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White Burrata Panna Cotta topped with liquid raspberry core on a plate.
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White Burrata Panna Cotta with Liquid Raspberry Core

An elegantly decadent dessert featuring creamy panna cotta with a sweet-tart raspberry core.
Prep Time20 minutes
Cook Time20 minutes
Total Time6 hours
Course: Dessert
Cuisine: Italian
Keyword: Elegant Dessert, Gourmet Panna Cotta, Italian dessert, Panna Cotta, Raspberry Dessert
Servings: 6 servings
Calories: 350kcal

Ingredients

For the Panna Cotta

  • 400 ml heavy cream Luxuriously rich and silky, provides the base.
  • 100 ml whole milk Adds depth while keeping it delicately light.
  • 60 g granulated sugar Harmonizes with the cream for sweetness.
  • 2 tsp vanilla bean paste or extract Enhances the creamy texture.
  • 3 sheets gelatin Essential for the panna cotta's structure.

For the Raspberry Core

  • 100 g fresh or frozen raspberries Heart of the dessert, bursting with vibrant tanginess.
  • 2 tbsp sugar Sweetens the raspberry core.
  • 1/2 tsp lemon juice Brightens the raspberry flavor.
  • 1/2 tsp cornstarch (optional) For thicker center, if needed.

For Presentation

  • Extra raspberry coulis Drizzled on the plate for presentation.
  • Fresh mint leaves or edible flowers Enhances visual appeal.
  • Powdered sugar (optional) For delicate dusting.

Instructions

Make the Raspberry Core

  • In a small saucepan, combine 100 g of raspberries, 2 tbsp of sugar, and 1/2 tsp of lemon juice. Gently simmer over medium heat for 5-7 minutes until syrupy.
  • Strain through a fine sieve if desired and let cool. Pour the mixture into small silicone half-sphere molds and freeze until solid.

Soften the Gelatin

  • Soak 3 sheets of gelatin in cold water for about 5 minutes to soften.

Prepare the Panna Cotta Base

  • In a medium saucepan, combine 400 ml heavy cream, 100 ml whole milk, 60 g granulated sugar, and 2 tsp vanilla. Heat over low until steaming but not boiling.
  • Remove from heat and stir in softened gelatin until dissolved. Let cool for 10-15 minutes.

Mold the Panna Cotta

  • Pour a thin layer of panna cotta mixture into molds, chill for 15-20 minutes until just set.
  • Place a frozen raspberry core in the center and top with more panna cotta mixture. Chill overnight.

Unmold & Style

  • Unmold panna cotta onto serving plates, dust with powdered sugar and drizzle with raspberry coulis. Garnish with mint leaves or edible flowers.

Notes

For a lighter panna cotta, substitute half the heavy cream with Greek yogurt. Use coconut milk and agar-agar for a vegan version.