Raspberry Panna Cotta Parfait

Raspberry Panna Cotta Parfait

This patriotic parfait layers raspberry, vanilla and blueberry flavors for a sweet Fourth of July dessert.


10 parfaits


Panna Cotta

  • 3 cups heavy whipping cream
  • 1/2 cup milk
  • 1 vanilla bean
  • 2 3/4 teaspoons unflavored powdered gelatin
  • 3 tablespoons water
  • 2/3 cup Domino® Granulated Sugar


  • 4 cups cranberry-raspberry juice with no sugar added
  • 1 cup Domino® Granulated Sugar
  • 3 envelopes unflavored powdered gelatin
  • 2 cups water
  • blueberries (optional)


Panna Cotta

Place the cream and milk in a heavy-bottomed saucepan. With a paring knife, cut the vanilla bean open lengthwise and scrape out insides. Place the bean and scrapings in the cream. Bring the mixture to a scald. Turn off the heat; set aside.

While the mixture is infusing, in a small bowl or pot, gently stir together the gelatin and water. Let sit for 5 to 10 minutes, then place over low heat or in a double boiler and warm through, until gelatin has dissolved and is clear.

Stir the sugar into the cream mixture and bring it back to a scald. Whisk the cream into the gelatin. Let cool for 5 to 10 minutes, stirring occasionally. Remove the vanilla bean; set aside.


In a saucepan, heat juice over medium heat. Add sugar; stir until sugar is dissolved.

In a large bowl, sprinkle gelatin over 2 cups water. Let sit 2 minutes. Pour juice mixture over gelatin mixture and stir until well combined; set aside.

To assemble parfait, spoon 3 tablespoons gelatin mixture into each parfait glass. Refrigerate until firm. Spoon 3 tablespoons panna cotta into each glass; refrigerate to chill completely. Continue with one more layer of each. Garnish with blueberries, if desired.

Store in refrigerator.