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panna cotta

Panna Cotta with Melted Raspberries

Less than a teaspoon of rosewater is all you need to give creamy panna cotta a fragrant bump of flavor. Crowned with frozen raspberries that get melted with a bit of sugar, this is an elegant sweet that's easy to make. And it's just 225 calories a serving, not bad for dessert!

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 225 kcal
Author Katie Morford


  • 1/4 cup water
  • 1 packet unflavored gelatin (1 scant tablespoon)
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 3/4 teaspoon rosewater, optional (see notes)
  • 1/2 teaspoon vanilla extract
  • 2 cups frozen raspberries


Put the water in a small dish and sprinkle the gelatin over the top. Leave for 5 minutes to soften.

Heat the milk, cream, and ⅓ cup sugar over medium-high, whisking occasionally, until the sugar dissolves and tiny bubbles appear around the perimeter of the milk (you want the milk hot, but don’t want it to boil or it will overflow). Remove from heat. Add gelatin to the hot milk and whisk until it dissolves. Whisk in the vanilla and rosewater.

Pour into six glasses, jelly jars, or bowls. Refrigerate until firm, 2 to 3 hours.

When ready to serve, put the raspberries and remaining 2 tablespoons sugar into a small saucepan over medium and cook just until the sugar dissolves and the raspberries are barely warm. Remove from heat To assemble, spoon the melted raspberries over the panna cotta.

Recipe Notes

Rosewater is sold in glass bottles in some supermarkets, healthy food stores, and specialty stores, in the baking section or the "ethnic food" section. You can also order it online. If you don't have rosewater, not to worry, just double the amount of vanilla extract.