Posted by Grace Massa Langlois on Monday, 31st May 2010

Wow, what a fantastic weekend!  The weather was gorgeous. Happy Memorial Day everyone! I’m sure all the grills in the U.S. are working overtime for the Memorial Day weekend.  I took my last year of high school in New Jersey and I remember all the celebrations, the memorials and the barbecues.  The unofficial ringing in of summer.

A photo of panna cotta dessert garnished with one raspberry and a sprig of mint on a white plate with 2 raspberries and raspberry sauce placed on a pink placemat with a white napkin and a silver spoon.

Matt’s get together went really well and the Candied-Hazelnut Cupcakes didn’t last very long, they were gone in a blink of an eye.  They were a hit!

A photo of a panna cotta dessert garnished with one raspberry and a sprig of mint on a white plate with 2 raspberries and raspberry sauce.

Sunday was a quiet, relaxing day by the pool.  It was very difficult to come indoors but I thought it would be nice to have a refreshing dessert.  I wanted to use up the last of my frozen raspberries and decided to make Panna Cotta & Raspberry Jelly Parfait.

A close up photo of 3 panna cotta & raspberry jelly parfaits, garnished with 2 raspberries and a sprig of mint in clear plastic wine tumblers placed on a green placemat.

It’s a super easy dessert to make and the taste is absolutely phenomenal!  Panna Cotta is such a rich and luxurious dessert.  The raspberry jelly is tart and tangy. When you pair the creamy panna cotta with the chilled raspberry jelly it lightens up the panna cotta and creates such a refreshing dessert.

A photo of 2 panna cotta & raspberry jelly parfaits garnished with 2 raspberries and a sprig of mint in clear plastic wine tumblers on a pink napkin inside a silver serving tray with a a side of raspberries in a pink bowl.

I infused a vanilla bean and the seeds in the cream and just a splash of lime juice in the raspberry jelly.  I also chilled the glasses before layering the raspberry jelly.  I topped them with a couple fresh raspberries and a sprig of mint.

A photo of 3 panna cotta & raspberry jelly parfaits garnished with 2 raspberries with a sprig of mint in clear plastic wine tumblers on a blue serving platter with a white, waffle patterned tea towel with 3 spoons (pink, blue & green).

This parfait recipe is so versatile, switch out the raspberries for any frozen berries you have on hand. You could also infuse the panna cotta with so many different flavours.  The possibilities are endless.

A close up photo of panna cotta garnished with a raspberry and a sprig of mint in white cups on a white plate with a yellow daisy on a green patterned placemat.

Nothing beats a chilled dessert when it is so warm outside.  If you’re having an outdoor party and serving a crowd this would be the perfect dessert.  You can make the parfaits ahead of time and refrigerate to chill and quickly garnish before serving.

A close up photo of a panna cotta dessert garnished with a raspberry and a sprig of mint in a white cup on a white plate with 3 raspberries on the side.

First sighting of cherries at the Farmer’s Market this weekend, stay tuned for Black Forest Cake!

A close up photo of panna cotta & raspberry jelly parfait garnished with 2 raspberries and a sprig of mint in a clear plastic wine tumbler on a green placemat.

A close up photo of a panna cotta dessert garnished with a raspberry and a sprig of mint in a white cup with a yellow daisy.

A close up photo of a panna cotta dessert garnished with a raspberry and a sprig of mint in a white cup on a white plate with 3 raspberries on the side.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts

Comments (18)

18 Responses to “Panna Cotta & Raspberry Jelly Parfait”

  1. marcellina Says:

    I just happened upon your blog and I am so impressed. The photographs are the first thing that caught my eye but your recipes are fabulous too.

  2. Grace Says:

    Thank you Marcellina!

  3. Marly Says:

    These are such beautiful pictures! I love ‘em!

  4. Grace Says:

    Thanks Marly!

  5. Cannoli Siciliani, Cannoli Filling, Cannoli Shells, Italian Pastry | La Mia Vita Dolce Says:

    […] favourite and it can be paired with many different flavours.  A pairing perfect for the summer is Panna Cotta and Raspberry Jelly Parfait and for the Holiday Season, Vanilla-Coconut Panna Cotta with Pomegranate […]

  6. Candied Chocolate Mint Leaves | Says:

    […] also added a raspberry jelly to this panna cotta.  […]

  7. Ella Says:

    I can’t wait to try this!! I was just wondering about the first 2 pictures though, how do you plate it like that and what’s the sauce? Sorry if these questions are silly, I just don’t want a big mess when I try to replicate it

    Thanks for sharing!!

  8. Grace Says:

    Hi Ella, your questions are not silly. I used small ramekins (cups) for the plated dessert. When you are ready to unmould you simply dip in hot water for a few seconds (you may have to repeat a few times), wipe the bottom of the cup with a kitchen towel. Place the dessert dish over top and then flip over (panna cotta should slide out). I made a simple raspberry coulis by cooking raspberries with a tablespoon or two of water, or orange juice, sugar to sweeten or honey, a little vanilla if you want (I save my vanilla beans after using in desserts for sauces like this). Cook only until the raspberries are tender. Set aside to cool for a few minutes then puree in a blender. Pass the mixture through a fine sieve to catch the seeds then transfer to a squeeze bottle. Squeeze out about one tablespoon of mixture in a circle shape then drag the back of the spoon through the mixture to create the trail of sauce. Garnish with a couple of berries. Let me know if you have any more questions Ella.

  9. Tammy Clardy Says:

    I have searched the internet and couldn’t find a site that helped me through the process of Italian pastries. My recent trip to Italy has me in a constant state of drooling thinking about the amazing goodies in the pasticceria there. Your site has more recipes and lovely pics than any other I’ve found… I have at least 4 recipes lined up for baking this weekend! Thanks and keep providing us with great Italian pastry recipes!!

  10. Grace Says:

    Thank you Tammy!

  11. Jenny Says:

    Hello Grace,
    Did you puree the raspberry before you cooked them over the heater?

    Can I use frozen strawberries instead?

    How did you make the color look so dark and rich?

  12. Jenny Says:

    Hi Tammy,

    Thank you so much for posting this! I do have a few questions before I make them for Valentines Day.

    Can I use strawberries instead of raseberries for the gelatin?

    Can I use confectioner’s sugar instead of caster superfine sugar?

  13. Grace Massa Langlois Says:

    Hi Tammy, you can absolutely use strawberries instead of raspberries but you can’t substitute the caster sugar with confectioners’ sugar. If you have a food processor, blitz regular sugar for about 20 seconds. If you don’t have a food processor I would use regular granulated sugar. I use caster sugar a lot in baking because it dissolves quicker. Happy Valentines Day!

  14. Jenny Says:

    Thank you so much Grace! And Happy Valentine’s Day to you too!

    When I blitz the granulated sugar in the food processor it looks just like the powdered sugar, except it is more lumpy pieces looking! What will happen if I substitute using powdered sugar? Will it turn out horrible, a horrible Valentine’s Day mess? Haha! Will it still dissolve?

  15. Grace Massa Langlois Says:

    Hi Jenny, powdered sugar or confectioners’ sugar has cornstarch in it to prevent lumping, you would also need almost twice the amount. To be honest I’ve never tried powdered sugar in panna cotta, I’m not sure what the texture would be like.

  16. Jenny Says:

    Oh wow that is wonderful to know. I will let you know how it turns out when I make them. Thank you so much, Grace!

  17. Jenny Says:

    Hi Grace! I just these using Champange glasses and they came out absolutely adorable and delicious. Thank you so much for your responses and recipes! Now I am ecstatic for Valentine’s Day. Have a lovely one!

  18. Raspberry Jelly & Panna Cotta | Little Accidents in the Kitchen Says:

    […] course, I didn’t want to just serve a scoop of sorbet or a plain looking jelly. La Mia Vita Dolce’s Panna Cotta & Raspberry Jelly Parfait caught my eye with the beautiful presentation and immediately I knew, this is the dessert to […]

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