Vanilla cream cheese panna cotta w/raspberry sauce

4 servings
10 min
15 min
Very Easy
Need freshness. This recipe is ideal.


Number of serving: 4
1 small carton fresh raspberries

2 tablespoons Orange Liqueur

1/2 cup sugar

1 1/2 cups half and half

1 1/2 cups whipping cream

1 8 oz package cream cheese

1 vanilla bean

1/2 cup sugar

1 package knox gelatin


  • In a saucepan add raspberries, liqueur and sugar. On medium high heat stir and mash berries as the mixture comes to a boil. Immediately turn down to low heat and let simmer for 15 minutes, stirring occasionally.
  • In another saucepan over medium heat, add cream and half and half and sprinkle the gelatin over and let soak for 15 minutes or so.
  • Turn heat up and add sugar, split vanilla bean with seeds scraped (add the husk also) and stir until gelatin is incorporated.
  • Add cream cheese and continue to stir until it comes to a boil. (Note: on the cream cheese, although the cream cheese melted there were still small "chunks" of it use a hand blender to smooth out the consistency. If you don't have a hand blender, you may want to microwave the cream cheese for a minute or so before adding to the cream and sugar and vanilla mixture).
  • Turn heat off and let "steep for 10 minutes or so. Remove vanilla bean husks.
  • In dishes of your choice spoon in a inch or so raspberry mixture. Then slowly add panna cotta so as to layer it.
  • Chill for 2 hours before serving. A bit of whipped cream topping is excellent.


Vanilla Cream Cheese Panna Cotta w/Raspberry Sauce, photo 1Vanilla Cream Cheese Panna Cotta w/Raspberry Sauce, photo 2Vanilla Cream Cheese Panna Cotta w/Raspberry Sauce, photo 3Vanilla Cream Cheese Panna Cotta w/Raspberry Sauce, photo 4

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