Irresistibly Easy Raspberry Panna Cotta with Homemade Compote: Your Go-To Summer Dessert!

This super light and fresh Raspberry Panna Cotta, crowned with a vibrant homemade Raspberry Compote, is more than just a dessert – it’s a celebration of summer flavors! This classic Italian delicacy offers a delightful balance of creamy texture and tangy fruitiness, making it an effortlessly elegant and incredibly easy summer dessert. It’s the ultimate make-ahead treat, perfect for impressing guests at a dinner party or simply enjoying as a sweet, refreshing indulgence on a warm day.

Jump to: Why You’ll Love This Recipe | Ingredients You’ll Need | How to Make It | FAQs | Tips for Success | Storage | Full Recipe Card

Why You’ll Fall in Love with this Raspberry Panna Cotta Recipe

There’s a reason Panna Cotta, meaning “cooked cream” in Italian, has captured hearts worldwide. It’s a simple yet sophisticated dessert that allows the main flavor to shine. This Raspberry Panna Cotta takes that elegance and infuses it with the vibrant sweetness and delicate tartness of fresh raspberries, creating a truly irresistible treat.

Here’s why this particular Raspberry Panna Cotta with its thick, luscious Raspberry Compote topping will become your new favorite:

• Perfectly Balanced Flavors & Textures: This recipe delivers an exquisite combination of light, fresh, and creamy. The smooth, velvety texture of the panna cotta is beautifully complemented by the bright, slightly tart raspberry sauce, creating a symphony of flavors in every spoonful.
• Ideal for Any Occasion: Whether you’re hosting a sophisticated dinner party, celebrating Valentine’s Day, or simply craving a sweet escape on a weekday, this classic Italian dessert fits the bill. Its elegant presentation makes it look much more complex than it actually is.
• The Ultimate Make-Ahead Dessert: Just like my popular Raspberry Mousse, this panna cotta is a dream for hosts! You can prepare it hours, or even a day, in advance, allowing you to focus on your guests (or your relaxation!) when it’s time to serve.
• Double the Raspberry Delight: We’ve packed this recipe with raspberry flavor, both infused directly into the creamy panna cotta and showcased in the homemade raspberry compote topping. Every bite offers an intense, authentic raspberry experience.
• Year-Round Enjoyment: The beauty of this recipe is its versatility. You can use either fresh, ripe raspberries during peak season or readily available frozen raspberries (thawed, of course!) at any time of the year. This means you can whip up this delightful dessert whenever the craving strikes!
• Effortlessly Simple: Despite its gourmet appeal, Panna Cotta is surprisingly straightforward to make. With just a few key ingredients and easy-to-follow steps, even beginner bakers can achieve a show-stopping dessert.

Essential Ingredients for Raspberry Panna Cotta

Crafting the perfect Raspberry Panna Cotta requires a handful of simple, high-quality ingredients. Each plays a crucial role in achieving that signature silky texture and vibrant flavor. Below is a breakdown of what you’ll need, along with some helpful tips for substitutions and considerations.

For exact quantities, please refer to the detailed recipe card at the bottom of this page.

For the Raspberry Panna Cotta base:

• Raspberries: The star of our show! You can use either fresh, ripe raspberries or frozen raspberries that have been completely thawed. If using frozen, ensure they are thoroughly drained to avoid excess water diluting your panna cotta. For the smoothest possible texture, we’ll blend them into a puree and then pass them through a fine mesh sieve to remove any seeds. This step is optional, but highly recommended for that signature silky mouthfeel.
• Liquid (Milk & Cream): A perfect blend of Full Cream / Whole Milk and Heavy / Thickened Cream is used to achieve the ideal richness and luscious texture. While you could technically use only milk for a lighter panna cotta or only cream for a much richer one, I’ve found that a 50/50 mix delivers the best balance of creaminess without being too heavy. For dairy-free alternatives, see our FAQ section below.
• Sugar: Simple Caster Sugar or White Granulated Sugar works wonderfully. It sweetens the panna cotta, balancing the tartness of the raspberries. Feel free to adjust the amount slightly to your personal preference, though the recipe calls for a balanced sweetness.
• Vanilla: Vanilla Essence, Extract, or Paste are all suitable options. A touch of vanilla elevates the overall flavor profile, adding a warm, aromatic depth that complements the bright raspberries beautifully. While optional, it certainly boosts the dessert’s deliciousness. If you’re feeling luxurious, you could use fresh Vanilla Bean, but it’s often quite pricey.
• Gelatin: This is the key gelling agent that gives panna cotta its characteristic wobbly yet set texture. I typically use Gelatin Powder, which is bloomed (mixed with a little cold water) before being added to the warm cream mixture. Gelatin Leaves can also be used and are often preferred by professional chefs for their consistent results, but they can be harder to find in regular supermarkets. Always ensure you are using unflavored gelatin. For a vegetarian version of this recipe, check out the FAQs section below!

For the Homemade Raspberry Compote Topping:

• Raspberries: Again, either fresh or frozen raspberries will work perfectly for the compote. If using fresh raspberries, you might need to add a small amount of water to help them break down and prevent scorching at the beginning of the cooking process.
• Sugar: Caster Sugar or White Granulated Sugar is used here to sweeten the compote. The amount can be adjusted based on the sweetness of your raspberries and your personal taste.
• Lemon Juice: A squeeze of fresh Lemon Juice is crucial. It serves a dual purpose: it brightens and balances the flavors of the compote, preventing it from being overly sweet, and it also aids in the natural thickening and setting of the sauce. For an extra citrusy aroma, you could also add a tiny bit of lemon zest.

Step-by-Step: How to Make Easy Raspberry Panna Cotta

Making this Raspberry Panna Cotta is a straightforward process, divided into two main parts: preparing the creamy panna cotta base and then crafting the vibrant raspberry compote topping. Let’s walk through each step to ensure perfect results every time.

Crafting the Silky Panna Cotta Cream

This is the first essential step. Once the panna cotta cream is prepared, it needs time to set in the refrigerator.

• Photo 1: Blend the Raspberries. Begin by blending your raspberries until they form a perfectly smooth puree. You can use a regular stand blender or an immersion blender for this. If you’re using frozen raspberries, make sure they are completely thawed before blending. After thawing, it’s also a good idea to drain any excess liquid to prevent your panna cotta from becoming too watery.
• Photo 2: Sieve the Raspberry Puree. Place a thin mesh sieve or a fine mesh strainer over a small saucepan. Carefully pour the raspberry puree through the sieve. This step is crucial for achieving a super smooth, luxurious panna cotta texture free from seeds.
• Photo 3: Extract the Liquid. Using a silicone spatula or the back of a spoon, gently press the blended raspberry sauce through the sieve. This action helps to extract all the smooth liquid, leaving behind the unwanted seeds and any fibrous chunks. Discard the remaining seeds. While removing seeds is optional, it’s highly recommended for that ultra-silky panna cotta experience.
• Photo 4: Combine Dairy and Flavorings. To the saucepan containing your smooth raspberry liquid, add the Full Cream / Whole Milk, Heavy / Thickened Cream, Caster Sugar, and Vanilla Extract (or paste/essence). Whisk all these ingredients together thoroughly until they are well combined and the sugar begins to dissolve.

• Photo 5: Gently Heat the Mixture. Place the saucepan over low to medium heat. Continuously stir the mixture with a whisk to ensure the sugar fully dissolves and the cream doesn’t scorch at the bottom. Bring the mixture just to a gentle simmer – you’ll see small bubbles forming around the edges. As soon as it simmers, remove the saucepan from the heat immediately. Do not allow it to boil vigorously.
• Photo 6: Prepare the Gelatin. While your liquid mixture is heating, prepare your gelatin. If using gelatin powder, sprinkle it evenly over a small bowl containing 1 to 2 tablespoons of cold water. Mix it quickly until it forms a thick, smooth paste. This process is called “blooming” and is essential for the gelatin to dissolve properly later. Set it aside for a few minutes.
  
  If using gelatin leaves, place them in a bowl of very cold water for about 5-10 minutes before you even start preparing the panna cotta. Once softened, gently squeeze the leaves between your hands over the sink to remove any excess water.
• Photo 7: Dissolve the Gelatin. Add the rehydrated (bloomed) gelatin mixture directly into your hot raspberry cream liquid. Whisk vigorously for about 1-2 minutes, ensuring that the gelatin completely dissolves. There should be no lumps or granules visible.
• Photo 8: Pour and Chill. Carefully pour the raspberry panna cotta cream mixture into your chosen serving cups, dessert glasses, or ramekins. Small glass cups work wonderfully for individual servings. Once poured, place them in the refrigerator to chill and set. This will take approximately 2 to 3 hours, or until the panna cotta is firm to the touch but still has a slight wobble.

Preparing the Luscious Raspberry Compote Topping

While your panna cottas are firming up in the fridge, it’s the perfect time to prepare the fresh raspberry sauce that will crown your dessert.

• Photo 9: Combine Compote Ingredients. In a small saucepan, combine the raspberries (fresh or thawed frozen), fresh Lemon Juice, and Sugar.
• Note: If you are using fresh raspberries, I highly recommend adding a small amount of water (about 1-2 tablespoons) at this stage. This helps the fruits begin to cook down gently and prevents them from sticking to the bottom of the pan and burning before they release their natural juices.
• Photo 10: Simmer to Thicken. Place the saucepan over low to medium-low heat. Allow the mixture to gently simmer for about 10 to 15 minutes. Stir occasionally. During this time, the raspberries will start to break down, releasing their juices, and the sauce will gradually thicken. You’ll know it’s ready when it reaches a consistency you like – slightly chunky with a rich, glossy syrup. Taste the compote and adjust the sugar level if necessary to suit your preference.
• Cool and Store. Once the compote has reached your desired consistency, remove it from the heat and set it aside to cool down completely. This compote can be prepared in advance and stored in a sealed jar in the fridge for up to a week, making your make-ahead dessert even easier!
• Assemble and Serve. When the panna cottas are completely set (after 2-3 hours) and the raspberry compote is cool, spoon a generous amount of the compote over each panna cotta. For a final flourish, garnish with some fresh raspberries, a few sprigs of fresh mint leaves, or even a sprinkle of shredded coconut. Keep the finished desserts in the fridge until you’re ready to serve them. For the freshest appearance and taste, it’s best to add any fresh fruit garnishes and the compote just before serving.

Common Questions About Raspberry Panna Cotta

Expert Tips for a Perfect Raspberry Panna Cotta Every Time

Achieving that perfectly smooth, creamy, and wobbly panna cotta is easier than you think with these expert tips:

• Mastering the Gelatin Quantity: The amount of gelatin you use is critical to the final texture of your panna cotta. I’ve designed this recipe for a creamier, softer set, which I personally prefer. If you desire a firmer, more jelly-like consistency, you can slightly increase the gelatin quantity (e.g., by 1/4 to 1/2 teaspoon). However, be cautious not to use too much gelatin, as this can result in a rubbery, unpleasant texture rather than a delicate, creamy one.
• Achieving Distinct Layers: For a beautifully layered dessert, it’s paramount to allow the panna cotta base to set completely before you add any toppings. Depending on the type and strength of your gelatin, this usually takes about 2 to 3 hours in the refrigerator. Rushing this step will cause your compote to sink into the panna cotta, ruining the visual appeal.
• The Ultimate Make-Ahead Dessert: This dessert truly shines when made in advance, making it absolutely perfect for parties or busy schedules. While the raspberry panna cotta cream will set in 2 to 3 hours, allowing it to chill for at least 4-6 hours, or even better, overnight (up to 24 hours) in the fridge, will ensure it’s perfectly firm and chilled throughout. Add your compote and any fresh garnishes just before serving for optimal freshness and presentation.
• Serving Suggestions: Beyond the fresh raspberries and mint, consider a sprinkle of toasted shredded coconut or a delicate drizzle of white chocolate for added texture and flavor. If you’re serving these unmolded (from ramekins), a quick dip of the bottom of the mold in warm water for a few seconds can help release them easily onto a plate.
• Flavor Variations with Toppings: Don’t limit yourself to just raspberry compote! This panna cotta base is wonderfully versatile. Experiment with other delicious toppings like a Mixed Berry Compote, a classic Strawberry Compote, or a luscious Blueberry Coulis. Each will create a unique and delightful dessert experience.
• Ensuring Smoothness: Blending the raspberries thoroughly and then passing the puree through a fine-mesh sieve is crucial for that signature silky smooth panna cotta texture. Don’t skip this step if you dislike seeds!

Storing Your Raspberry Panna Cotta

Proper storage ensures your Raspberry Panna Cotta remains fresh and delicious for as long as possible:

This delightful dessert should always be kept covered in the fridge. For optimal freshness, taste, and texture, it is best served within two days of preparation. While the panna cotta itself can be made ahead, I highly recommend adding the raspberry compote and any fresh garnishes (like fresh raspberries or mint leaves) just before serving. This keeps the toppings vibrant and prevents them from softening or weeping into the panna cotta over time.

This dessert should not be frozen. The delicate emulsion of milk and cream, along with the gelling agent, will likely separate and become grainy or watery upon thawing, compromising the beautiful creamy texture that panna cotta is known for.

Explore More Delicious Fruit Desserts

If you’re a fan of fresh, fruity treats, you’ll love these other recipes:

• Lemon Mousse with Lemon Curd
• Pear Compote
• Strawberry Mousse
• Banana Chia Seed Pudding
• Mango Mousse (eggless)
• Stewed Rhubarb
• Passion Fruit Mousse

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Recipe Card

Raspberry Panna Cotta with Homemade Compote

4.84 from 6 votes

This deliciously light, fresh, and creamy Raspberry Panna Cotta, complete with a vibrant homemade Raspberry Compote topping, is a perfect make-ahead dessert for any occasion!

Servings: 4

Author: Sylvie

Prep Time20 minutes mins

Cook Time5 minutes mins

Resting Time2 hours hrs

Total Time2 hours hrs 25 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Raspberry Panna Cotta Base

• 200 gr (7 oz) Raspberries, fresh or frozen (see note 1)
• 250 ml (1 cup) Full Cream / Whole Milk
• 250 ml (1 cup) Heavy / Thickened Cream
• 80 gr (1/3 cup) Caster Sugar
• 1 1/2 teaspoon Vanilla Extract
• 2 teaspoon Gelatin Powder, plus 1-2 tbsp cold water for blooming

Homemade Raspberry Compote Topping

• 200 gr (7 oz) Raspberries, fresh or frozen (see note 2)
• 1 teaspoon Lemon Juice
• 30 gr (2 tablespoons) Caster Sugar

Instructions

Raspberry Panna Cotta Base

• Blend the Raspberries until smooth. Pour the puree through a thin mesh sieve over a small saucepan. Gently press with a spatula to extract the smooth liquid, discarding the seeds (see note 3).
• Add the Milk, Cream, Sugar, and Vanilla Extract to the saucepan with the raspberry liquid. Whisk to combine. Turn on medium-low heat and bring to a gentle simmer, stirring constantly, then remove from the heat. Do not boil vigorously.
• In a small bowl, sprinkle the gelatin powder over 1 to 2 tablespoons of cold water. Mix until smooth to form a thick paste, then let it sit for a couple of minutes to bloom (see note 4).
• Add the bloomed gelatin mixture to the hot raspberry cream liquid and whisk very well until the gelatin has completely dissolved. Pour the mixture into your chosen serving cups, then place them in the fridge to set for 2 to 3 hours, or until firm.

Homemade Raspberry Compote Topping

• Place the Raspberries, Lemon Juice, and Sugar in a small saucepan. Turn on low to medium-low heat and cook for 10 to 15 minutes, stirring occasionally, until the raspberries break apart and the juices have thickened slightly (see note 5).
• Set the compote aside to cool down completely. Once the panna cottas are fully set and the compote is cool, spoon the compote over each panna cotta. Keep the desserts in the fridge until ready to serve (see note 6).
• Optionally, finish with a garnish of fresh raspberries, some finely chopped mint, and/or a sprinkle of shredded coconut for added flair.

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Notes

1. If using frozen raspberries for the panna cotta, ensure they are fully thawed and thoroughly drained of any excess water or moisture to maintain the panna cotta’s creamy texture.
2. For the compote, if using fresh raspberries, I recommend adding about 1-2 tablespoons of water at the start to help the fruits cook down and prevent them from burning.
3. Removing the raspberry seeds from the puree is an optional step, but it significantly contributes to a very smooth, luxurious panna cotta texture.
4. If you are using gelatin leaves instead of powder, remember to bloom them in a bowl of very cold water for about 5-10 minutes before you start making the panna cotta. Once softened, squeeze the leaves firmly between your hands over the sink to remove all excess water before adding them to the hot liquid.
5. The exact cooking time for the compote will vary slightly depending on the juiciness of your fruits and your preferred thickness (thicker or more liquid). Keep in mind that the compote will continue to thicken as it cools. Always taste and adjust the sugar level if needed during this stage.
6. For the best presentation and freshest taste, it is recommended to add the compote and any other fresh toppings (like additional raspberries, mint, or coconut) just before serving the dessert. The compote itself can be made ahead of time and stored in an airtight jar in the fridge for up to a week.

Nutrition (per serving)

Calories: 412kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 42mg | Potassium: 308mg | Fiber: 7g | Sugar: 37g | Vitamin A: 1053IU | Vitamin C: 27mg | Calcium: 144mg | Iron: 1mg

Easy Raspberry Panna Cotta Story