How to Make Raspberry Panna Cotta

I can’t quite believe it’s December already!  Time has past by a little too quickly this year, in my opinion.  Are you ready for the holidays?  If you’re looking for an entertaining, or a made-for-party, dessert recipe, you’ve stopped by at the right place at the perfect time.  Check out these gorgeous Raspberry Panna Cotta and I’m sure you’ll agree.  Click on the YouTube video above to watch the step-by-step video tutorial on how to make them.




The raspberry layer is slightly sweet and tart.  It’s super refreshing and packed with the floral fragrant of raspberries.  It pairs really well with the smooth and sweet vanilla bean panna cotta layer.  The red and white layers are so festive.  These gorgeous colors simply put me in the happy holiday mood. 




We’ve been tuning in to different radio stations when we’re on the road, and the Christmas songs always make me smile.  It’s probably one of the best time of the year for most people.  At the same time, I remember those who are less fortunate out there.  Just last week, I heard on the radio that a couple (whom preferred to remain anonymous) donated 500K to the Salvation Army!  It was probably one of the best news I’ve heard all year long!  That really touched me that there are still generous and kind people out there.  I know most of us don’t have that kind of money to donate, but there are many other things that we can do to help.  From pantry items to gently used clothes donated to your local non-profit organizations; or simply purchase a “Grab ‘N Give” bag at the grocery check out.  These are just some of the many ways that we can give-back to the community.



To me, it’s a privilege that I have the ability to help others, even in the smallest scale.  This holiday season, I want to encourage you to do the same.  It always makes me feel happy to know that a small gesture can bring big smiles on someone’s face.  




Last but not least, thank you for reading and stopping by my blog.  I hope you like today’s post and recipe.  I’ll be sharing more holiday recipes soon.  Stay tuned.

P.S.: Don't forget to enter the current Giveaways:

$100 Visa Gift Card Giveaway (Open to U.S. only, ending 12/31/2015)
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Tools and Ingredients used:

Libby Small Dessert Cups Set: (More information here)
Wilton Mini Muffin Pan: (More information here)
Pyrex 4 Cups Heat Proof Measuring Cup: (More information here)
Vanilla Bean Paste: (More information here)
Unflavored Gelatin Powder: (More information here)
Organic Cane Sugar (Click here for more information)
Wood Print Photography Backdrop (Click here to see similar product)







Raspberry Panna Cotta:
Makes: 6 (6-ounce) individual cups

To make the Raspberry Layer:

3/4 cup water
1 tablespoon unflavored powder gelatin
1 tablespoon fresh lemon juice
1/2 cup agave
2 1/2 cups raspberries

In a small saucepan, add water and sprinkle gelatin on top. Gently stir until well incorporated. Let mixture sit for 10 minutes. Then, heat mixture on stove top until the gelatin is completely dissolved. Remove from heat to cool.

Meanwhile, in a blender, puree the raspberry with lemon juice and agave.  Pass puree through a find mesh to remove the seeds.  Transfer to a large measuring cup with beaker. Pour gelatin mixture into the raspberry puree and stir well.

Prepare 6 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the raspberry mixture into each glass until almost to the edge of each glass.  Reserve remaining raspberry mixture.

Place in the fridge for at least 2 hours, or until set.  When the raspberry layer is set, tilt the serving glasses 90 degree to the opposite side in the muffin pan and pour in remaining raspberry mixture and return back to the fridge to set, about one to two hours.

To prepare the Vanilla Bean Layer:
1/2 cup milk
3/4 cup heavy cream
1 teaspoons unflavored powder gelatin
3 tablespoons sugar
a pinch of kosher salt
1 teaspoon vanilla bean paste

Place milk and cream in a small saucepan, sprinkle gelatin on top. Give it a quick stir and let mixture sit for 5 to 10 minutes. When 10 minutes is up, turn on heat to low, add sugar and salt. Stir and heat until gelatin completely dissolved.

Remove from heat and whisk in the vanilla bean paste. Transfer the mixture to a large measuring cup with a beaker and let cool slightly.


To assemble:

Take the individual cups out of the fridge with the raspberry layers already set. Then, pour the vanilla bean mixture into each cup until almost filled to the top.

Return to the refrigerator to chill for another 2 hours, or until set. To serve, garnish the top each cup with a few fresh raspberries and a spring of mint. Enjoy!