I’m sure that most of the punnets of raspberries in the shops end up turning mouldy and being tossed out. They usually have such ridiculous price tags attached to them, that I can’t imagine who would be silly enough to buy them, particularly when they’re out of season and look like they’re on their last legs! Quite a tragedy in my opinion… as unfortunately for me they just happen to be my absolute favourite fruit. The perfect balance between sweet and tart… luscious and fragrant… little bites of pure deliciousness.
When I came across these raspberries the other day and noticed that they were half their usual price, I scooped up a couple of punnets in a heartbeat and was on my merry way. They could so easily have been scoffed by yours truly immediately upon exiting the shop, but as you will now see… a number of them were squished and squeezed, others quite shamelessly drowned and the remaining lucky few allowed to adorn the tops of these palest of pink, melt in your mouth Panna Cottas.
Fresh Raspberry Panna Cotta | Gather and Graze
Ingredients
- 4 Gelatine Leaves (mine are 2g each)
- 375ml (1½ Cups) Pure Cream
- 125ml (½ Cup) Whole Milk
- 80g (⅓ Cup) Caster Sugar
- 250g (2 Punnets) Fresh Raspberries
Instructions
Soak the gelatine leaves in a bowl filled with cold water for about 5 minutes.
While the gelatine is softening, combine the cream, milk, sugar and 10-12 of the fresh raspberries in a small saucepan. Place the pan over medium heat, squashing the raspberries with a spoon, as you allow the mixture to just come to the boil. When it does, remove from the heat immediately.
Lift the gelatine leaves from the bowl, squeezing out any excess water as you do so. Add them to the cream mixture and stir gently to combine. With a large jug or bowl underneath, pass the mixture through a fine sieve, using a spoon to press down on the berries, pushing through as much colour and flavour as possible.
Pour the panna cotta mixture into 6 individual ramekins (mine are about 150ml/⅔ Cup capacity each). Submerge 2-3 fresh whole raspberries into each ramekin and then place into the fridge for about 3-4 hours to set.
When ready to serve, turn the panna cottas out onto little plates or bowls and serve with a few more fresh raspberries on the side.
Enjoy slowly… savouring every spoonful.
Gather & Graze 
Margot this is simply irresistible! I have wanted to try making panna cotta and your recipe with the raspberries seems perfect! 🙂
Thanks very much Indu – I really hope that you give panna cotta a try, it’s such a versatile dessert that can be adapted to suit your personal favourite flavours.
Yes, panna cotta is a dessert meant to be savored by the spoonful. Yours has made me hungry, Margot, and it’s nearly 2:00 am!!! I know what you mean about buying berries. It’s use ’em or lose ’em — and I’m tired of losing them. Like you, though, I’e a hard time passing up a sale of the little beauties, even if it means I eat them on the way home. 🙂
So very kind of you John to be still up at 2am reading and leaving lovely comments on this little blog and no doubt others as well! Hope you managed to get some sleep soon after…
More raspberries found their way into my shopping basket today and the first punnet was scoffed by the family straight from the container, standing in the kitchen – possibly not the most elegant of food presentation or table manners – but my gosh, they were good! 🙂
Is not possible resist a panna cotta especially if there are raspberries in it! Looks very yummy!
I think I need to stop making them Margherita… at least for a little while, as I really don’t have the will-power to resist them either! 😉
Just stunning Margot! I’ve never made pannacotta, I’m not a huge sweet tooth (regardless of what the blog indicates, I do share most of the sweet things with others!) and I guess I’ve always thought it’s difficult to get the right ‘set’. This looks perfect though. Love the little raspberry jewels in the centre xx
Thanks Laura – it really is nice to come across the little raspberries dotted through, as the actual panna cotta is quite subtle in it’s flavour. I’ve been playing around with the amount of gelatine in a subsequent batch and found that 3 leaves still sets it enough, while remaining smooth and creamy. May even try 2 leaves, but that might be pushing it… I love this dessert mostly for the fact that it is so versatile in the flavours that you can infuse it with and so quick and easy to make! Hope you had a lovely weekend! 🙂
Oh, what a beautiful panna cotta! The plate is exquisite too! 🙂
Thanks so very much Fae! 🙂 I bought a few plates and bowls with the same pattern from Villeroy & Boch when we were living in the USA.
Wow..love the stunning colours..white and red..very christmassy. It looks beautiful! Delicious!
Thanks Jo – it is rather Christmassy isn’t it!? 🙂
This looks absolutely stunning! I love your photography and the panna cotta looks incredible!
Cheers Kera! This dessert is a joy to both make and eat… though strangely enough I found it quite hard to photograph – so thanks very much, I really appreciate your comment!
Well you definitely couldn’t tell looking at the pictures! 😉
Thanks 🙂
This is perfect and looks so delish! And I just love the raspberries. Great post
So kind of you – thanks! 🙂
This is a dessert I’ve never had. And, although I like raspberries, I very seldom eat them – found a grub in one of them as a kid whilst foraging! Still have to pick through them. I’m not even a picky eater. Glad that you were able to grab a couple of punnets 1/2 price – I do the same when something catches my eye. Managed to find a good quality jam thermometer yesterday massively reduced!
I made up some Vanilla Bean Panna Cottas this morning just to see how far I can reduce the gelatine before it refuses to hold it’s form… trying 3 leaves this time for the same quantity of liquid. It’s quite a versatile little dessert, with so many flavours you could infuse it with – can highly recommend you give it a try!
I really do miss hearing about what you’ve been cooking and experimenting with in the kitchen Johnny! Did you make many jams in your summer or autumn? What have you been working on recently? I’ve also been missing Miss Saucy Gander – she’s gone MIA from the blogging world in the past few months… 😦
I know! I miss SG. As for the jams, I’m working on a 20% added sugar range. Plus chutneys and that sort of thing. Supposed to be blogging, too. But, with Christmas I’m busy doing other stuff. It’ll have to wait.
Sounds great – I can see where that jam thermometer will come in handy! 🙂
I think this is one of my very favourite desserts and I love th eidea of putting the raspberries in as well as over 🙂
It’s one of my favourite desserts too Tanya – quite a lovely indulgence every now and then! The whole raspberries dotted within worked really well… you can never have too many raspberries! 🙂
Oh yum, you really hit my soft spot! I adore raspberries too, and with a creamy dreamy pannacotta, sigh!! Great idea for Christmas day…..
🙂 Thank you Sandra! We’re really quite lucky to have such festive-coloured fruit in season at Christmas time… a big bowl of berries or cherries always seems to make it’s way onto our Christmas table! Perhaps this panna cotta will too…
sounds absolutely yummy.
It certainly was Joan! Thank you.
Oh yes raspberries are wonderful. I could eat dozens in one go. This looks wonderful!
Me too Sherry… I might need to pop back to shops again today to see if I can get some more! Thanks so much, Margot
Looks so fresh and delicious.:-)
Thanks so much Aruna!
Just need to wait for six months until our raspberries are ready and then I can try the recipe. It looks delicious.
Yes, the waiting part is a little unfortunate Anne… sorry! I can imagine though that your fresh berries from the farm will bring so much more flavour to this dessert than anything we buy here in the shops (even when they ARE in season). It will be worth the wait! 🙂
Oh wow it looks divine! ❤
Thank you Arielle – that’s very kind of you to say! 🙂