Raspberry Rose Panna Cotta Cups are a light and lovely dessert that feels like a little celebration in every spoonful. The creamy panna cotta is delicately flavored with rose water, giving it a floral hint that’s perfectly balanced by the fresh, sweet-tart raspberries on top. These cups are smooth, tender, and beautifully pink, making them such a charming treat to look at and enjoy.
I love making these when I want something a bit special but still easy to put together. The rose flavor isn’t too strong—just enough to make you pause and smile. I find that chilling them overnight really helps the flavors come together and the texture to set just right. Plus, the raspberries add a lovely pop of freshness that brightens up each bite.
These panna cotta cups are perfect for sharing at a spring brunch or a light dinner party. I like to serve them in small glass jars or pretty little cups, so everyone gets their own sweet moment to enjoy. They always bring a little extra warmth and joy to the table, and it feels like a secret treat to everyone who gets to taste them!
Key Ingredients & Substitutions
Heavy Cream & Milk: These give panna cotta its creamy texture. For a lighter version, try half-and-half or use all milk, but the dessert will be less rich.
Gelatin: Gelatin is essential for setting the panna cotta. Use powdered gelatin as directed, or swap for leaf gelatin (use about 1.6 times more), soaking it in cold water before use.
Rose Water: Rose water adds a gentle floral note. It’s strong, so add little at a time and taste. If unavailable, try orange blossom water or vanilla extract for warmth without the floral kick.
Raspberries: Fresh or frozen works well for the topping. If raspberries aren’t available, strawberries or mixed berries can be a good substitute. Straining seeds is optional but gives a smoother sauce.
How Do You Get a Smooth Panna Cotta and a Perfect Layered Topping?
The key is properly dissolving gelatin and careful layering:
- Bloom gelatin: Always sprinkle gelatin over cold water first and let it soak (bloom) before adding to warm liquids.
- Dissolve gelatin: Add bloomed gelatin to warm cream mixture and stir well until fully melted without boiling the cream.
- Cooling: Let panna cotta cool a bit before pouring it into cups to avoid condensation.
- Chill to set: Refrigerate at least 4 hours. Overnight is best for firm, creamy results.
- Top layer: Cool raspberry topping until just slightly thickened to avoid mixing with panna cotta. Then gently spoon it over the set panna cotta.
- Refrigerate again: Chill another 1-2 hours to set the raspberry layer firmly before serving.
Taking your time with these steps ensures creamy, smooth panna cotta with a neat, vibrant fruit topping that looks just as good as it tastes.
Equipment You’ll Need
- Small bowls – for blooming the gelatin, I recommend using two small bowls so you can keep the gelatin separate for different steps.
- Medium saucepan – I like using a saucepan to gently warm the cream mixture without scorching it.
- Whisk or spoon – helps you stir the gelatin into the warm cream until fully dissolved, keeping the texture smooth.
- Fine mesh strainer – to strain the raspberry sauce and remove seeds for a silky topping.
- Six small cups or jars – perfect for serving individual portions, I prefer clear glass to showcase the layers.
- Refrigerator – essential for chilling and setting the panna cotta and topping properly.
Flavor Variations & Add-Ins
- Swap rose water for orange blossom water or vanilla extract to change up the floral tone or add warmth.
- Add fresh herbs like basil or mint to the raspberry sauce for an herbaceous twist that complements the berries.
- Use other berries such as strawberries, blackberries, or blueberries in the topping to switch up the color and flavor.
- If you like it sweeter or creamier, stir in a touch of honey or cream cheese into the mousse layers for extra richness and flavor depth.
Raspberry Rose Panna Cotta Cups
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar
- 2 ½ tsp (7 g) powdered gelatin
- 3 tbsp cold water
- 1 ½ tsp pure rose water
- 1 tsp vanilla extract
For the Raspberry Rose Topping:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- ½ tsp lemon juice
- ½ tsp rose water (adjust to taste)
- ½ tsp powdered gelatin
- 1 tbsp cold water
For Garnish:
- Fresh raspberries
- Fresh mint leaves or small edible flowers
Time Needed
This dessert needs about 15 minutes of active preparation time. Then you’ll chill the panna cotta for at least 4 hours (or overnight) so it sets properly. After adding the raspberry topping, chill another 1-2 hours to let the topping set. Planning ahead is key for the best results.
Step-by-Step Instructions:
1. Bloom the Gelatin for the Panna Cotta
Sprinkle 2 ½ teaspoons of powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5-7 minutes to soften (this is called blooming).
2. Warm the Cream Mixture
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium heat, stirring often until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.
3. Add Gelatin and Flavorings
Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Then, add the rose water and vanilla extract, mixing well.
4. Pour and Chill Panna Cotta
Pour the mixture evenly into six small cups or jars. Let them cool to room temperature, then place in the fridge for at least 4 hours or overnight until firm.
5. Prepare the Raspberry Rose Topping
Sprinkle ½ teaspoon gelatin over 1 tablespoon cold water and let bloom for 5 minutes. Meanwhile, puree the raspberries with sugar and lemon juice in a blender. Strain if you want a smooth topping.
6. Warm and Mix the Topping
Gently warm the raspberry puree in a small pan. Stir in the bloomed gelatin until fully melted, then remove from heat. Add rose water and let cool to room temperature but not set.
7. Add Topping and Chill Again
Once panna cotta is set, carefully spoon or pour the cooled raspberry topping over each cup. Chill for 1-2 more hours until topping firms up.
8. Garnish and Serve
Just before serving, add fresh raspberries, mint leaves, or edible flowers for a pretty finish. Serve chilled and enjoy!
Can I Use Agar Agar Instead of Gelatin?
Yes! Agar agar is a good vegetarian substitute, but use about half the amount called for gelatin. Dissolve it in hot liquid and follow package instructions for setting times.
Can I Make These Panna Cotta Cups Ahead of Time?
Absolutely! Prepare both the panna cotta and topping layers in advance. They keep well covered in the fridge for up to 3 days.
Can I Use Frozen Raspberries for the Topping?
Yes, frozen raspberries work well. Thaw them completely and drain excess juice before pureeing to keep the topping from being too watery.
How Should I Store Leftover Panna Cotta?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For best taste and texture, enjoy them chilled and within this time frame.
