Recipe courtesy of Laura Vitale
Show: Simply Laura
4 hr 25 min
20 min
8 servings
4 hr 25 min
20 min
8 servings


Panna Cotta:
  • 2 envelopes (1/4 ounce each) unflavored gelatin
  • 2 cups half-and-half 
  • 1 cup heavy cream 
  • 8 ounces good white chocolate chips
  • 1/4 cup granulated sugar 
  • 2 teaspoons vanilla extract 
Raspberry Sauce:
  • 2 cups frozen raspberries, thawed
  • 4 tablespoons granulated sugar 
  • 2 teaspoons fresh lemon juice 
  • 2 teaspoons cornstarch
For serving:
  • Fresh raspberries, for garnish
  • White chocolate shavings, for garnish
  • Fresh mint sprigs, for garnish 


Watch how to make this recipe.

Special equipment: eight 4- to 6-ounce serving glasses

For the panna cotta: Place 1/2 cup water in a small bowl and sprinkle over the gelatin; set aside to soften.

In a small saucepan, add the half-and-half, heavy cream, white chocolate and sugar, and bring to a simmer over medium heat just long enough for the chocolate to melt. Turn the heat off and add the gelatin mixture; whisk for a couple minutes or until the gelatin melts. Strain, then add the vanilla extract to the strained mixture.

Divide the mixture among 8 serving glasses, putting 4 ounces of the mixture in each glass; cover and refrigerate 4 hours or overnight.

For the raspberry sauce: Place the raspberries, sugar and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve into a small saucepan.

Stir the cornstarch together with 3 tablespoons of water in a small bowl. Bring the puree to a simmer and add the cornstarch mixture. Cook, stirring constantly, until the mixture thickens. Remove from the heat and pour it in a small container. Let cool completely.

To serve: Pour a little raspberry sauce over each panna cotta and top with a few raspberries, white chocolate shavings and a sprig of fresh mint.


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