Raspberry panna cotta recipe

(275 ratings)

Our raspberry panna cotta recipe only takes 20 mins to prepare and each one is just 110 cals without losing the beautifully rich, creamy finish

Raspberry panna cotta
  • Low-fat
  • healthy
Preparation Time15 mins
Cooking Time5 mins
Total Time20 mins (plus setting time)
Cost RangeCheap
Nutrition Per PortionRDA
Calories110 Kcal6%
Sugar5 g6%
Fat3 g4%
Saturated Fat2 g10%

Learn how to make this mouth-watering raspberry panna cotta in only a few simple steps. Panna cotta with raspberries has never tasted so good!

Our Italian raspberry panna cottas take just 20 minutes to prepare. Make them the day before, leave them in the fridge to set and you have yourself impressive low-fat raspberry desserts at just 110 cals each. And despite our raspberry panna cottas cutting out lots of the expected calories they're just as rich and creamy as you'd expect from a classic recipe. Their texture is smooth and silky too, which makes them extra satisfying somehow. Serve them up with some fresh fruit for a delicious but not-too-naughty dessert.


  • 4 gelatine leaves
  • 350ml milk
  • 300g raspberries
  • 50g half-fat crème fraiche
  • 7-8 tbsp granular low-calorie sweetener




  1. Place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 mins until softened.
  2. Heat the milk in a small pan until nearly boiling. Remove the gelatine from the water and squeeze away any excess moisture. Then stir into the hot milk until dissolved. Leave to cool a little.
  3. Put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry purée. Mix the purée together with the crème fraîche and 5 tbsp sweetener, discarding any seeds. Stir in a little of the cooled milk mixture until smooth. Then stir in the remaining milk mixture.
  4. Lightly grease 4-6 x 200ml individual metal moulds or ramekins. Divide the mixture between these and then leave in the fridge for at least 6 hrs or overnight until set.
  5. To unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate. Press the remaining raspberries through a sieve, discard the seeds and mix through the remaining sweetener to taste. Drizzle this around each plate before serving.

Top tip for making raspberry panna cotta

Use skimmed milk to make this dessert even lower in fat.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.