Raspberry Rose Panna Cotta Cups are a delightfully light and creamy dessert that’s as pretty as it is tasty. The smooth, silky panna cotta has a gentle hint of rose, which pairs beautifully with the fresh, slightly tart raspberries on top. Each cup feels like a little celebration in itself, with delicate flavors and a soft texture that melts in your mouth.
I love making these panna cotta cups when I want something special but not too heavy after a meal. The rose flavor is subtle but really makes the dessert feel unique, and the raspberries add a burst of freshness that keeps it from being overly sweet. I usually chill them overnight, so they’re nice and firm but still so creamy when I dig in.
These cups are great for entertaining because they’re easy to serve and look lovely on the table. I often garnish with a few whole raspberries or a small edible flower to add a touch of charm. Plus, they’re perfect for spring or summer gatherings when you want a treat that feels light and fresh. I’m pretty sure these will become a favorite anytime you want to impress without too much fuss!
Key Ingredients & Substitutions
Heavy Cream & Milk: These two give panna cotta its signature creamy texture. Whole milk adds smoothness but keeps it light. For a dairy-free version, try coconut cream and a plant-based milk like almond or oat.
Rose Water: This is the secret floral flavor here. Use just 2 teaspoons, as too much can be overpowering. If you can’t find rose water, try a small amount of orange blossom water or vanilla extract instead.
Gelatin: The ingredient that helps the panna cotta set with a soft, jiggly texture. Powdered gelatin works best, but if you have gelatin sheets, about 3 sheets will do (soak and melt them in warm cream).
Raspberries & Jam: Fresh raspberries add brightness and texture, while raspberry jam sweetens and thickens the topping. If fresh raspberries aren’t available, frozen ones thawed work fine.
How Can I Get the Panna Cotta Smooth and Creamy Without Lumps?
Making panna cotta needs gentle heating and mixing for a silky finish. Here’s how to get it right:
- Heat cream, milk, and sugar just until hot – don’t boil, or the texture may get grainy.
- Bloom gelatin first in cold water, then stir it in off the heat to fully dissolve without clumps.
- Mix in the rose water gently at the end to keep its delicate flavor.
- Pour into cups at room temperature before chilling—if too hot, condensation can affect texture.
Patience is key! Let the panna cotta chill at least 4 hours or overnight to firm up perfectly and develop its smooth texture.
Equipment You’ll Need
- Small mixing bowls – for blooming the gelatin without mess and for preparing the raspberry topping.
- Medium saucepan – to heat the cream, milk, and sugar evenly for a smooth base.
- Whisk or spoon – to stir everything gently and thoroughly, preventing lumps.
- Measuring cups and spoons – for accuracy when measuring liquids and flavors.
- Small glass cups or jars – to serve the panna cotta; clear ones show off the beautiful layers.
- Blender or food processor – to puree the raspberries into a smooth sauce.
- Sieve (optional) – to strain the raspberry sauce for an ultra-smooth topping.
- Refrigerator – essential for setting the panna cotta until firm and chilled.
Flavor Variations & Add-Ins
- Lemon or Orange Zest: Add a little zest to the cream mixture for a citrus twist that enhances the fruit flavors.
- Different Berries: Swap raspberries with strawberries, blueberries, or blackberries for variety and different colors.
- Herbs: Incorporate a hint of fresh mint or basil into the raspberry topping to add a fresh herbal note.
- Chocolate: Mix a little melted white or dark chocolate into the cream for a richer, more decadent version.
How to Make Raspberry Rose Panna Cotta Cups?
Ingredients You’ll Need:
Panna Cotta Base:
- 2 ½ cups (600 ml) heavy cream
- ½ cup (120 ml) whole milk
- ½ cup (100 g) granulated sugar
- 2 teaspoons rose water
- 2 ½ teaspoons powdered gelatin (about 1 packet)
- 3 tablespoons cold water (to bloom gelatin)
Raspberry Topping and Garnish:
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons raspberry jam or fresh raspberry puree
- 1 tablespoon lemon juice
- Edible flowers for garnish (such as violets, pansies, or small daisies)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 4 hours chilling in the refrigerator to set the panna cotta properly. For best results, chill overnight. The raspberry topping is quick to prepare and can be made while the panna cotta is cooling.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle 2 ½ teaspoons of powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 to 10 minutes until the gelatin softens and blooms.
2. Prepare the Panna Cotta Base:
In a medium saucepan, combine 2 ½ cups heavy cream, ½ cup milk, and ½ cup sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the cream is hot but not boiling (about 170°F or 77°C).
3. Add Gelatin and Rose Water:
Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved. Gently add 2 teaspoons of rose water and mix well.
4. Pour Into Cups and Chill:
Carefully divide the panna cotta mixture into 6 to 8 small glass cups or jars. Let them cool at room temperature, then place in the refrigerator. Chill for at least 4 hours or overnight until firm.
5. Make Raspberry Topping:
In a blender or food processor, puree 1 cup fresh raspberries with 2 tablespoons raspberry jam and 1 tablespoon lemon juice until smooth. For a seed-free topping, strain through a fine sieve if desired.
6. Add Topping and Garnish:
Once the panna cotta is set, spoon a layer of the raspberry puree on top of each cup. Garnish with fresh raspberries and edible flowers for a beautiful presentation.
7. Serve and Enjoy:
Keep the cups refrigerated until ready to serve. Enjoy these creamy, floral, and refreshing panna cotta cups chilled for a delightful dessert treat!
Can I Use Gelatin Alternatives for This Recipe?
Yes! If you prefer a vegetarian option, agar-agar is a good substitute. Use about 1 teaspoon of agar-agar powder dissolved in the cream mixture and bring it to a gentle boil to activate it. Keep in mind agar sets firmer and faster than gelatin.
Can I Prepare Raspberry Rose Panna Cotta Cups Ahead of Time?
Absolutely! Make the panna cotta base and chill it overnight. Prepare the raspberry topping fresh before serving to keep it vibrant and bright. This makes it perfect for entertaining.
How Should I Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. The panna cotta may soften slightly over time, so give it a gentle stir before serving if needed.
What Can I Use If I Don’t Have Rose Water?
You can substitute rose water with a teaspoon of vanilla extract or orange blossom water. Both add a lovely floral or sweet aroma although the flavor will be different.