Panna Cotta with Raspberry Compote

A silky, just-set vanilla panna cotta with a sharp raspberry compote — all about that perfect wobble and clean, creamy flavour. It is one of the simplest desserts you can make, yet it feels quietly elegant, and it is entirely a make-ahead affair. The contrast of cool, vanilla-flecked cream against tart raspberry is what makes it.

From Recipes to Bank — the original ring binder where this site began, circa 2008.

Why this works

• Just enough gelatine sets the cream to a delicate, spoon-holding wobble that still melts in the mouth.
• Bringing the cream barely to the boil with vanilla infuses it gently without cooking away the fresh dairy flavour.
• Real vanilla bean paste gives warmth and those tell-tale flecks that mark a proper panna cotta.
• A tart raspberry compote cuts the richness and lifts the whole dessert.

Ingredient notes and swaps

• Double cream gives the classic richness; half cream, half milk makes a lighter set.
• Vanilla bean paste is ideal; a split vanilla pod or good extract also work.
• Set in moulds to turn out, or in glasses to serve as they are — no unmoulding nerves.
• Swap the raspberries for any tart fruit compote — blackberry, cherry or passion fruit.

Panna Cotta with Raspberry Compote

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Panna Cotta is all about the mouthfeel. The smooth, velvety cream has enough tension to hold up to a spoon but melts in the mouth. The best Panna Cotta has an understated character, highlighting the inherent sweetness of the dairy and the warmth from a fresh Vanilla Bean, This one is complemented with a fabulously fruity Raspberry Compote.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: Italian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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• 600ml Double Cream
• 1 Tbsp Caster Sugar
• 1 Tsp Vanilla Bean Paste
• 4 Gelatine leaves, soaked in cold water for 5 mins
• 600g Raspberries, blitzed and sieved
• Fresh Raspberries and Mint Sprigs to garnish

Method

 

1. Bring the Cream to the boil with the Vanilla and Sugar
2. Take off the heat then squeeze out the water from the Gelatine and whisk into the Cream
3. Cool and pour into ramekins/moulds and chill in the fridge for 4 hours

Nutrition

Calories: 350kcalCarbohydrates: 4gProtein: 2gFat: 36gSaturated Fat: 23gSodium: 20mgSugar: 4g

Notes

For an extra smooth Panna Cotta, ensure your cream mixture is completely smooth before chilling. A quick dip in hot water can help unmould stubborn Panna Cottas.
The raspberry compote can be made ahead of time and stored in the fridge for up to 3 days. Adjust sugar to your taste.

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Tips for success

• Make sure the cream mixture is smooth before chilling for the silkiest set.
• For a clean turn-out, dip the moulds briefly in hot water.
• Chill for at least 4 hours, ideally overnight, so it sets properly.

Make ahead, storage and reheating

• Panna cotta is designed to be made ahead — it needs at least 4 hours to set and is happy overnight. The compote keeps in the fridge for up to 3 days, so the whole dessert can be ready and waiting before guests arrive.

What to serve it with

• The raspberry compote and a few fresh berries are all it needs; a crisp biscuit, such as a langue de chat or shortbread, on the side is a nice touch.

FAQ

How firm should panna cotta be? Just set, with a gentle wobble — it should hold its shape but melt in the mouth.

Can I make it ahead? Yes — it needs to set for hours and is ideal made the day before.

How do I turn it out cleanly? Dip the mould briefly in hot water, then invert onto a plate.

Can I use a different fruit? Yes — any tart compote, such as blackberry or cherry, works beautifully.

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Find more to bake in our Baking & Staples guides, browse the Sweet Sensation collection, then treat yourself again:

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