Panna Cotta with Raspberry Sauce
RICOTTA PANNA COTTA WITH RASPBERRY SAUCE
Panna cotta is one of those delightfully simple recipes that is so elegant and divine you’d think it’s made from fancy ingredients and takes hours of time to prepare. However, thanks to a blender and the magic of gelatin this dessert comes together in no time and, lucky for you, the gelatin does most of the work.
A classic Italian dessert, panna cotta is beloved for its silky texture and rich, creamy flavor. Its name, meaning "cooked cream" in Italian, sums up the simplicity of this delicious treat. Whether you're serving it at a dinner party or just treating yourself, panna cotta is an impressive yet surprisingly easy dessert to master at home.
In this guide, I’ll walk you through my foolproof panna cotta recipe, made with ricotta cheese and half and half, along with tips and tricks for creating the perfect version every time. While many recipes use heavy cream and milk, you’ll notice that I use half and half and ricotta cheese for my version as I love the sweet and tangy flavor from the ricotta and I find the panna cotta to be bit lighter while still maintaining it’s signature rich and creamy flavor.
Once the cream mixture is blended up, you have a few options for serving dishes. You can use ramekins (make sure they’re well greased if you plan to flip the panna cotta onto plates for serving). You can also use a round cake pan (again, be sure that it’s well greased if you plan to flip it onto a plate) or a serving dish to create one giant panna cotta. I find one giant panna cotta made in a serving dish is a fun (add more simple) way to present it for a more casual dinner party. Guests can then scoop out what they want and you can have a few topping options for them to choose from. I also absolutely love setting my panna cotta in coupe glasses (which you’ll notice I did for the photos in today’s post) for a prettier and more elevated presentation.
For serving the panna cotta, I topped today’s recipe with a rose raspberry sauce, but feel free to omit the rose water if it’s too floral for you and use citrus juice instead, or serve your panna cotta with other fruit or toppings of your choice. What’s great about a fruit topping is that if the panna cotta cracks on top or splits apart, just throw some more fruit or sauce on it and no one will be the wiser (just another reason why it’s so perfect for serving at a dinner party). Panna cotta truly makes the loveliest vehicle for fruit, nuts and sauces but know that it is also incredibly delightful all on its own.
How to Make Perfect Homemade RICOTTA Panna Cotta: A Step-by-Step Guide
BUT FIRST…WHAT IS PANNA COTTA?
Panna Cotta is a creamy, gelatin-based dessert that originated in Northern Italy. The smooth, velvety texture is achieved by mixing together a combination of heavy cream, milk, half and half and/or ricotta cheese with gelatin, which is then set and chilled. Panna Cotta is typically flavored with vanilla but can be adapted with various flavors like coffee, citrus, or even a touch of liqueur. It's often served with fresh fruit, berry compote, or a drizzle of caramel sauce.
INGREDIENTS YOU NEED TO MAKE RICOTTA PANNA COTTA
Making panna cotta at home requires just a few simple ingredients. Here’s what you’ll need to make my recipe-
VANILLA BEAN PASTE OR EXTRACT (you can also scrape out the seeds of a vanilla bean)
TOOLS YOU NEED TO MAKE PANNA COTTA
BLENDER (you can also use a food processor)
RAMEKINS, COUPE GLASSES or other SERVING DISHES of your choice
Step-by-Step Instructions for Perfect RICOTTA Panna Cotta
1. PREPARE THE GELATIN
To start, sprinkle the gelatin powder over a 1/2 cup of half and half in a medium saucepan. Stir to combine and then let it sit for about 5 minutes to "bloom" — this step ensures the gelatin dissolves smoothly into the mixture.
2. HEAT THE HALF AND HALF
Add the remaining 1 cup of half and half along with the vanilla and sugar. Gently heat the mixture over low heat, whisking constantly, until it has thickened slightly and is nice and smooth. Be sure to keep the heat on low to prevent the mixture from overheating and boiling as this can cause the cream to curdle which will affect the texture of your panna cotta (and not in a good way).
3. COMBINE WITH RICOTTA CHEESE
Let the cream mixture cool slightly, then add to a blender (or food processor) along with the ricotta cheese. Blend until creamy and well mixed, about 30 seconds.
4. POUR AND CHILL
Carefully pour the panna cotta mixture into the serving dish(es) of your choice- individual serving dishes, ramekins, coupe glasses, a cake pan, a serving bowl/dish, whatever you like. Just be sure the dishes are well greased if you plan to flip the panna cotta onto a plate for serving. Then place the dishes in the refrigerator and let them chill for at least 4 hours, or until fully set. For best results, leave them overnight.
5. SERVE AND ENJOY!
Once set, your panna cotta is ready to be enjoyed! Present it in its serving dish or gently unmold the panna cotta onto a plate (if desired). You can serve it as is or garnish it with fresh berries, fruit compote, or even a drizzle of honey or caramel sauce.
WHAT TO SERVE WITH PANNA COTTA
FRESH BERRIES OR SLICED FRUIT (I LOVE STONEFRUIT)
FRUIT COMPOTE
A DRIZZLE OF HONEY OR CARAMEL SAUCE
CHOPPED NUTS (I LOVE PISTACHIOS OR HAZELNUTS)
Tips for Making the Best RICOTTA Panna Cotta
AVOID BOILING
When heating the cream mixture, it’s crucial to keep the heat on low and make sure the mixture doesn’t boil. Boiling can cause the cream to curdle, resulting in a grainy texture.
USE HIGH-QUALITY GELATIN
A good-quality gelatin will dissolve more easily and help create that signature smooth texture. I tend to use Knox, the classic, been around for ever, hasn’t changed packaging since it was in your Grandma’s kitchen one but something like a grass-fed unflavored gelatin like this one is another great option that I’ll use.
USE FULL-FAT RICOTTA CHEESE
A good-quality full fat ricotta cheese will ensure that the mixture is perfectly rich and creamy.
BALANCE SWEETNESS
Panna cotta should be sweet but not overly so. Using ricotta cheese helps with this, along with keeping sugar to a minimum, but the tartness of fresh berries or a fruit compote also beautifully balances the richness of the cream.
EXPERIMENT WITH FLAVORS
Once you’ve mastered the classic vanilla panna cotta, feel free to experiment. Try infusing the cream with coffee, chocolate, or citrus zest. A splash of liqueur like amaretto or limoncello can also add a nice touch.
TEST FOR DONESS
Panna cotta is ready when it jiggles slightly but still holds its shape. If it’s too soft it may need more chilling time; too firm and you may have used too much gelatin.
Common Panna Cotta Mistakes and How to Fix Them
LUMPY TEXTURE
This can happen if the gelatin isn’t fully dissolved, the cream overheats, or the cream mixture is not fully blended with the ricotta cheese. To avoid lumps, be sure to let the gelatin fully bloom and then thoroughly whisk it into the cream mixture. Whisking the entire time you are heating the cream mixture is key. To avoid the cream from overheating and curdling, be sure to keep the heat on low when you’re warming the cream mixture. When blending the cream mixture with the ricotta, make sure it’s cooled slightly and blend per the recipe instructions, for at least 30 seconds or until fully incorporated.
TOO FIRM OR RUBBERY
This is a sign of too much gelatin. Be sure to follow the recipe measurements exactly to ensure a perfect texture.
NOT SETTING PROPERLY
If your panna cotta is too soft, it may not have had enough time to chill. Give it at least 4 hours, and consider leaving it overnight for a firmer texture. Other common culprits- not using enough gelatin and not using full-fat dairy. Again, be sure to follow the recipe measurements and ingredient lists exactly to ensure a perfect outcome.
Frequently Asked Questions about Panna Cotta
CAN I MAKE PANNA COTTA AHEAD OF TIME?
Yes! In fact, panna cotta is a great dessert to prepare in advance. You can make it up to 2 days ahead of time and keep it covered in the fridge until you’re ready to serve.
CAN I MAKE RICOTTA PANNA COTTA DAIRY-FREE?
Sure! You can substitute full fat coconut milk (it must be full fat for it to work) for the half and half and a vegan ricotta cheese or a soft tofu for the regular ricotta cheese. The texture might vary slightly from the original recipe, but coconut panna cotta is delicious and pairs especially well with tropical fruit.
HOW DO I UNMOLD PANNA COTTA
To unmold, dip the bottom of the ramekin in warm water for a few seconds, then gently run a knife around the edge to loosen it. Invert onto a plate and it should slide out smoothly.
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PANNA COTTA WITH RASPBERRY SAUCE
Ingredients
- 1 1/2 cups half and half
- 1 packet (about 2 1/2 teaspoons or 7 grams) unflavored gelatin
- 1 teaspoon vanilla bean paste (can sub vanilla extract or scrape out the seeds of 1 vanilla bean)
- 1/3 cup granulated sugar
- 2 cups full-fat ricotta cheese
- Chopped pistachios or toasted hazelnuts and/or honeycomb for serving (optional)
- 1 1/2 cups raspberries (fresh is best; if using frozen, let them thaw before measuring)
- 1/2 tablespoon rose water (can sub orange or lemon juice)
- 2-3 tablespoons honey (depending on how sweet you like it)
- Zest of half an orange (optional)
Instructions
- To start, sprinkle the gelatin powder over a 1/2 cup of half and half in a medium-sized saucepan. Stir to combine and then let it sit for about 5 minutes to "bloom" — this step ensures the gelatin dissolves smoothly into the mixture.
- Add the remaining 1 cup of half and half along with the vanilla bean paste and sugar. Gently heat the mixture over low heat, whisking constantly, until it has thickened slightly and is nice and smooth. Be sure to keep the heat on low to prevent the mixture from overheating and boiling as this can cause the cream to curdle which will affect the texture of your panna cotta (and not in a good way).
- Let the cream mixture cool slightly, then add to a blender (or food processor) along with the ricotta cheese. Blend until creamy and well mixed, about 30 seconds.
- Carefully pour the panna cotta mixture into the serving dish(es) of your choice- individual serving dishes, ramekins, coupe glasses, a cake pan, a serving bowl/dish, whatever you like. Just be sure the dishes are well greased if you plan to flip the panna cotta onto a plate for serving. Then place the dishes in the refrigerator and let them chill for at least 3-4 hours, or until fully set. For best results, leave them to set overnight.
- Once set, your panna cotta is ready to be enjoyed! Present it in its serving dish or gently unmold the panna cotta onto a plate (if desired). Drizzle with the raspberry sauce, add a piece of honeycomb and sprinkle with chopped nuts, or top with fresh berries, fruit compote, or even a drizzle of honey or serve it as is.
- In a small pan combine the raspberries, rose water (or citrus juice), 2-3 tablespoons honey (more or less, depending on how sweet you like it) and orange zest (if using). Cook on medium-low heat until the mixture has cooked down and is slightly bubbling. Remove from the heat and allow to cool before using.
- This sauce can be made a few days in advance and stored in an airtight container in the fridge until ready for serving.
Nutrition Facts
Calories
523Fat
31 gSat. Fat
17 gCarbs
43 gFiber
4 gNet carbs
39 gSugar
35 gProtein
20 gSodium
164 mgCholesterol
95 mgThis information is provided as a courtesy and is an estimate only based on 4 servings. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
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