Vanilla Bean Panna Cotta with raspberry zinfandel sauce
Prep time
Cook time
Total time
This is a dessert that I make with real dairy but you can sub in coconut milk and coconut sour cream if you don't have dairy in your diet. Both ways it is a true sexy experience! Your valentine will love it!
Recipe type: dessert
Serves: 8
  • For the panna cotta
  • 1 package of gelatin
  • Or 2 ½ teaspoons of gelatin
  • ¼ cup of water
  • 1 ¼ cups of coconut milk or whole milk
  • ½ cup of coconut sugar
  • 1 juicy vanilla bean
  • 2 cups of sour cream or paleo sour cream
  • (make your own from here)
  • ¼ teaspoon of ground cardamom
  • 1 teaspoon of pure vanilla extract
  • For the raspberry sauce
  • 3 cups of raspberries
  • Or blackberries
  • ½ cup of zinfandel
  • Or other light fruity wine
  • 3 tablespoons of maple syrup
  1. To start making the panna cotta, sprinkle the gelatin on the water in a small dish. Let those two get acquainted while you stir up some love magic. Pour the milk, coconut sugar, and vanilla bean in a medium saucepan and bring to a gentle boil over medium heat while stirring often till the sugar is dissolved.
  2. Remove from heat and fish out the vanilla bean and place on a cutting board and let cool for a minute. Tenderly split the bean lengthwise with a sharp knife and then using the flat side of the knife, scrape out the vanilla seeds.
  3. Stir them into the milky mixture along with the sour cream, cardamom and the vanilla extract. (place the bean in your vanilla bottle if you make your own vanilla. If you don’t, start! Over here)
  4. Add your friendly gelatin mixture to the hot milk mix and whisk up with passion until the gelatin dissolves and the mixture starts to get rich and creamy. Divide the panna cotta cream among 8 lovely ramekins or muffin cups that have been lightly oiled. Cover and chill overnight or for 8 hours.
  5. When you are ready to serve the panna cotta, dump 1 cup of the berries, the wine and the maple syrup in a blender and whiz it up. Strain the mixture through a sieve into a small and ready saucepan to remove the seeds. (afterall we don;t want seeds in our teeth on a romantic night!) I found the using a rubber spatula makes fast work of this task. Give the seeds to the compost and heat the mixture up to a simmer over medium heat, stirring often.
  6. Cook for a minute or two more and remove from heat. Add the remaining berries and mix up nicely. Let that cool while you get out the panna cotta.
  7. Tenderly loosen the edges of the panna cotta with a butter knife. Bring out your prettiest dessert plates and invert the panna cotta onto them. Drop the berries and sauce onto the panna cotta in an artistic arrangement and serve with love!
Recipe by The Cave Woman Cafe at