How to Make Raw Panna Cotta

Panna cotta is a classic Italian dessert which literary means “cooked cream.”  This version is intensely rich, silky-smooth, and creamy with a luxurious melt-in-your-mouth texture.  It is also incredibly easy to make.  It has been said that if it takes you more than five minutes to put it together, you’re doing something wrong. If you simply warm the cream, then the mixture remains undamaged by heat and remains “raw” by nature.


2 Pints (32 oz) Organic Pastures Heavy Raw Cream

2 tbsp. Unflavored Gelatin

1-2 tbsp. Warm Water

1 tsp. Vanilla Extract

1/2 Cup Honey

1 Pint Fresh Berries


Unlike most recipes for panna cotta in which the custards are set in individual servings, this recipe encourages you to pour the custard into one large dish and then cut individual servings from it. Doing so provides an impressive appearance and eliminates the labor of washing multiple ramekins.

First, pour your gelatin into a dish and add a tablespoon or two of warm water to soften it up a bit. While the gelatin softens, gently warm (less than 120 degrees fahrenheit) Organic Pastures Heavy Raw Cream, honey and vanilla together in a pot until the honey is fully dissolved and incorporated into the cream.

When the honey and Organic Pastures Heavy Raw Cream are perfectly combined, remove the mixture from low heat and add the gelatin. Take care to incorporate the gelatin thoroughly into the honey and Organic Pastures Heavy Raw Cream mixture. Pour the custard-to-be into a souffle dish and set it inside the refrigerator. Allow the panna cotta to chill and until firm (approximately four-five hours).

Once the custard is set, pull it from the fridge. Run a knife along the edge of the dish to gently dislodge the custard from the dish. Invert over a plate and unmold. Garnish with fresh berries.

Kaleigh Lutz2 Comments