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Christmas Raspberry Panna Cotta

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Jump straight to the recipe here (but you'll miss a lot of good info)!
Christmas Panna Cotta

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!

I decided to go to my trusty old standby – Panna Cotta – for this year’s holiday dessert. Easy, sophisticated, delicious…and it goes perfectly with raspberry. The white of the Panna Cotta reminds me of Christmas snow:

Christmas Panna Cotta

I “hide” the filling so that only when you took a spoonful do you realize that there was more to it than just the creamy Panna Cotta.

It’s simple to do: make one batch of vanilla panna cotta (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!

Creamy Panna Cotta

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!

Raspberry Panna Cotta
Christmas Panna Cotta

More delicious Panna Cotta recipes:

Raspberry Panna Cotta

Raspberry Panna Cotta

Yield: 12 servings
Prep Time: 5 minutes
Additional Time: 4 hours
Total Time: 4 hours 5 minutes

This Raspberry Panna Cotta has a surprise filling! It's delicious and simple to make for the holidays.

Ingredients

  • 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 cup Raspberry Cake & Pastry Filling (or use fresh raspberries, crushed)
  • chocolate shavings and some mint for garnishing, if desired

Instructions

    1. 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.
    2. Sprinkle 1 packet gelatin over 3 T cold water in a let stand at least 5 minutes.
    3. Stir the gelatin into the warm cream mixture until it’s completely dissolved.
    4. Pour into dessert molds or dishes, cover lightly and chill three hours.
    5. About 20 minutes before panna cotta in the fridge is set, repeat steps 1-3 with remaining cream, sugar, vanilla, water, and gelatin. Allow to cool to lukewarm while panna cotta in the fridge finishes setting.
    6. Remove panna cotta from the fridge. Spoon raspberry pastry filling over set panna cotta, dividing evenly between dishes (spread to edges to allow the filling to show through or leave in the center to “hide” filling). Gently pour cooled cream mixture over filling. Place back in the fridge and allow to set for 4-5 hours.
    7. Remove from the fridge when ready to serve. Garnish with shaved chocolate and sprigs of mint.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 98mgSodium: 64mgCarbohydrates: 17gFiber: 0gSugar: 14gProtein: 4g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian

Reader Interactions

Comments

  8. 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.

    Reply

  11. 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.

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  13. 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.

    Reply

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