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Plate of White Burrata Panna Cotta with a vibrant liquid raspberry core
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White Burrata Panna Cotta with Liquid Raspberry Core

This creamy panna cotta features a delicious liquid raspberry core, combining silky textures with vibrant fruity flavor for an unforgettable dessert experience.
Prep Time30 minutes
Cook Time20 minutes
Total Time12 hours
Course: Dessert
Cuisine: Italian
Keyword: Dessert Recipe, Elegant Dessert, Panna Cotta, Raspberry, White Burrata
Servings: 4 servings
Calories: 320kcal

Ingredients

For the panna cotta base

  • 400 ml heavy cream Rich and luxurious base.
  • 100 ml whole milk Adds a smooth consistency.
  • 60 g granulated sugar Sweetness to balance the raspberries.
  • 2 tsp vanilla bean paste or extract Adds flavor profile.
  • 3 sheets gelatin (or 2 1/2 tsp powdered) For achieving the wobbly texture.

For the raspberry core

  • 100 g fresh or frozen raspberries Creates the luscious core.
  • 2 tbsp sugar Enhances the raspberries' sweetness.
  • 1/2 tsp lemon juice Brightens the raspberry flavor.
  • 1/2 tsp cornstarch (optional) For a thicker center.

For serving

  • Extra raspberry coulis To serve over the dessert.
  • Fresh mint leaves or edible flowers For garnish.
  • Powdered sugar (optional) For dusting.

Instructions

Make the Raspberry Core

  • In a small saucepan, combine 100 g fresh or frozen raspberries, 2 tbsp sugar, and 1/2 tsp lemon juice. Heat over medium for 5–7 minutes until the raspberries burst. Optionally strain for smoothness. Cool and freeze in molds.

Soften the Gelatin

  • Soak 3 sheets of gelatin in cold water for 5 minutes. For powdered gelatin, bloom it in a small amount of milk.

Prepare Panna Cotta Base

  • Combine 400 ml heavy cream, 100 ml whole milk, 60 g sugar, and 2 tsp vanilla in a saucepan. Heat until steaming without boiling. Remove from heat and stir in softened gelatin.

Mold the Panna Cotta

  • Pour a thin layer of panna cotta mixture into molds. Chill for 15–20 minutes until just set. Press the frozen raspberry core into the center, then cover with more panna cotta mixture. Chill overnight or for at least 4-6 hours.

Unmold & Style

  • Carefully unmold each panna cotta onto plates. Dust with powdered sugar, add raspberry coulis, and garnish with mint leaves or edible flowers.

Notes

Tips include blooming gelatin properly, using high-quality ingredients, and not rushing the cooling process.