Top chilled panna cotta with raspberries just before serving.
Quick Tips
- For faster setting, use shallow serving glasses.
- Frozen raspberries work too — thaw and drain first.
- Add lemon zest for a brighter flavor.
