Raspberry and vanilla panna cotta

Valentines Day is always a good excuse to make a special gluten free pudding. Yesterday I decided to make raspberry and vanilla panna cotta. I was thrilled with the result.




makes 6 small desserts or 4 larger panna cotta

500ml double cream

3 gelatine sheets

1 vanilla pod

1 tbsp honey    (or 25g sugar)

raspberry sauce-

1 sheet gelatine

1 punnet raspberries

fresh raspberries to decorate


Method –

soak the 3 gelatine sheets in cold water until soft



pour the double cream into a saucepan

split the vanilla pod and add seeds and pod to the cream

add the honey to the cream


warm the cream gradually until it reaches a simmer

take it off the heat straight away

squeeze out the water from the softened gelatine sheets and add to warm cream

stir until they dissolve

pour into small glass ramekins


pop in the fridge to set

put the washed raspberries into a small saucepan

gently heat until the raspberries have softened the aroma is delicious!

while the raspberries are in the saucepan

soften another gelatine sheet in cold water

pass the raspberries through a sieve to remove the seeds and leave a delicious sauce



squeeze the water from the gelatine sheet then add the softened sheet to the warm raspberry sauce


When the panna cotta has started to set in the fridge, pour the raspberry sauce on to the top of each ramekin


chill for at least an hour



serve with fresh raspberries



A perfect light dessert with a sharp fruity topping.



3 thoughts on “Raspberry and vanilla panna cotta

  1. Pingback: Gluten free and grain free dessert ideas for this weeks Bake Off | Fabulously Free From

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