Go Back
White Burrata Panna Cotta with a liquid raspberry core served in a elegant dish
Print Recipe

White Burrata Panna Cotta with Liquid Raspberry Core

A stunning dessert featuring creamy panna cotta with a vibrant liquid raspberry core, offering a delightful contrast in textures and flavors.
Prep Time30 minutes
Cook Time15 minutes
Total Time10 hours
Course: Dessert
Cuisine: Italian
Keyword: Creamy Dessert, Elegant Dessert, Panna Cotta, Raspberry Dessert, Summer Dessert
Servings: 6 servings
Calories: 250kcal

Ingredients

For the Panna Cotta

  • 400 ml Heavy Cream Forms the base, providing richness.
  • 100 ml Whole Milk Balances the heavy cream.
  • 60 g Granulated Sugar Dissolves in the panna cotta.
  • 2 tsp Vanilla Bean Paste or Extract Elevates the dish with aromatic notes.
  • 3 sheets Gelatin Vital for setting the panna cotta.

For the Raspberry Core

  • 100 g Fresh or Frozen Raspberries Provides sweet and tart flavors.
  • 2 tbsp Sugar Enhances the natural sweetness.
  • 1/2 tsp Lemon Juice Brightens the raspberry flavor.
  • 1/2 tsp Cornstarch (optional) Use for a thicker raspberry sauce.

For Garnish

  • Extra Raspberry Coulis To drizzle over the panna cotta.
  • Fresh Mint Leaves or Edible Flowers For visual appeal.
  • Powdered Sugar (optional) For garnish.

Instructions

Make the Raspberry Core

  • Combine the raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat for 5–7 minutes until it thickens to a syrupy consistency. Strain through a fine sieve if desired and let it cool.
  • Pour the cooled mixture into silicone half-sphere molds and freeze until solid.

Soften the Gelatin

  • Soak the gelatin sheets in cold water for five minutes or bloom powdered gelatin in a little milk.

Prepare Panna Cotta Base

  • In a saucepan, combine heavy cream, whole milk, granulated sugar, and vanilla over low heat. Heat gently until steaming but do not let it boil.
  • Remove from heat and stir in the softened gelatin until fully dissolved.

Mold with Heart

  • Pour a thin layer of panna cotta into round molds and chill in the refrigerator for 15–20 minutes until set.
  • Place a frozen raspberry core in the center of each mold, then cover with more panna cotta. Chill overnight until fully set.

Unmold & Style

  • Unmold the panna cotta onto plates, dust with powdered sugar, and add a drop of raspberry coulis on top. Garnish with fresh mint leaves or edible flowers.

Notes

Ensure gelatin is fully dissolved and do not boil the panna cotta mixture. Can be made up to two days in advance and stored in the refrigerator.