Italian Panna Cotta Driscolls Raspberries

Raspberry Panna Cotta

  • 2 Packages (170 gram each) Driscoll's Raspberries
  • 1 Tbsp. unflavored powdered gelatin
  • 500 ml heavy cream
  • 250 ml whole milk
  • 75 grams of sugar

20 minutes, plus 4 hours cooling | 6 - 8 | dessert

Italian Panna Cotta Driscolls Raspberries

Panna Cotta, an Italian dessert, is simply cooked cream made solid with gelatin. You could make this pink treat light purple instead by substituting blackberries for raspberries. It is very important that the puree is pressed through a very fine mesh strainer or the texture will not be right.


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 250 ml 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.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.