Panna cotta with raspberry preserve

Difficulty: low

Preparation: 15 minutes

Cooking: 15 minutes

Doses for: 4 people

Cost: low

Ideal at the end of a meal, panna cotta is one of the best known and loved desserts in Italy and beyond. With a delicate and fresh taste, it combines perfectly with the sweetness of raspberry or strawberry preserve, and is a dessert that is quick and easy to prepare. Although its origins are uncertain, it seems to have originated in the Langhe area of Piedmont in the early 1900s, but similar sweets have also spread to Greece, France and Great Britain.

In this version we have used Raspberry Extra Preserve Cascina San Cassiano, but also try it with Strawberry Extra Preserve Cascina San Cassiano.

Try it also in veg version, using vegetable milk!


  • 500 ml of liquid cream
  • 8 g of gelatine sheets
  • 1 vanilla bean
  • 2 mint leaves


Put the gelatine sheets in a bowl with a little cold water and let stand for about 10 minutes. In the meantime, remove the vanilla seeds from their pod and pour them into a pan together with the liquid cream and sugar. Heat everything on the fire but without boiling the mixture. Then drain the gelatine sheets and add them to the hot cream in the pot. Mix well until the gelatin is completely dissolved. Pour the liquid into 4 150 ml molds and put them in the refrigerator for at least 5 hours. Once cooled, unmold the molds, add a spoonful of raspberry jam on top (or below, to garnish) the panna cotta. before serving, add the fresh raspberries to garnish.

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