Fresh Raspberry Panna Cotta

Fresh Raspberry Panna Cotta | gatherandgraze.com

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

  • 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

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.

Fresh Raspberry Panna Cotta | gatherandgraze.com

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.

Fresh Raspberry Panna Cotta | gatherandgraze.com

Enjoy slowly… savouring every spoonful.

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36 thoughts on “Fresh Raspberry Panna Cotta

  1. ChgoJohn

    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. 🙂

    Reply
    1. Margot @ Gather and Graze Post author

      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! 🙂

      Reply
  2. laurasmess

    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

    Reply
    1. Margot @ Gather and Graze Post author

      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! 🙂

      Reply
  3. Johnny / Kitschnflavours

    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!

    Reply
    1. Margot @ Gather and Graze Post author

      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… 😦

      Reply
      1. Johnny / Kitschnflavours

        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.

        Reply
    1. Margot @ Gather and Graze Post author

      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! 🙂

      Reply
    1. Margot @ Gather and Graze Post author

      🙂 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…

      Reply
    1. Margot @ Gather and Graze Post author

      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! 🙂

      Reply

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