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Creamy Raspberry Panna Cotta

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Creamy Raspberry Panna Cotta


4 Servings
Prep time
5 hours
Cooking time
Total time
5 hours


4 cup
heavy cream, divided
1 cup
2 teaspoon
pure vanilla extract, divided
2 package
plain powdered gelatin, divided
6 tablespoon
cold water, divided
chocolate or mint shavings, for garnish


Heat 2 cups of the heavy cream, 1/4 cup of sugar and 1 teaspoon vanilla in a saucepan, stirring occasionally until sugar is dissolved. Sprinkle 1 packet gelatin over 3 Tablespoons cold water in a let stand at least 5 minutes. Stir the gelatin into the warm cream mixture until it’s completely dissolved. Pour into dessert molds or dishes, cover lightly and chill three hours.

About 20 minutes before panna cotta in fridge is set, repeat steps 1-3 with remaining cream, sugar, vanilla, water and gelatin. Allow to cool to lukewarm while panna cotta in fridge finishes setting. Remove panna cotta from fridge. Spoon raspberry pastry filling over set panna cotta, dividing evenly between dishes (spread to edges to allow filling to show through or leave in center to “hide” filling). Gently pour cooled cream mixture over filling. Place back in fridge and allow to set for 4-5 hours. Remove from fridge when ready to serve. Garnish with shaved chocolate and sprigs of mint


Prep Method: