Raspberry Rose Panna Cotta Cups are a lovely little treat that feel both fancy and fresh. These cups blend smooth, creamy panna cotta with the delicate floral hint of rose and a bright pop of tart raspberry flavor. The result is light, refreshing, and just a bit special, making it perfect for any time you want a pretty dessert without too much fuss.
I always find that adding rose water gives the panna cotta this soft, gentle aroma that pairs wonderfully with the raspberry. It’s subtle but enough to make you smile with every bite. I like to chill these overnight so they have that perfect silky texture that just melts in your mouth.
Serving these in small cups makes it easy to share, and they’re great for dinner parties or a nice treat after a cozy meal. I sometimes add a few fresh raspberries or a sprig of mint on top to make them look even more inviting. If you want something simple but with a little twist, these panna cotta cups never disappoint.
Key Ingredients & Substitutions
Gelatin: This makes the panna cotta firm but silky. If you want a vegetarian option, agar-agar works but follow package instructions as it sets differently.
Heavy Cream & Milk: Heavy cream is key for creaminess, and milk lightens it. You can swap milk for a dairy-free alternative like oat milk, but keep cream for texture.
Rose Water: Adds a gentle floral flavor. Use sparingly—it can be strong. If unavailable, a small amount of orange blossom water is a nice substitute.
Raspberries: Fresh or frozen work fine for the sauce. Frozen raspberries are a good pantry staple and just need thawing before cooking.
How Do You Get Perfectly Smooth Panna Cotta Without Lumps?
Blooming gelatin right is crucial. Sprinkle it over cold water and let it sit for 5 minutes to absorb moisture fully.
- Heat cream and milk gently until hot but not boiling to dissolve sugar well.
- Remove from heat before adding gelatin. Stir until completely melted for a smooth mix.
- Pour mixture through a fine sieve if you’re worried about lumps before chilling.
Chill for at least 4 hours or overnight for best texture. Patience makes silky panna cotta!
Equipment You’ll Need
- Small bowls or ramekins – I like glass ones because they look nice and you can see the layers.
- Saucepan – to gently heat the cream mixture without scorching it.
- Fine mesh sieve – great for straining the raspberry sauce to remove seeds and ensure a smooth texture.
- Measuring spoons and cups – for accurate ingredient quantities.
- Whisk or spoon – to stir the gelatin and cream mixture thoroughly.
Flavor Variations & Add-Ins
- Use orange blossom water instead of rose for a citrus-floral twist.
- Mix in chopped pistachios or almonds for a crunchy texture and nutty flavor.
- Add a splash of vanilla or almond extract to enhance sweetness.
- Replace raspberry with field strawberries or blueberries for different berry flavors.
Raspberry Rose Panna Cotta Cups
Ingredients You’ll Need:
For the Panna Cotta:
- 2 ½ teaspoons powdered gelatin (about 1 packet)
- 3 tablespoons cold water
- 2 cups heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 1 teaspoon rose water
- ½ teaspoon vanilla extract
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh raspberries
- Edible flowers or rose petals (optional)
How Much Time Will You Need?
This dessert takes about 15 minutes to prepare, plus at least 4 hours chilling time in the fridge for the panna cotta to set properly. For the best silky texture, chilling overnight is ideal.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes until it soaks up the water and becomes gelatinous.
2. Heat Cream Mixture:
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring gently, until the sugar dissolves and the mixture is hot but not boiling.
3. Add Gelatin and Flavorings:
Remove the cream mixture from heat. Stir in the bloomed gelatin until fully dissolved. Then add the rose water and vanilla extract, stirring to combine.
4. Pour and Chill:
Pour the mixture evenly into small glass cups or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until set firmly.
5. Make Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and sauce thickens slightly, about 5-7 minutes. Strain through a fine mesh sieve to remove seeds. Let sauce cool to room temperature.
6. Serve:
Once the panna cotta has set, spoon a thin layer of raspberry sauce on top of each cup. Garnish with fresh raspberries and edible flowers or rose petals if you like. Serve chilled and enjoy!
Can I Use Agar-Agar Instead of Gelatin?
Yes! Agar-agar is a great vegetarian alternative, but it sets differently. Use about 1 teaspoon of agar powder and dissolve it in the cream mixture while boiling, then chill as usual.
Can I Make Raspberry Rose Panna Cotta in Advance?
Absolutely! Prepare the panna cotta and raspberry sauce a day ahead. Keep the panna cotta covered in the fridge, and add the sauce and garnish just before serving for the freshest taste.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The panna cotta might become a bit firmer, so let it sit at room temperature for a few minutes before serving.
Can I Use Frozen Raspberries for the Sauce?
Definitely! Just thaw frozen raspberries before cooking the sauce. This helps release their juices and reduces cooking time.