Vanilla Bean Panna Cotta with Raspberries & Balsamic

A classic, creamy Italian dessert with the appeal of a restaurant-made dish. Topped with fresh raspberries and our imported Balsamic, this no-egg custard will win the hearts of any dinner guests. Just make sure they save room!

Vanilla Bean panna cotta with raspberries in a glass
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  • category title Dessert

  • Cuisine type Italian

  • level simple

recipe by: Delallo



  • Add 3 tablespoons of water to a small bowl and sprinkle in gelatin. Gently combine.
  • Meanwhile, in a saucepan, simmer cream, vanilla bean and 1/2 cup of sugar over medium heat. Continually stir to dissolve sugar. Once mixture comes to a full simmer, turn off the heat and add the gelatin to dissolve.
  • Pour into 6 ramekins or martini glasses. Chill, uncovered, for 3 to 4 hours before serving.
  • To serve, gently mash raspberries with 1/4-cup of sugar, by hand or with a fork. Save a few whole raspberries to garnish. While we served in ramekins, Panna Cotta can be removed by dipping in hot water for a few seconds and turned over onto dessert plates.
  • Top each Panna Cotta with a spoon of sugared-raspberries and drizzle with our Balsamic.

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