Panna Cotta in a Jar with Raspberry Jelly and Mascarpone Whipped Cream

  • Preparation 1 H
    Cooking 30 MIN
    Chilling 6 H
  • Servings 12
This heavenly recipe for panna cotta is layered with a cranberry-raspberry jelly, crushed pistachio biscotti, pistachio praline and mascarpone whipped cream.


Panna Cotta

Raspberry and Cranberry Jelly

Pistachio Praline



Panna Cotta

  1. In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  2. In a pot over medium heat, gently heat the cream, milk, sugar and vanilla seeds, stirring constantly, until the sugar has dissolved. Remove from the heat.
  3. Add the gelatin and whisk until completely dissolved.
  4. Pour the mixture into twelve 1-cup (250 ml) jars. Cover and refrigerate for 6 hours or until the panna cotta has set.

Raspberry and Cranberry Jelly

  1. Meanwhile, in a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  2. In a pot, bring the raspberries, cranberries, sugar and lemon juice to a boil while stirring frequently. Simmer for 5 minutes or until the mixture has thickened and the cranberries have burst.
  3. In a blender, purée the mixture until smooth. In a sieve set over a bowl, strain the fruit mixture. Discard the seeds.
  4. Add the gelatin to the fruit mixture and stir until completely dissolved. Reheat in the microwave oven if the mixture is not warm enough to dissolve the gelatin. Cover and refrigerate until completely chilled, about 2 hours.

Pistachio Praline

  1. In a small pot over high heat, cook all of the ingredients, stirring with a wooden spoon, until the sugar crystalizes around the pistachios, about 3 to 4 minutes. Immediately spread out on a plate.


  1. In a bowl, whisk the mascarpone, sugar and vanilla seeds with an electric mixer until the sugar has dissolved. With the machine running on low speed, gradually add the cream. Increase the speed of the mixer and beat until firm peaks form. Transfer the mascarpone cream to a pastry bag fitted with a star tip.
  2. Carefully top the panna cotta with the raspberry and cranberry jelly. Layer in the biscotti and mascarpone cream. Top with the pistachio praline.


The panna cotta, raspberry and cranberry jelly, and pistachio praline can be prepared up to 3 days in advance. In this case, assemble the dessert just before serving.

To help you with this recipe

Pastry Bag and 3 Large Tips

This pastry bag and set of three large tips is perfect for making cream puffs, macaroons and meringues. You can change tips while using the pastry bag, thanks to the practical adapter included in the set.

23.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.