Kicked Up Panna Cotta with Fresh Raspberry Sauce

Total Time
3hrs 2mins
Prep 3 hrs
Cook 2 mins

I love Panna Cotta, the traditional Italian eggless custard. It makes a wonderfully light finish to a heavy meal. Occasionally, I depart from the traditional recipe and add a bit of sour cream for a whole new depth of flavor. Fresh fruit is delightful with this dish, though you could serve it with a silky chocolate sauce. Very nice served in heart shaped ramekins! Prep time includes chilling time for the custard. Leftover sauce may be kept in the refrigerator for up to 3 days and served over ice cream, lemon tarts, or ?

Ingredients Nutrition


  1. Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
  2. Heat until gelatin dissolves, stirring constantly as you heat.
  3. Add sour cream and vanilla.
  4. Whisk until smooth.
  5. Pour into indivudual ramekins and chill at least 3 hours.
  6. Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
  7. Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
  8. Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
  9. Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.
Most Helpful

Delicious panna cotta - very rich and creamy. The directions are easy to follow, too. We served it with blueberries, and will definitely make again with different fruits/sauces. Thanks so much.

Allison Williams January 15, 2010

I agree- the sour cream in place of the more traditional milk adds not only a nice "whang" of flavor, but a creamier mouth feel. Whole family loved this. Next time, I might add a bit of lemon zest to the panna cotta and omit it from the sauce. This was awesome0 my family's new favorite.

BothFex July 13, 2007

I absolutely love this panna cotta. It is heavenly. I have made it several times, serving with whatever fruit I have on hand. I have not made the sauce yet, but I think it would be wonderful. I have served this to guests several times with rave reviews. Thank you for a delicious recipe.

Brianna Storer February 17, 2007