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Honey Panna Cotta with Raspberry Sauce and Framboise Infused Raspberries

Yield: 6

Author: Carol Ann Kates

Panna cotta is Italian for “cooked cream”. This dessert is a creamy, set dessert, part custard, part mousse, originating in the Northern Italian region of Piedmont. Panna cotta is normally made by simmering cream, milk, and sugar with unflavored gelatin and chilling it until set. While similar to custard, it is not made with eggs. It is a light, yet delicious dessert, perfect for spring evenings.

I used red raspberries for this recipe. There are three main types of raspberries: red, golden, and black. Red raspberries are available year round while golden raspberries are in season from June to October, and black raspberries peak in July. I infused the raspberries with a raspberry-flavored liqueur, Framboise. Delicious!

Tips on shopping for raspberries: Select berries that are full and round with a soft, hazy gloss. Always look at the bottom of the container when buying raspberries. A stained, moldy bottom is a sign of decay. Avoid raspberries that have dents or bruises or ones that have broken apart. Raspberries will turn quickly, so it is best to use them the day of purchase.

Tips on storing raspberries: Raspberries are very delicate and must be refrigerated. Wash raspberries just before serving, as water speeds their decay. This fruit will keep for 1 to 2 days refrigerated.


For the panna cotta:

  • 1 cup milk

  • 1 envelope (¼-ounce) unflavored gelatin

  • 3 tablespoons honey

  • ¼ cup sugar

  • 3 cups heavy cream

  • ⅛ teaspoon salt

For the raspberry sauce:

  • 1 package (12-ounces) frozen raspberries, thawed

  • ⅓ cup sugar

  • ¼ cup raspberry jam

For the raspberries:

  • 2 packages (6-ounces) fresh raspberries

  • 3 tablespoons Framboise liqueur


For the panna cotta:

  • In a medium saucepan, place milk over medium low heat. Sprinkle gelatin powder over milk and add honey and sugar. Whisk to a scald until gelatin is dissolved. Add heavy cream and salt. Simmer for 2 minutes. Remove from heat and pour through a strainer. Fill 6 wine glasses or ramekins with the panna cotta mixture. Cover with plastic wrap and chill until set for 2 to 3 hours, or overnight. When chilled, top with raspberry sauce and Framboise infused raspberries. Serve immediately.

For the raspberry sauce:

  • In a food processor, place raspberries, sugar, and raspberry jam and purée until smooth. Strain sauce through a fine sieve, place in a covered container, and refrigerate until ready to use.

For the raspberries:

  • In a medium bowl, place raspberries. Drizzle with Framboise. Stir gently to combine and let sit for 10 minutes before serving.

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at and explore her website,


Copyright 2024 All Rights Reserved Carol Ann Kates

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