Dairy Month: Raspberry Panna Cotta

Panna cotta is a silky smooth and elegant treat. Easy to make but very impressive!

June is dairy month, so we’re highlighting dairy recipes all month! Visit for more information on Massachusetts dairy farms.


  • 1 packet unflavored gelatin
  • 4 tbsp cool water
  • 2 cups heavy cream
  • 1 cup half & half
  • ⅓ cup sugar
  • 2 tsp vanilla extract
  • Raspberry jam
  • Fresh raspberries


  • Combine gelatin and water in a small saucepan and heat over low heat until gelatin is dissolved. Set aside.
  • In a large pot, combine heavy cream, half & half, and sugar, and heat over medium heat, stirring frequently until it just begins to boil. Remove from heat.
  • Stir gelatin and vanilla into cream mixture. Divide into 6-8 ramekins and let cool before placing in the freezer.
  • After about an hour, the panna cotta should be beginning to set. Spread a thin layer of raspberry jam on top of each one and return to the freezer.
  • When ready to serve, dip the bottom of each ramekin into warm water to loosen the panna cotta, then run a knife around the inside of ramekins. Turn over onto a plate and the panna cotta should fall out with the raspberry jam now on the bottom. Garnish with fresh raspberries and serve.