Raspberry Rose Panna Cotta Cups are a delicate and refreshing treat that brings together the creamy smoothness of panna cotta with the bright, fruity flavor of raspberries and a subtle hint of rose. These little cups are as pretty as they are tasty, with a silky texture that just melts in your mouth and a lovely floral aroma that makes each bite special.
I love making these panna cotta cups when I want something light but a bit fancy without much fuss. The combination of raspberry and rose feels fancy but is surprisingly easy to pull off, and I find that the flavors balance each other beautifully. A little tip: chilling them overnight helps the flavors come together and gives that perfect, wobbly texture that makes panna cotta so fun to eat.
These cups are perfect for serving at small gatherings or as a sweet finish to a homemade dinner. I like to add a few fresh raspberries on top and a tiny drizzle of honey to make them look extra inviting. They always get compliments and somehow manage to satisfy a sweet tooth without being too heavy. Plus, they’re just fun to enjoy, whether you’re treating yourself or sharing with friends.
Key Ingredients & Substitutions
Heavy cream & whole milk: These give panna cotta its rich, creamy texture. For a lighter version, try using half-and-half or a mix of cream and milk. Plant-based milks like coconut work too but might change the flavor slightly.
Gelatin: This is what sets the panna cotta. Powdered gelatin is easiest, but sheets can be used too—just soak and melt them carefully. For a vegetarian option, agar-agar is a decent substitute but follow package instructions for setting times.
Rose water: It adds a gentle floral note. Be sure to use food-grade rose water, and add sparingly—you want a hint, not overpowering. If you don’t have rose water, a little vanilla extract can work as a mild alternative.
Raspberries: Fresh raspberries are best for topping and sauce, but frozen work fine too—just thaw and drain excess liquid before blending. If raspberries aren’t available, strawberries or other berries make a nice substitute.
How Do You Get a Smooth, Creamy Panna Cotta Without Lumps?
The trick is melting the gelatin fully and mixing it well into the warm cream mixture before it cools. Here’s how to avoid lumps and get that silky texture:
- Bloom gelatin in cold water first to soften it completely.
- Heat cream and milk gently, dissolving sugar but don’t let it boil.
- Remove from heat and stir in the gelatin until you see no bits remaining.
- Add rose water last so the floral aroma stays fresh.
- Pour mixture into cups while still warm for even setting.
Chilling in the fridge for at least 4 hours (or overnight) is key. Patience helps panna cotta set just right without cracks or a grainy feel.
Equipment You’ll Need
- Small mixing bowl – I use this to bloom the gelatin so it dissolves smoothly without lumps.
- Medium saucepan – perfect for gently heating the cream, milk, and dissolving sugar without boiling.
- Whisk or spoon – helpful for stirring the gelatin into the hot liquid until fully combined.
- Measuring cups and spoons – for accuracy with liquids and flavorings like rose water and lemon juice.
- Serving cups or small glasses – I recommend clear ones to show off the beautiful layers and toppings.
- Fine sieve (optional) – to strain the raspberry sauce if you want it extra smooth and seed-free.
- Refrigerator – essential for chilling and setting the panna cotta until perfectly firm.
Flavor Variations & Add-Ins
- Swap rose water with 1 tsp of vanilla extract for a classic, less floral flavor that pairs well with berries.
- Add a splash of orange or lemon zest in the panna cotta mixture for a citrus-inspired twist.
- Layer in some crushed pistachios or slivered almonds on top for added crunch and presentation.
- Mix fresh herbs like mint into the raspberry sauce for a refreshing note that complements the floral flavor of rose water.
How to Make Raspberry Rose Panna Cotta Cups?
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tsp rose water
- 2 tsp powdered gelatin (or 2 packets)
- 3 tbsp cold water (for blooming gelatin)
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For Garnish:
- Fresh raspberries
- Dried edible rose petals (optional)
How Much Time Will You Need?
This dessert takes about 15 minutes of hands-on prep, plus at least 4 hours to chill and set in the refrigerator. To get the best texture, chilling overnight is even better. Making the raspberry sauce only takes a few minutes while the panna cotta is chilling.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit and soak for 5 to 10 minutes until it softens.
2. Heat Cream Mixture:
In a medium saucepan, combine heavy cream, whole milk, and ½ cup sugar. Warm over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture is hot but not boiling.
3. Add Gelatin and Rose Water:
Remove the pan from heat. Stir in the bloomed gelatin until completely dissolved. Then mix in the rose water for a gentle floral flavor.
4. Pour and Chill:
Carefully pour the panna cotta mixture into 6 small serving cups or glasses. Refrigerate for at least 4 hours or until the panna cotta is fully set and firm.
5. Make Raspberry Sauce:
While the panna cotta chills, blend together raspberries, ¼ cup sugar, and lemon juice until smooth. For a silky sauce, you can strain it through a fine sieve to remove seeds, but this step is optional.
6. Serve and Garnish:
Before serving, spoon a layer of raspberry sauce on top of each panna cotta cup. Garnish with a fresh raspberry and sprinkle with dried edible rose petals if you like. Chill a little more if needed, then enjoy this pretty and delicious dessert cold.
Can I Use Agar-Agar Instead of Gelatin?
Yes, you can substitute agar-agar for gelatin to make a vegetarian version. Use about 1 teaspoon of agar-agar powder and follow the package instructions carefully, as it sets differently and usually requires boiling.
How Long Can I Store Raspberry Rose Panna Cotta?
Store panna cotta cups in an airtight container in the refrigerator for up to 3 days. Add the raspberry sauce and garnish just before serving to keep everything fresh and vibrant.
Can I Use Frozen Raspberries?
Absolutely! Thaw frozen raspberries first and drain any excess liquid before blending to avoid a watery sauce. They work just as well for the raspberry topping.
What If I Don’t Have Rose Water?
If you don’t have rose water, you can substitute vanilla extract for a milder flavor. Start with 1 teaspoon and adjust to taste, as rose water has a more distinct floral note.