Forget boring desserts; this raspberry lychee panna cotta is the showstopper you’ve been looking for. Honestly, if you’ve ever felt intimidated by elegant-looking desserts, this is the recipe that will change your mind.
It’s a simple, creamy, and impressive treat that looks like it came straight from a fancy restaurant but is secretly one of the easiest things you can make. We’re talking minimal effort for maximum reward.
This dessert is all about that luxurious, melt-in-your-mouth texture, combined with the bright, tangy punch of raspberry and the sweet, floral notes of lychee. It’s a flavor combination made in heaven, and it’s about to become your new go-to for everything from quiet weeknight treats to full-blown dinner parties.
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So, What is Panna Cotta, Anyway?
Before we get to the good stuff, let’s quickly chat about what panna cotta actually is. If you’ve never had it, you’re in for a treat. The name literally translates to “cooked cream” in Italian, and that’s a pretty good description of what it is at its core. It’s a dessert made from sweetened cream that’s thickened with gelatin (FDA). That’s it!
Unlike its cousins, crème brûlée or flan, there are no eggs involved. This gives panna cotta a uniquely smooth, silky texture that’s lighter than a custard but richer than a mousse. It’s a fantastic canvas for all sorts of flavors, from classic vanilla to more adventurous combinations like the one we’re making today.
The beauty of panna cotta lies in its simplicity. With just a few basic ingredients—cream, sugar, gelatin, and a flavoring—you can create something truly special. It’s the kind of dessert that feels fancy without any of the fuss.
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Raspberry Lychee Panna Cotta (Guilt-Free!)
A crisp chocolate tart crust holds a layer of creamy, just-set vanilla panna cotta, covered with a vibrant layer of raspberry gelée. It’s sweet, unctuous, and grounded by the richness of the chocolate.
- Total Time: 5 hours 30 minutes
- Yield: 4 tarts 1x
Ingredients
For the Tart Dough:
1 cup (128 g) all-purpose flour
2 tablespoons (30 g) sugar
2 tablespoons (14 g) cocoa powder
½ cup (113 g) unsalted butter, cold
2–3 tablespoons ice cold water
For the Vanilla Panna Cotta:
2 teaspoons (6 g) powdered gelatin (about 1 packet)
2 cups (460 g) heavy cream
½ cup (115 g) half and half
⅓ cup (67 g) sugar
1 teaspoon vanilla extract
For the Raspberry Gelee:
1½ teaspoons (4.5 g) powdered gelatin
1½ cups (185 g) raspberries
¼ cup (50 g) sugar
1 teaspoon lemon juice
Instructions
1. For the tart crust:
2. Combine flour, sugar, and cocoa powder in a food processor. Add cold butter pieces and process until mixture resembles coarse crumbs.
3. Add ice water a tablespoon at a time and process just until dough comes together. Press into a disk, wrap, and chill for 30 minutes.
4. Roll out dough to ¼” thickness and press into four 4½” round tartlet pans. Chill pans while preheating oven to 425°F.
5. Line the dough with foil, fill with pie weights, and bake for 15 minutes.
6. Remove the foil and bake until golden, 12 to 15 minutes more. Let cool completely.
7. For the panna cotta:
8. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let stand to soften for 2 minutes.
9. In a saucepan, combine cream, half and half, sugar, and vanilla. Bring to a simmer over medium-high heat for about 15 minutes, stirring regularly.
10. Remove from heat, strain into a bowl, and stir in the gelatin mixture until fully melted.
11. Divide the mixture among the four cooled tart shells. Cover and refrigerate for at least 2 hours or overnight until set.
12. For the raspberry gelee:
13. Place ¼ cup of cold water in a saucepan, sprinkle gelatin over it, and let sit for a couple of minutes.
14. Add raspberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring to break down the berries.
15. Remove from heat, press the mixture through a sieve, and let it cool for about 10 minutes.
16. Carefully pour a layer of raspberry gelee over the set panna cotta tarts.
17. Refrigerate for another 2 hours before serving. Serve within a day.
Notes
If you have leftover panna cotta custard, you can pour it into individual glasses to make a classic panna cotta.
The chocolate stars in the photos are cut from scraps of the tart dough.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked, Chilled
- Cuisine: Italian, French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 450
- Sugar: 30g
- Sodium: 50mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Why You’ll Love This Raspberry Lychee Panna Cotta
Okay, let’s get real for a second. There are a million dessert recipes out there, so why should this one earn a spot in your kitchen?
First off, it’s a make-ahead dream. You can whip this up the day before you need it and just let it chill in the fridge. When it’s time for dessert, you just unmold it, add the topping, and take all the credit. No last-minute scrambling or oven-watching required. This makes it absolutely perfect for entertaining.
Second, the flavor is just out of this world. The creaminess of the panna cotta is the perfect backdrop for the vibrant raspberry and sweet lychee. It’s a sophisticated flavor profile that feels both familiar and exotic at the same time. The tartness of the raspberries cuts through the richness of the cream, and the lychee adds a wonderful, fragrant sweetness that ties everything together. It’s a truly balanced and refreshing panna cotta dessert.
And finally, it’s just plain fun to make. There’s something so satisfying about watching the simple mixture come together and then, after a few hours of chilling, seeing it transform into a perfectly set, wobbly dessert. It’s a little bit of kitchen magic.
Ingredients
You don’t need a pantry full of crazy ingredients for this recipe. Everything should be pretty easy to find at your local grocery store.
For the Panna Cotta
- 2 cups heavy cream (USDA): This is the base of our panna cotta. Go for the good stuff here; full-fat cream will give you the richest, most luxurious texture.
- 1 cup whole milk: A bit of milk helps to lighten the texture slightly, so it’s not overly heavy.
- ½ cup granulated sugar: Just enough to sweeten the cream without being cloying. You can adjust this a little based on your personal preference.
- 1 ½ teaspoons vanilla extract: Because vanilla makes everything better.
- 2 ¼ teaspoons powdered gelatin (1 packet): This is our setting agent. It’s what gives the panna cotta its signature wobble.
For the Raspberry Lychee Topping
- 1 ½ cups fresh or frozen raspberries (NIH): Either will work just fine. If you’re using frozen, there’s no need to thaw them first.
- 1 can (15 ounces) lychees in syrup, drained: We’ll be using both the fruit and a little bit of that delicious syrup.
- 2 tablespoons granulated sugar (optional): Depending on how sweet your fruit is, you might want a little extra sugar.
- 1 tablespoon lemon juice: A little acidity helps to brighten up the flavors of the fruit.
Instructions
Ready to make some magic? Here’s how you do it. Don’t worry; it’s easier than it sounds.
Step-by-Step Guide
- Bloom the Gelatin: First things first, we need to wake up our gelatin. Pour the milk into a small bowl and sprinkle the gelatin powder evenly over the top. Let it sit for about 5-10 minutes. It will absorb the liquid and become all wrinkly and jelly-like. This step is super important because it ensures your gelatin dissolves smoothly and doesn’t leave you with a gritty panna cotta.
- Warm the Cream: While the gelatin is doing its thing, combine the heavy cream, sugar, and vanilla extract in a medium saucepan. Heat it over medium heat, stirring occasionally, until the sugar has completely dissolved and the cream is steaming. You don’t want it to boil! A full boil can affect the way the gelatin sets. Just get it nice and hot.
- Combine Everything: Once the cream is hot, remove it from the heat. Scrape the bloomed gelatin mixture into the hot cream and whisk until the gelatin is completely dissolved. Keep whisking for about a minute to make sure there are no lumps.
- Pour and Chill: Now, divide the mixture evenly among six small ramekins or serving glasses. If you plan on unmolding them later, you might want to lightly grease the ramekins with a neutral oil first. Let them cool to room temperature on the counter for about 20 minutes before covering them with plastic wrap and transferring them to the fridge. They’ll need to chill for at least 4 hours, but overnight is even better. You want them to be fully set and firm.
- Make the Topping: While the panna cottas are chilling, you can make the raspberry lychee topping. Combine the raspberries, drained lychees, lemon juice, and 2 tablespoons of the lychee syrup in a small saucepan. If you’re using extra sugar, add it now. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the sauce has thickened slightly. This should take about 10-15 minutes.
- Cool the Topping: Once the sauce is done, remove it from the heat and let it cool completely. You can pop it in the fridge to speed things up. You don’t want to pour a hot topping over your cold panna cotta.
How to Serve
When you’re ready to serve, you have two options. You can either serve the panna cotta directly in the ramekins or glasses, or you can unmold them for a more dramatic presentation.
To unmold them, dip the bottom of each ramekin in a bowl of hot water for about 10-15 seconds. Be careful not to get any water into the panna cotta. Run a thin knife around the edge, place a serving plate on top, and then confidently flip it over. Give it a little shake, and it should slide right out.
Once they’re plated, spoon the cooled raspberry lychee topping over the top. You can garnish with a few fresh raspberries, a mint sprig, or even some crushed pistachios for a little crunch.
Tips for the Perfect Panna Cotta
- Don’t Boil the Cream: Seriously, this is the most important rule. Boiling can weaken the gelatin’s setting power. A gentle heat is all you need.
- Sieve for Smoothness: If you’re worried about any undissolved gelatin, you can pour the cream mixture through a fine-mesh sieve before pouring it into your ramekins. This will guarantee a silky-smooth texture.
- Get Creative with Molds: You don’t have to use traditional ramekins. Tea cups, martini glasses, or even silicone muffin liners work great.
- Patience is Key: Don’t try to rush the chilling process. The panna cotta needs that time to set up properly. If you try to serve it too early, you’ll end up with a sweet soup.
- Flavor Infusions: Feel free to experiment! You can infuse the cream with other flavors by adding things like a cinnamon stick, a few cardamom pods, or some citrus zest while it’s heating. Just be sure to strain them out before you add the gelatin.
