Red, White and Blue Panna Cotta

  • 405 mins
  • 7 ingredients
  • Servings 4-8
  • Prep 45 min
  • Cook 360 min
  • Skill Level


  • heavy cream 2 1/2 Cups
  • gelatin, unflavored 1 TBSP(1 envelope)
  • water 4 TBSP
  • milk, whole 1/2 cups
  • salt to taste
  • sugar 1/3 cup
  • vanilla extract 2 TBSP

This is a simple panna cotta with raspberries sauce and blueberries over a creamy white panna cotta. It tastes better than it looks, I working on a better plating for this dish, maybe right side up in a nicer glass.


  1. place in the bottom of ramekins, about 1/4 inch of warm (not hot) raspberry syrup – see raspberry syrup recipe and cleaned, fresh, whole blueberries and freeze to set.
  2. In a small bowl, mix together warm water with gelatin till gelatin in fully mixed in.
  3. In a large pot combine heavy cream, half and half, sugar, salt, and vanilla extract at a medium heat till just a boil.
  4. after remove from heat and stir in gelatin mixture.
  5. let mixture cool to near room temperature about 78 degrees.
  6. fill ramekins with the panna cotta heavy cream gelatin mixture and covered and chill for at least 4 hours or overnight.
  7. To Plate

    after running a knife around the edge of each ramekin and dipping each ramekins a bowl of hot water for about 5-6 seconds.

  8. place a dish on top of the ramekin and invert to release the panna cotta from the ramekin.
  9. and serve.
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