Panna Cotta with Raspberry

You can easily prepare this dessert a day in advance and make an impression.


250 ml of whipped cream
250 ml of cottage cheese
75 gr sugar
1 vanilla pod
4 leaves of gelatin

Raspberry jelly:
300 gr raspberries (frozen is also possible)
100 gr sugar
4 leaves of gelatin
2 tablespoons of water

Fresh raspberries
Pistachio (unsalted)

4 glasses
Optional: funnel


  1. Heat the cream in a pan with 75 gr sugar until it is dissolved. Soak 4 leaves of gelatin in a container with cold water. Cut open the vanilla pod and scrape out the marrow and add to the cream. Turn off the heat and add the squeezed leaves of gelatin. Allow to cool for 10 minutes, then spoon the curd cheese through it.

  1. Place 4 glasses diagonally in, for example, an oven dish with the top leaning on the edge of the dish. Pour in some of the cream mixtures to about half, if necessary using the funnel. Let this sit for one or two hours in the refrigerator. Meanwhile, heat the raspberries in a pan and add 100 g sugar and 2 tablespoons water. Let it boil gently until a sauce is formed, if necessary, crush the raspberries a bit. Soak 4 leaves of gelatin in cold water again and then add to the raspberry sauce.

  1. Remove the glasses with panna cotta from the refrigerator and pour in the raspberry mixture until it is equal to the level of the panna cotta. Then let the glasses sit overnight in the refrigerator. Garnish them with some fresh raspberries, blueberries, and/or finely chopped pistachio before serving.

Panna Cotta with Raspberry

Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Servings: 4
Author: Cakemewithyouplease


300 gr raspberries (frozen is also possible) 100 gr sugar 4 leaves of gelatin 2 tablespoons of water

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