Raspberry Rose Panna Cotta Cups are a delicate and delightful dessert that’s as pretty as it is delicious. These creamy panna cottas have a gentle floral hint from rose water, paired perfectly with the bright, tart notes of fresh raspberries. The smooth, silky texture makes each spoonful feel like a little treat for your taste buds.
I love making these cups when I want something light but special to serve after dinner. The flavor combo of raspberry and rose is a classic in my kitchen, and I find it’s always a crowd-pleaser. Plus, the recipe is pretty simple, so I can whip it up without any stress. One little tip: I like to chill them overnight to get the perfect set and make them really refreshing.
These panna cotta cups are great for parties or a cozy night in, and they look so lovely served in clear little glasses so you can see those beautiful layers. I often garnish mine with a few fresh raspberries on top just before serving—it makes them look even more inviting. If you’re a fan of creamy desserts with a fruity twist, these will quickly become one of your favorites too!
Key Ingredients & Substitutions
Heavy Cream & Milk: These create the smooth, creamy base. I like using whole milk for richness, but you can swap it with almond or oat milk for a dairy-free version—just note the texture might be a bit lighter.
Gelatin: This is key for setting the panna cotta. Powdered gelatin is easiest to use; if you prefer vegetarian options, try agar agar, but adjust amounts since it sets differently.
Rose Water: Adds a gentle floral note. Use sparingly as it can be strong. If you don’t have rose water, a tiny splash of orange blossom water can give a lovely floral twist.
Fresh Raspberries: Fresh berries bring a bright, tart flavor. Frozen raspberries work too but thaw and drain them well to avoid excess moisture in your sauce.
How Do I Get the Smoothest, Creamiest Panna Cotta Texture?
The secret is to gently heat your cream and milk without boiling. Heat until hot enough to dissolve sugar, then remove from heat before adding gelatin. Stir well to dissolve gelatin completely. Pour into cups while mixture is still warm—this helps it set evenly.
- Bloom gelatin in cold water first to avoid lumps.
- Heat cream/milk slowly over medium heat until sugar dissolves and it’s steaming.
- Mix in gelatin off heat and stir until smooth.
- Chill in the fridge for at least 4 hours or overnight so it sets firm but jiggly.
Equipment You’ll Need
- Small saucepan – I use this to gently heat the cream mixture without burning it.
- Mixing bowls – Perfect for blooming the gelatin and for stirring everything together.
- Whisk or spoon – For mixing the gelatin and ensuring it dissolves completely.
- Measuring cups and spoons – To measure out the liquids and sugar accurately.
- Small cups or ramekins – Clear ones are best for showing off the pretty layers.
- Blender or food processor – For making the raspberry sauce smooth and easy to drizzle.
Flavor Variations & Add-Ins
- Different fruits: Swap raspberries for strawberries, blueberries, or blackberries for a different fruity flavor.
- Extra floral notes: Add a splash of orange blossom or lavender water for a unique aroma.
- Nutty topping: Garnish with chopped pistachios or almonds for a crunchy contrast.
- Chocolate twist: Mix a little cocoa powder into the cream mixture or top with grated dark chocolate for richness.
Equipment You’ll Need
- Small saucepan – to gently heat the cream and milk mixture.
- Mixing bowls – for blooming the gelatin and blending ingredients.
- Whisk or spoon – to stir and dissolve the gelatin evenly.
- Measuring cups and spoons – for accurate ingredient portions.
- Small clear cups or ramekins – perfect for serving and showcasing layers.
- Blender or food processor – to puree the raspberries into a smooth sauce.
- Fine mesh strainer (optional) – to remove seeds from the raspberry sauce for an ultra-smooth topping.
Variations to Try
- Fruit swaps: Try using strawberries, blueberries, or blackberries instead of raspberries for a different berry flavor.
- Floral twists: Add a splash of orange blossom water or lavender essence instead of rose water for a new floral note.
- Texture add-ins: Garnish with toasted nuts like pistachios or almonds for a crunchy contrast on top.
- Chocolate version: Stir in a tablespoon of cocoa powder into the cream mixture or add a drizzle of melted dark chocolate on top.
- Honey-sweetened: Replace granulated sugar with honey to add a warm, natural sweetness.
Can I Use Agar Agar Instead of Gelatin?
Yes, agar agar is a great vegetarian substitute. Use about 1 teaspoon powdered agar agar instead of gelatin, but dissolve it in boiling liquid and simmer for a couple of minutes to activate the setting properties.
Can I Make Raspberry Rose Panna Cotta Ahead of Time?
Absolutely! Prepare and chill the panna cotta cups overnight or up to 2 days in advance. Keep them covered in the fridge and add the raspberry topping just before serving for the freshest look and taste.
How Do I Store Leftover Panna Cotta?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the raspberry sauce separate if possible to avoid sogginess, and add it fresh when you’re ready to enjoy.
Can I Use Frozen Raspberries for the Sauce?
Yes, frozen raspberries work well. Thaw them completely and drain any excess liquid before blending to prevent the sauce from becoming too watery.
