Panna Cotta with raspberry sauce

Finally a dessert!

Panna Cotta might sound like something fancy you can only get at an expensive restaurant. However, it turns out to be one of the easiest desserts you can make at home. As a nice bonus, you can premake them 1-2 days before serving. This opens up for more time spent with your guests, which is important if you want to be a good host. Panna Cotta is a sweet dessert, and I personally prefer to have a fresh sauce that can accompany the sweetness from the pudding. The best thing is to use berries that are currently in season, but there is nothing wrong with frozen berries. Choose your style!

Serving: 4 portions
Estimated time to prepare: 20 min
Difficulty: 1


Panna Cotta:

3-4 gelatin plates
1 vanilla bean
5 dl whipped cream (38% fat)
1,5 dl granulated sugar

Raspberry sauce:

150-200g raspberries
50-100g powdered sugar (adjust to your own liking)
1/2 lemom or lime


Panna Cotta:

Split the vanilla bean at the middle and carefully remove the seeds from the bean using a teaspoon. DO NOT throw the bean away.

Soak the gelatin plates in cold water for approx. 5 minutes. Squeeze out the water from the plates.


Pour cream, sugar, vanilla bean and it’s seeds in a pot. Stir well, and bring the mixture slowly up to boil. Turn off the heat and stir in the gelatin.


Pour the mixture into heat-proof glasses or a container of your choice. Let them cool off at least 5 hours. I prefer to let them rest at the kitchen bench
1 hour, then the remaining time in the fridge.

Raspberry sauce:

If you are using frozen berries, defrost them a bit before starting.


Mix berries, powdered sugar in a blender and mix until smooth. Use lemon juice to taste, acid is important! Add more powdered sugar if you want a sweeter sauce.


Sift the mixture to remove the seeds from the berries. Pour the sauce into the glasses when the panna cotta is solid.


Enjoy! 🙂