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Decadent Raspberry Panna Cotta Bliss

Decadent Raspberry Panna Cotta Bliss

Indulge in Decadent Raspberry Panna Cotta Bliss—creamy, no-bake Italian dessert with chocolate base & glossy berry glaze.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Soil Base
  • 1 tsp baked cocoa powder
  • 50 g wheat flour (Type 405 or all-purpose)
  • 25 g unsalted butter
  • 3 large eggs (size M)
  • 1 pinch salt
  • 75 g granulated sugar
For the Panna Cotta Cream
  • 1 unit vanilla pod
  • 70 g granulated sugar
  • 1 packet (8g) Bourbon vanilla sugar
  • 750 g heavy cream
  • 100 g mascarpone
  • 6 leaves (about 12g) gelatin leaves
  • 2 tbsp tonka bean syrup or almond syrup (optional)
For the Raspberry-Cassis Mirror Glaze
  • 3 leaves (about 6g) gelatin leaves
  • 300 g frozen raspberries (no need to thaw)
  • 1–2 tbsp fresh lemon juice
  • 75 ml crème de cassis
  • 30–40 g powdered sugar (adjust to taste)
  • 75 g semi-sweet chocolate (optional)

Equipment

  • Stand Mixer or Hand Mixer
  • Saucepan
  • Whisk and Spatula
  • Fine-Mesh Sieve
  • Parchment Paper

Method
 

  1. Preheat your oven to 180°C (350°F) and line a 26 cm (10-inch) springform pan with parchment paper.
  1. Mix the cocoa powder and flour in a bowl. Melt the butter and set aside.
  1. Separate the eggs. Whip egg whites with a pinch of salt until stiff peaks form, gradually adding sugar.
  1. Fold in the yolks, then sift the flour-cocoa mixture over and gently fold in.
  1. Drizzle in the melted butter and fold until just combined. Pour into the pan and smooth the top.
  1. Bake for 15 minutes until springy, then cool completely in the pan.
  1. Split the vanilla pod, scrape seeds into a saucepan with sugar, vanilla sugar, and 400 g cream. Warm over medium heat.
  1. Steep for 10 minutes, then soak gelatin leaves in cold water.
  1. Remove the vanilla pod and stir in the softened gelatin. Add remaining cream and mascarpone.
  1. Pour the panna cotta over the cooled base, cover, and refrigerate for at least 4 hours.
  1. Soak 3 gelatin leaves in cold water for the glaze. Simmer raspberries, lemon juice, crème de cassis, and powdered sugar for 5–7 minutes.
  1. Strain the mixture through a fine-mesh sieve to remove seeds and stir in the gelatin.
  1. Let the glaze cool to about 30–35°C (86–95°F) and pour over the set panna cotta.
  1. Let the glaze set for 10–15 minutes, then remove the springform ring and transfer to a cake stand.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 40mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

This recipe is perfect for impressing guests with its elegant presentation and delightful flavors. Serve pieces with fresh raspberries or garnish for additional flair.
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