I just love all the desserts that pop up each year at Christmas time. Peppermint & eggnog are everywhere these days and it’s such a treat! This Christmas Panna Cotta is a new one and it happened almost accidentally. SOLO Foods wrote to me, asking if I was interested in creating a recipe for their Sweetest 16 contest. I don’t have anything against contests but I typically don’t participate (especially anything that has online voting; I like to put my work into the recipe, not pandering afterward for online votes) and I never, ever use prepared pastry and pie filling – yet, for some reason, I agreed. I was in a creative baking mood that day and I thought, what the heck? Let’s see if I can come up with something delicious!
When the box arrived, I instantly went for the Raspberry Pastry & Pie Filling since 1) I love raspberry and 2) it’s red, for Christmas! I grabbed a small spoon and gave it a taste so I could decide what steps I’d need to take to make it taste homemade and delicious. But…WOW…it was good. REALLY good. It has a full raspberry flavor and none of the artificial flavor I’d assumed it would have. I’m still shocked at how tasty it is. Since there was no need to change its flavor, I realized that I could use it as it’s intended – as a filling. But what to fill? Muffins? Cookies? Cake? And how to incorporate the other colors of Christmas?
I decided to go to my trusty old standby – Panna Cotta. Easy, sophisticated, delicious…and it would go perfectly with raspberry. The white of the Panna Cotta reminds me of Christmas snow:
I “hid” the filling so that only when you took a spoonful did you realize that there was more to it than just the creamy Panna Cotta. It was simple: make one batch (takes about 5 minutes to put together – so easy!), pour into dishes and chill. Top with raspberry filling then with another batch of Panna Cotta mixture, then chill until ready!
I also like it layered so that you can see the raspberry. Here I served it in tiny dessert dishes with sprinkles of chocolate; you could serve a big crowd if you used these!
Creamy Raspberry Panna Cotta
- 4 cups heavy cream, divided
- 1/2 cup sugar, divided
- 2 t pure vanilla extract, divided
- 2 packets plain powdered gelatin, divided
- 6 tablespoons cold water, divided
- 1 can SOLO Raspberry Cake & Pastry Filling
- chocolate shavings and some mint for garnishing, if desired
- Heat 2 cups of the heavy cream, 1/4 cup of sugar and 1 t vanilla in a saucepan, stirring occasionally until sugar is dissolved.
- Sprinkle 1 packet gelatin over 3 T cold water in a let stand at least 5 minutes.
- Stir the gelatin into the warm cream mixture until it’s completely dissolved.
- Pour into dessert molds or dishes, cover lightly and chill three hours.
- About 20 minutes before panna cotta in fridge is set, repeat steps 1-3 with remaining cream, sugar, vanilla, water and gelatin. Allow to cool to lukewarm while panna cotta in fridge finishes setting.
- Remove panna cotta from fridge. Spoon raspberry pastry filling over set panna cotta, dividing evenly between dishes (spread to edges to allow filling to show through or leave in center to “hide” filling). Gently pour cooled cream mixture over filling. Place back in fridge and allow to set for 4-5 hours.
- Remove from fridge when ready to serve. Garnish with shaved chocolate and sprigs of mint.
Carlene RD says
You make panna cotta look so easy!
the wicked noodle says
That’s because it IS easy! ;-) {really!!}
Anna @ Crunchy Creamy Sweet says
Your panna cotta looks so beautiful, Kristy! I love the addition of raspberry filling. Voted!!!
the wicked noodle says
Thank you so much, Anna!! xoxo
Heather | Farmgirl Gourmet says
Yum girl…this looks so delish!! Love it.
the wicked noodle says
Thanks Heather! xo
Amy says
You make everything look so elegant. Beautiful! And, someone pass me a spoon…
the wicked noodle says
You’re such a sweetie – thanks Amy! xo
Ashley - Baker by Nature says
This looks so fancy and delicious! Perfect for Christmas dessert… save me one, ok? ;)
the wicked noodle says
Will do, Ashley!
Jayne says
This IS very pretty. The white against the bright red. Gorgeous.
the wicked noodle says
Thanks so much, Jayne!
Jen @ Savory Simple says
What a gorgeous panna cotta!
the wicked noodle says
Thanks Jen!
Cathy @ Noble Pig says
Good call! I have always been impressed by Solo’s fillings. My fave is the poppyseed! Funny thing, I have never made panna cotta…why? I have this idea that I want to make it with rose syrup..I have to get it online. It’s time. Yours turned out absolutely beautiful.
the wicked noodle says
ooooohhh…they sent me the poppyseed, too, but I haven’t tried it yet! I hope you make it, I’d love to see your version, Cathy!
Vicky says
Voted! Good luck! I love the hidden raspberry surprise in your Panna Cotta
the wicked noodle says
Thanks Vicky!!
Brandie (@ Home Cooking Memories) says
It looks delicious! And I voted for you!
the wicked noodle says
Thanks Brandie!
john@kitchenriffs says
Great looking Panna Cotta. This is one of those things I always thoroughly enjoy, but don’t make nearly often enough. The raspberry filling is a terrific idea – not only tasty, but it looks so nice, too. Good stuff – thanks.
the wicked noodle says
Thanks John :-)
Laura (Tutti Dolci) says
How pretty, Kristy! I’ve never made panna cotta but you’ve inspired me :).
the wicked noodle says
I can’t wait to see what creative things you’ll do with it, Laura!
Valerie says
I love desserts with deeply hidden secrets! This looks amazing- a refreshing respite from all the heavy holiday foods that are floating around.
Also, sorry I’ve been MIA lately…having some annoying computer issues.
Valerie says
P.S. Just voted for you! :D
the wicked noodle says
Thanks, V! xoxo
the wicked noodle says
I’ve been missing you! Glad to know you’re well and it’s only your computer that’s having issues. I’m sick at the moment myself so I haven’t been doing too much online either.
Natalie says
Oh boy this looks so indulgent.
the wicked noodle says
Thanks Natalie :-)
Chung-Ah | Damn Delicious says
Gorgeous! I’ve actually never made panna cotta before but that really needs to change ASAP! I just got some cute mason jars too so I may just make this for Christmas day!
the wicked noodle says
They’d look great in mason jars!
Lynna says
Oh wow. How creative! Makes me want to try right now!
the wicked noodle says
Thanks Lynna!
Sylvie @ Gourmande in the Kitchen says
What a great idea, it’s a nice little surprise inside the panna cotta.
the wicked noodle says
Thanks Sylvie :-)
Amanda@ChewTown says
What a great dish! I’m loving the raspberry surprise. This would be perfect for an Aussie christmas… too hot here to have christmas pud.
the wicked noodle says
Thanks Amanda!
marina {yummymummykitchen} says
Gorgeous!!! Panna cotta is one thing I have never made. I think the time has come ;)
the wicked noodle says
Let me know if you do, marina! xo
Jen Laceda | Tartine and Apron Strings says
My husband’s favourite dessert of all time is panna cotta. I should indulge him and make more of these! Will try your recipe soon!
the wicked noodle says
Let me know how you like it, Jen! xo
Nik@ABrownTable says
I love the tenderness of panna cotta, though I’ve only made it with buttermilk. Your recipe sounds pretty good!
the wicked noodle says
Thanks Nik!