Raspberry Rose Panna Cotta Cups are a lovely, light dessert that feels both fancy and fresh. They combine smooth, creamy panna cotta with a bright raspberry flavor and a subtle hint of rose. The little cups make them perfect for sharing or enjoying anytime you want a sweet treat that’s not too heavy.
I really enjoy how the floral notes of rose add a special touch without overpowering the natural tartness of the raspberries. When I make these, I always think about how simple ingredients come together to create something that looks graceful but is really easy to put together. It’s a fun way to impress guests or treat yourself without a lot of fuss.
My favorite way to serve these is chilled on a warm day, maybe with some fresh raspberries on top or a few edible flowers for a pretty finish. They feel light enough to enjoy after a big meal, and the contrast between the creamy panna cotta and the fruity raspberry topping is always a crowd-pleaser. I bet you’ll find yourself making these again and again!
Key Ingredients & Substitutions
Heavy cream & whole milk: These give panna cotta its rich, creamy texture. You can swap whole milk for any plant-based milk like almond or oat. For creaminess, try full-fat coconut milk in place of heavy cream.
Gelatin: This is what firms up the panna cotta. Use powdered gelatin for ease, but if you prefer a vegetarian option, agar-agar can work, though with slightly different texture.
Rose water: Adds a light floral note. If you can’t find rose water, try orange blossom water or a splash of vanilla extract alone for a milder flavor.
Raspberries: Fresh raspberries give tartness and color. If fresh aren’t available, frozen work well too. You can also swap for strawberries or other berries for a different twist.
How Do You Get the Perfect Layered Look in Raspberry Rose Panna Cotta Cups?
Making neat, separate layers can be tricky, but it’s all about timing and pouring slowly.
- First, pour and chill the vanilla panna cotta base until it’s mostly firm (about 1.5 hours). It should be set but still slightly soft on top.
- Warm the raspberry juice gently before adding gelatin, so it mixes well and won’t melt the base layer.
- Pour the raspberry layer slowly over the back of a spoon or down the side of each cup to avoid breaking the first layer.
- Chill fully afterward (around 3 hours) to let both layers set completely for a clean separation.
Taking your time and handling liquids gently helps create the pretty two-tone effect. Patience here pays off with a lovely presentation!
Equipment You’ll Need
- Small saucepan – I love it because it heats the cream mixture evenly and is easy to control.
- Mixing bowls – useful for blooming gelatin and preparing raspberry purée.
- Fine mesh sieve – helps strain raspberry seeds for a smooth layer.
- Measuring spoons and cups – keeps your ingredients precise and makes the process easy.
- Small glasses or cups – perfect for serving and showing off the beautiful layers.
- Whisk or spoon – useful for stirring everything together smoothly.
Flavor Variations & Add-Ins
- Swap raspberry for fresh strawberries or blackberries for different fruity flavors.
- Add a splash of orange blossom water instead of rose water for a citrusy floral twist.
- Garnish with chopped pistachios or edible gold flakes for a bit of crunch and sparkle.
- Layer with lemon curd or mango purée for a tropical variation with vibrant colors.
Raspberry Rose Panna Cotta Cups
Ingredients You’ll Need:
For the Panna Cotta Base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 teaspoon pure vanilla extract
- 1 tablespoon rose water (adjust to taste)
For the Raspberry Rose Layer:
- ½ cup fresh raspberries (plus extra for garnish)
- 1 tablespoon honey (optional, for raspberry topping)
- Pinch of powdered gelatin (about ½ teaspoon) plus 1 teaspoon cold water, for setting
For Garnish (optional):
- Dried rose petals
- Fennel seeds
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble. You’ll then refrigerate the panna cotta base layer for 1.5 hours, followed by about 3 hours or more for the raspberry rose layer to fully set. Plan for at least 4.5 hours in total, making it a great make-ahead dessert!
Step-by-Step Instructions:
1. Blooming the Gelatin:
Sprinkle 2 teaspoons of powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes while it softens (this is called blooming).
2. Preparing the Panna Cotta Base:
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling. Remove from heat, then stir in the bloomed gelatin until it’s completely dissolved.
3. Adding Flavor:
Mix in the vanilla extract and rose water gently, making sure they are evenly incorporated.
4. Setting the Base Layer:
Pour half of the panna cotta mixture evenly into 4 small serving cups. Place them in the refrigerator and chill for about 1.5 hours until the base layer is mostly firm but still a bit soft on top.
5. Making the Raspberry Rose Layer:
While the base sets, warm fresh raspberries and honey (if using) in a small saucepan over low heat. Cook gently for about 5 minutes until the raspberries soften and release their juices. Strain the mixture through a fine mesh sieve to remove the seeds, collecting smooth raspberry juice.
6. Preparing the Raspberry Gelatin:
Bloom a pinch of gelatin (about ½ teaspoon) in 1 teaspoon cold water for 5 minutes. Warm the raspberry juice slightly (to room temperature), then stir in the bloomed gelatin until dissolved completely.
7. Adding the Raspberry Layer:
Carefully pour the raspberry mixture on top of the set panna cotta base layer. Pour slowly, either over the back of a spoon or down the side of each cup, to keep the layers neat.
8. Final Chill:
Return the cups to the refrigerator and chill for at least 3 more hours until the raspberry rose layer is fully set.
9. Garnishing and Serving:
Just before serving, garnish with fresh raspberries and scatter dried rose petals and fennel seeds on top for a fragrant, elegant touch. Serve chilled and enjoy this smooth, floral, and fruity delight!
Can I Use Frozen Raspberries for the Raspberry Rose Layer?
Yes, frozen raspberries work well! Just thaw them fully and drain any excess liquid before cooking to avoid a watery topping. This helps maintain a vibrant, flavorful layer.
How Do I Store Leftover Panna Cotta Cups?
Store leftovers in an airtight container or cover the cups tightly with plastic wrap. Keep them refrigerated and consume within 2-3 days for the best texture and flavor.
Can I Make This Dessert Ahead of Time?
Absolutely! Panna cotta actually tastes better after chilling overnight, allowing flavors to meld and layers to set perfectly. Just garnish right before serving.
What If I Don’t Have Rose Water?
No worries! You can substitute with orange blossom water or simply use extra vanilla extract. Both will keep the dessert fragrant and delicious, just with a slightly different floral note.
