Raspberry Panna Cotta

Raspberry Panna Cotta Recipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham


Cardamom spice gives this silky custard its holiday flavor. Use any berry you wish, adjusting the sugar in the mixture to taste.


Makes 8 servings
Total time: 2 Hours, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours, 20 Minutes


1 (1-oz.) envelope unflavored gelatin
2 cups cold milk
2 pt. fresh raspberries
3 tablespoons sugar
2 tablespoons fresh lemon juice
1 teaspoon ground cardamom (optional)
1/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon table salt
1 1/2 cups heavy cream
Garnishes: fresh rosemary sprigs, fresh raspberries


1. Sprinkle gelatin over milk in a saucepan; let stand 5 minutes.

2. Meanwhile, place 3 raspberries in each of 8 (6-oz.) parfait glasses or jars. Mash together 3 Tbsp. sugar, 2 Tbsp. lemon juice, remaining raspberries, and, if desired, cardamom in a medium bowl. Spoon 1 Tbsp. mashed raspberry mixture into each parfait glass. Reserve remaining berry mixture.

3. Stir 1/3 cup sugar, vanilla, and salt into milk mixture in saucepan, and cook over low heat, stirring constantly, 3 minutes or until sugar dissolves and milk begins to steam. Remove from heat; stir in cream. Pour milk mixture over raspberries in parfait glasses (about 1/2 cup per glass). Chill 2 hours or until firm. Top parfaits with reserved mashed raspberry mixture just before serving.


December 2013
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