Raspberry and Dark Chocolate Panna Cotta

My mother was from a generation when you had to own a cheese platter and a punch bowl if you entertained. 
Cheese platters have been replaced by beautiful organic cheese boards, but if a flat, round, frosted glass plate came to mind when I first mentioned  “cheese platter” – you’re probably a child of the 70’s like me!  


So, when was the last time you had punch out of a punch bowl?!  At a retro party perhaps. Although, “retro” now means 80’s, doesn’t it – we’ll have to start saying vintage parties to mean the 70’s! 


Anyway… the point is, if you’ve had a beautiful glass punch bowl handed down to you – use it:  the cups make great dessert bowls!

Raspberry and Dark Chocolate Panna Cotta 


Depending on the portion sizes you’re serving, you’ll need 10-12 glasses or small jars.  
These punch cups are 120ml volume. 
 For the tilted effect, place the glasses / jars in a muffin tray with a little bit of kitchen towel supporting them. 
Use a small measuring cup to get equal volumes into the glasses (1/4 cup measure, is what I used. But it’ll depend on the size of your glasses). 



Dark Chocolate Panna Cotta Laye

1 sachet gelatin powder (10g) 
120ml full cream milk

80g caster sugar
Pinch salt 

200 ml full cream milk 
200ml cream (heavy/ whipping cream – 35% fat content) 
200g dark / semi-sweet chocolate, chopped
20g cocoa powder 
1 tsp vanilla extract 

Pour 120ml milk into a small saucepan. Sprinkle in the gelatin powder. Stir. 
Leave to sit for 10 minutes. 

Heat together the cream, milk and dark chocolate.  (Use another saucepan over low heat, or microwave in 30 second bursts, stirring in between.) Heat until the chocolate has melted. 
Pour out about 1/4 cup (60ml), and stir the cocoa powder into this to make a paste. 
Return the paste to the chocolate/ milk and cream mixture. Stir well. Add in the vanilla. 

Add the sugar and salt to the gelatin ⁄ milk in the saucepan. 
Heat gently, until the sugar and gelatin have dissolved. Do not overheat, the milk should only be lukewarm! 

Pour the chocolate mixture into the gelatin mixture. Stir well. 

Pour into the prepared glasses or jars. 

Place in the fridge until set. (1 hour) 


Only prepare the next layer once the chocolate layer has set.  
In the meantime, make the raspberry reduction** 


For the raspberry panna cotta, use a homemade raspberry reduction**, or a good quality raspberry preserve. Another alternative is to simply puree fresh raspberries. But I’d still be inclined to add a little sugar to the puree, and simmer on the stove until some of the liquid evaporates (in other words – make a reduction!)

**Raspberry Reduction:
350g frozen raspberries 
100g caster sugar 

Simmer in a small saucepan until thickened / reduced.  

Raspberry Panna Cotta Layer 

1 sachet gelatin powder (10g) 
120ml full cream milk

80g caster sugar
Pinch salt 

200 ml full cream milk 
200ml cream (heavy/ whipping cream – 35% fat content) 

260g raspberry reduction **
1 tsp vanilla extract 



Pour 120ml milk into a small saucepan. Sprinkle in the gelatin powder. Stir. 
Leave to sit for 10 minutes. 

Heat together the heavy cream and milk . Use another saucepan over low heat, or microwave. 
Add in the vanilla and raspberry reduction. Stir well. 

Add the sugar and salt to the gelatin saucepan. 
Heat gently, until the sugar and gelatin have dissolved. Do not overheat! 

Pour the raspberry/ cream / milk mixture into the gelatin mixture. Stir well. 

Pour into the glasses once the chocolate layer has set. 

Place in the fridge until set completely. 
Serve each with a swirl of whipped cream, and a fresh raspberry.
If you’re all out of fresh raspberries like I was , have a look at my Instagram page to see how I made these modelling chocolate ones.

Happy baking and creating!

xxM