Raspberry Rose Panna Cotta Cups are like little bowls of delicate, creamy happiness. The silky panna cotta is infused with a gentle hint of rose, while fresh raspberries add a bright, tangy burst that perfectly balances the softness of the dessert. These cups are simple but feel special, with their pretty pink color and smooth texture that melts in your mouth.
I love making these panna cotta cups when I want something light but fancy-looking. They’re easier to make than you might think, and I always enjoy waiting for them to set in the fridge, imagining how good they’ll taste with just a few fresh raspberries on top. The rose flavor is subtle, so don’t worry if you’re new to floral desserts — it’s just enough to add a unique twist without being overpowering.
Serving these at a small gathering or as a sweet finish after dinner always feels like a treat. I like to add a little extra raspberry on the side and maybe a sprig of mint to brighten the look. It’s a simple dessert that’s sure to surprise your guests and make any day feel a bit more special. Plus, eating panna cotta from a little cup just makes the moment feel cozy and indulgent, even when it’s not complicated at all!
Key Ingredients & Substitutions
Heavy cream & whole milk: These create the rich and smooth texture of panna cotta. You can swap the milk for a dairy-free option like oat milk, but keep the cream or use full-fat coconut milk for thickness.
Gelatin: It’s key for setting the panna cotta. If you need a vegetarian option, try agar-agar, but use less and follow package instructions.
Rose water: This gives a gentle floral flavor. Use sparingly because it’s strong — start with less if you’re unsure. Orange blossom water can work if you want a different floral note.
Fresh raspberries & raspberry jam: They add natural sweetness and bright color to the sauce and topping. You can use frozen raspberries too; just thaw and drain first.
How Do You Get a Smooth, Lumps-Free Panna Cotta?
The key is melting the gelatin completely and mixing it evenly into the warm cream mixture. Here’s how to avoid lumps and get that silky texture:
- Let the gelatin “bloom” in cold water before adding it to the warm cream.
- Heat the cream and milk gently and don’t boil it—just hot enough to dissolve sugar and gelatin.
- Stir continuously after adding gelatin until it fully dissolves.
- Pour the mixture through a fine sieve into cups to catch any stray bits.
- Let the panna cotta cool slightly before refrigerating to avoid condensation forming on top.
Equipment You’ll Need
- Small bowls or a fine-mesh sieve – I use them to help bloom the gelatin and strain the raspberry sauce for a smooth finish.
- Medium saucepan – perfect for heating the cream mixture and cooking the raspberry sauce.
- Measuring cups and spoons – to ensure precise measurements for the gelatin, sugar, and liquids.
- Serving glasses or small cups – ideal for presenting the panna cotta beautifully and easily for individual servings.
- Whisk or spoon – for stirring and combining ingredients smoothly.
Flavor Variations & Add-Ins
- Use orange blossom water instead of rose water for a citrus-floral twist.
- Top with fresh sliced strawberries or other berries for colorful variation and extra texture.
- Add a splash of vanilla extract to the panna cotta mixture for a warm, sweet aroma.
- Mix in some chopped pistachios or slivered almonds for added crunch and nutty flavor.
How to Make Raspberry Rose Panna Cotta Cups
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 teaspoons rose water
- 2 ½ teaspoons unflavored gelatin powder (about 1 packet)
- 3 tablespoons cold water
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons raspberry jam or preserves
- 1 teaspoon lemon juice
- Edible flowers and small fresh mint or herb leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 4 hours to chill and set in the fridge. Preparing the raspberry sauce only takes a few minutes while the panna cotta is chilling. So, plan ahead to enjoy this lovely dessert chilled and perfectly set!
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes to soften and absorb the water.
2. Heat the Cream Mixture:
In a medium saucepan, combine heavy cream, whole milk, and sugar. Warm over medium heat, stirring gently until the sugar dissolves and the mixture is hot—but do not let it boil.
3. Add Gelatin and Rose Water:
Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved. Then, add the rose water and mix well.
4. Pour and Chill:
Carefully pour the panna cotta mixture into 5 to 6 small cups or glasses. Let them cool a bit at room temperature, then cover and place in the refrigerator for at least 4 hours until fully set.
5. Make the Raspberry Sauce:
While the panna cotta sets, combine fresh raspberries, raspberry jam, and lemon juice in a small saucepan. Cook over medium-low heat, stirring occasionally, until raspberries break down and sauce thickens slightly (about 5 minutes). Strain the sauce through a fine sieve to remove seeds, and let it cool completely.
6. Add the Raspberry Topping and Garnish:
Once the panna cotta has set, spoon a thin layer of cooled raspberry sauce over each cup. Garnish with fresh raspberries, edible flowers, and mint or herb leaves if you like.
7. Serve and Enjoy:
Keep your panna cotta chilled until ready to serve. Enjoy the creamy rose-infused panna cotta with the bright and tangy raspberry topping—a wonderful dessert that feels both elegant and fresh!
Can I Use Gelatin Sheets Instead of Powder?
Yes! Use about 3 gelatin sheets to replace 2 ½ teaspoons of gelatin powder. Soak the sheets in cold water for 5 minutes, then gently melt them into the warm cream mixture just like with the powder.
Can I Prepare the Panna Cotta Ahead of Time?
Absolutely! The panna cotta can be made up to 2 days in advance. Keep it covered and refrigerated, then add the raspberry sauce and garnish just before serving for the freshest look and flavor.
What Should I Do If I Don’t Have Rose Water?
If you don’t have rose water, you can substitute with orange blossom water, vanilla extract, or simply omit it. The dessert will still be delicious, just without the floral note.
How Do I Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the raspberry sauce separate if possible to maintain the best texture. Re-chill and serve cold when ready to enjoy again.