Raspberry Rose Panna Cotta Cups are a lovely treat that feels both light and fancy at the same time. The panna cotta is smooth and creamy, gently flavored with a hint of rose that pairs beautifully with the sweet and tart raspberries on top. The cups are perfect for a little fancy dessert without any fuss.
I really enjoy making these because they come together quickly but still impress anyone who tries them. I like to use fresh raspberries whenever I can, but frozen ones work just as well if you don’t have any on hand. The rose flavor is subtle, so it doesn’t overpower the dessert, just gives it a special little twist that’s a nice surprise.
These panna cotta cups are perfect for sharing at a dinner party or enjoying on a sunny afternoon. I often make a batch ahead of time and keep them chilled in the fridge — they taste even better after sitting for a few hours. Plus, eating them straight from the cup feels kind of fun and a little elegant, without any mess or stress!
Key Ingredients & Substitutions
Heavy Cream & Whole Milk: These create the rich, creamy base of panna cotta. For a lighter version, you can use half-and-half or a mix of milk and cream. Dairy-free options like coconut cream work well too, but the flavor changes a bit.
Rose Water: This adds a delicate floral note. Use food-grade rose water sparingly because it can be strong. If you don’t have rose water, try a few drops of rose syrup or a mild floral extract like orange blossom.
Gelatin: Gelatin is what sets the panna cotta into that smooth, soft texture. Powdered gelatin or sheets both work—just follow the blooming instructions carefully. For a vegetarian option, agar-agar is a good substitute but requires different handling.
Raspberries: Fresh raspberries bring tartness and color. Frozen are fine too, just thaw and drain. For the topping, raspberry puree adds a brighter contrast but you can also use other berry purees if preferred.
How Do You Get a Smooth, Creamy Panna Cotta Without Lumps?
The secret is gentle heat and proper gelatin blooming. Here’s how I do it:
- Bloom gelatin fully in cold water before adding it to warm cream—this avoids granules clumping.
- Heat the cream mixture just until sugar dissolves; avoid boiling to keep it smooth and light.
- Whisk gelatin in thoroughly off the heat to melt it evenly, then strain the whole mixture to catch any lumps.
- Pour gently into cups and chill undisturbed for at least 4 hours — patience helps it set perfectly.
Following these steps helps the panna cotta stay silky and flawless, so it melts in your mouth every time.
Equipment You’ll Need
- Small mixing bowl – for blooming the gelatin, I find it easiest to measure out the water here.
- Medium saucepan – perfect for heating the cream mixture evenly without scorching.
- Fine sieve – helps strain the mixture smoothly, catching any lumps or bubbles.
- Six small cups or ramekins – these hold individual servings and make for easy presentation.
- Blender or food processor – useful for pureeing raspberries into a smooth topping.
Flavor Variations & Add-Ins
- Swap out raspberries for strawberries or blueberries for different fruity flavors.
- Add a splash of vanilla extract instead of rose water for a simpler, sweet aroma.
- Mix in a few drops of peppermint or lavender extract for a unique floral or mint twist.
- Topping with chopped pistachios or almonds adds a crunchy texture that pairs well with the creamy panna cotta.
How to Make Raspberry Rose Panna Cotta Cups
Ingredients You’ll Need:
Panna Cotta Base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tsp rose water
- 2 ½ tsp powdered gelatin (or 3 gelatin sheets)
- ¼ cup cold water (for blooming gelatin)
Raspberry Topping and Garnish:
- ½ cup fresh raspberries (plus extra for garnish)
- 2 tbsp raspberry puree or juice (optional, for topping)
- 1-2 tsp powdered sugar (optional, to sweeten raspberry puree)
- Edible rose petals or small edible flowers
How Much Time Will You Need?
You’ll spend about 15 minutes preparing and mixing everything. After pouring the panna cotta into cups, they need to chill in the fridge for at least 4 hours to set perfectly. The topping is quick to prepare while the panna cotta chills, so plan on about 4 to 4 and a half hours total before serving.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the powdered gelatin over the cold water in a small bowl and let it sit for about 5 minutes. This helps it soften and get ready to melt smoothly in the mixture.
2. Heat the Cream Mixture:
In a medium saucepan, mix the heavy cream, whole milk, and granulated sugar. Heat over medium, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling. Then, remove from heat and stir in the rose water.
3. Add Gelatin and Strain:
Stir the bloomed gelatin into the warm cream mixture until fully dissolved. For an extra smooth panna cotta, pour the mixture through a fine sieve to catch any lumps.
4. Pour and Chill:
Divide the mixture evenly into six small cups or ramekins. Place them in the fridge and let set for at least 4 hours—this is when they transform into silky, creamy panna cotta.
5. Prepare Raspberry Topping:
While the panna cotta chills, blend the fresh raspberries with raspberry puree or juice (if using) and powdered sugar to taste. For a smooth sauce, strain to remove seeds if you like.
6. Add Topping and Garnish:
Once set, spoon a thin layer of raspberry puree over each panna cotta cup. Top with a few fresh raspberries and decorate with edible rose petals or small flowers to make it look extra special.
7. Serve and Enjoy:
Keep the cups chilled until ready to serve. Delight in the creamy texture paired with the delicate rose scent and fresh raspberry sweetness—such a lovely treat!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries. Just make sure to thaw them completely and drain any excess liquid before blending to keep your topping from becoming too watery.
How Long Can I Store Panna Cotta Cups?
Store the panna cotta cups in the fridge covered with plastic wrap or airtight lids for up to 3 days. Add the raspberry topping and garnish just before serving for best freshness.
Can I Make This Recipe Vegan or Dairy-Free?
Absolutely! Substitute the heavy cream and milk with full-fat coconut milk or almond milk, and use agar-agar instead of gelatin; just note agar-agar needs to be boiled to activate.
What If I Don’t Have Rose Water?
You can skip it or substitute with a small amount of vanilla extract or orange blossom water for a different but lovely floral note. Just add sparingly to avoid overpowering the panna cotta.