Raspberry Rose Panna Cotta Cups are a light and refreshing treat that combines creamy, silky panna cotta with the bright flavors of fresh raspberries and a subtle hint of floral rose. These little cups are as pretty as they are delicious, making them perfect for a special dessert or a sweet snack that feels a bit fancy without any fuss.
I love making these because the rose flavor adds a unique twist that’s not too strong, just a gentle floral note that pairs beautifully with the tartness of the raspberries. It’s like a perfect balance between creamy and fruity, with a smooth texture that melts in your mouth. Plus, the best part is how quick and easy they come together—I often make a batch ahead of time so they’re ready whenever I want a little treat.
My favorite way to serve these panna cotta cups is chilled, straight from the fridge, maybe with a few extra fresh raspberries on top and a light drizzle of honey if I want a touch more sweetness. They’re a wonderful way to impress guests at a dinner party or just to enjoy a calm moment with something delicious and pretty on the side. Whenever I make these, they never last long because everyone always asks for seconds!
Key Ingredients & Substitutions
Heavy Cream & Milk: These give the panna cotta its rich and silky texture. You can swap whole milk for any plant-based milk with cream added, like coconut milk, for a dairy-free version. Just remember this may change the flavor slightly.
Rose Water: This adds a light floral note that pairs great with raspberries. If you don’t have rose water, orange blossom water is a nice substitute, but add less to avoid overpowering the dessert.
Gelatin: It’s essential to set the panna cotta. Powdered gelatin or sheets work similarly. For vegetarians, agar-agar is an option, though it needs different handling and won’t have quite the same silky texture.
Raspberries: Fresh gives the best flavor and texture, but frozen works well too—just thaw and drain before use. You can use other berries like strawberries or blackberries for a different twist.
How Do I Get a Smooth Panna Cotta Without Lumps or Grit?
Setting panna cotta perfectly can be tricky. Here’s how to avoid lumps and graininess:
- Bloom the gelatin properly by sprinkling it over cold water and letting it sit for 5 minutes before use.
- Heat the cream mixture gently—do not boil, just warm to dissolve sugar fully.
- Stir the bloomed gelatin into the warm cream mixture slowly until fully dissolved with no clumps.
- Pour the mixture through a fine sieve if you want extra smoothness.
- Let panna cotta cool slightly before refrigerating; this helps it set evenly without cracking.
Following these tips ensures your panna cotta is creamy and delicate with a flawless texture every time!
Equipment You’ll Need
- Medium saucepan – I use this to gently heat the cream and milk without scorching it.
- Small mixing bowls – Perfect for blooming the gelatin so it dissolves smoothly.
- Fine mesh sieve – Helps strain the raspberry mixture to get rid of seeds and make it silky.
- Serving cups or glasses – Ideal for portioning the panna cotta neatly and making presentation easy.
- Dropper or spoon – Great for carefully layering the raspberry topping without disturbing the panna cotta underneath.
Flavor Variations & Add-Ins
- Swap raspberries for blueberries or blackberries in the topping for a different berry flavor.
- Add a splash of vanilla or almond extract to the cream for extra depth.
- Incorporate fresh chopped herbs like mint or basil into the raspberry topping for a fresh twist.
- Use orange or lemon zest in the cream to add citrus brightness that complements the floral notes.
Raspberry Rose Panna Cotta Cups
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar
- 2 tsp rose water
- 2 ½ tsp powdered gelatin (or 3 gelatin sheets)
- 2 tbsp cold water (for blooming gelatin)
For the Raspberry Topping:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- ½ tsp rose water
- 1 tsp powdered gelatin (or 1 gelatin sheet)
- 2 tbsp cold water (for blooming gelatin)
For Garnish:
- Fresh raspberries
- Fresh mint leaves
- Edible flowers (optional)
How Much Time Will You Need?
This dessert takes about 20 minutes to prepare. Then, allow around 4 hours for the panna cotta to set in the fridge, plus an additional 1 to 2 hours for the raspberry topping to chill and firm up. So, plan ahead and enjoy the easy, elegant result!
Step-by-Step Instructions:
1. Bloom the Gelatin for Panna Cotta
Sprinkle 2 ½ teaspoons of powdered gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to soften.
2. Heat Cream and Sugar
In a medium saucepan, gently warm the heavy cream, whole milk, and sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture is hot but not boiling.
3. Add Gelatin and Rose Water
Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved, then mix in the rose water. Make sure everything is well combined.
4. Pour and Chill
Pour the panna cotta mixture evenly into small cups or glasses. Let them cool at room temperature for about 10 minutes. Cover with plastic wrap and place in the fridge for at least 4 hours to set firmly.
5. Bloom the Gelatin for Raspberry Topping
While the panna cotta sets, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let it bloom for 5 minutes.
6. Cook the Raspberries
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and sugar dissolves, about 5 minutes.
7. Blend and Strain
Remove from heat and press the raspberry mixture through a fine mesh sieve to remove seeds, giving you a smooth puree.
8. Add Gelatin and Rose Water to Puree
Stir the bloomed gelatin and rose water into the warm raspberry puree until fully dissolved. Let the mixture cool slightly, but don’t let it set.
9. Add Raspberry Topping and Chill
Carefully spoon or pour the raspberry puree on top of each set panna cotta. Return the cups to the fridge and chill for another 1 to 2 hours until the topping firms up.
10. Garnish and Serve
Before serving, top each cup with fresh raspberries, a mint leaf, and an edible flower if you like. Serve chilled and enjoy!
Can I Use Agar-Agar Instead of Gelatin?
Yes, agar-agar is a vegetarian substitute but it sets differently and sets faster. Use about 1 teaspoon powder agar-agar instead of gelatin, dissolve it in the cream mixture while boiling briefly, then pour quickly before it firms up.
Can I Make Raspberry Rose Panna Cotta Ahead of Time?
Absolutely! You can prepare the panna cotta and raspberry topping a day in advance. Just store the assembled cups covered in the fridge and garnish fresh before serving.
Can I Use Frozen Raspberries?
Yes, frozen raspberries work well. Thaw them first and drain any excess liquid so your topping isn’t too watery, then proceed with cooking and straining as usual.
How Do I Store Leftovers?
Keep leftover panna cotta cups covered in the refrigerator for up to 3 days. Avoid freezing as it can alter the texture of the creamy dessert.