Sage and Lavender Panna Cotta with Raspberry Mirror

5 from 8 votes
Prep Time 20 mins
Cook Time 10 mins
Rest Time 6 hrs
Total Time 6 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 258 kcal


Panna cotta:

  • 1000 ml Cream
  • 100 g Sugar
  • 0,5 Pc. Vanilla pod
  • 2 tsp Sage dried
  • 1 tsp Dried lavender
  • 2 packet Argartine
  • 1 Pc. Tea filter

Raspberry mirror:

  • 300 g Frozen raspberries
  • 2 tbsp Vanilla sugar
  • Berries fresh


Panna cotta:

  • For the panna cotta, first fill the tea filter with the sage and the lavender.
  • Then boil the sugar with the vanilla pod, agartine and tea bag for at least two minutes.
  • Then the tea bag and the vanilla pod are fished out of the measure again and they are then put into matching molds.
  • The panna cotta should set in the refrigerator for at least 6 hours so that it can be turned over at the end.

Raspberry mirror:

  • In the meantime, the raspberries are boiled with the vanilla sugar and passed through a sieve to get rid of the disturbing kernels.
  • It is served on a small plate. Then add 3 tablespoons of the raspberry sauce.
  • Then the panna cotta is thrown onto it. Before doing this, however, you should loosen the edges with a knife.
  • Pair with some fresh berries.


Serving: 100gCalories: 258kcalCarbohydrates: 14gProtein: 2gFat: 21.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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