Why You’ll Love Pear and Lemon Panna Cotta With A Raspberry Sauce Recipe

I love this recipe because it balances rich creaminess with fresh fruit flavors. I enjoy how the pears create a smooth, mellow base while the lemon zest lifts the entire dessert. I also appreciate that it can be made ahead of time, which makes entertaining stress-free. I find it ideal for holidays, romantic dinners, or anytime I want a refined dessert without complicated steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Panna Cotta
3 cups pears, enough to make 1 ½ purée
2 tablespoons cold water, for pears
1 oz package unflavored gelatin, .25
2 tablespoons cold water, for the gelatine
1 ½ cups or 350 ml heavy /double cream
1 cup or 230 ml milk
¼ cup or 50 g sugar
1 lemon and its zest
1 vanilla bean, split and seeds scraped
1 cinnamon stick
A pinch of salt

For the Raspberry Sauce
1 ½ cups or 175 g fresh raspberries
1-2 tablespoons icing / powdered sugar

Directions

I start by peeling, coring, and chopping the pears, then zesting and juicing the lemon while keeping the zest aside. I place the pears in a small saucepan with 2 tablespoons of water and the lemon juice, bring everything to a gentle simmer, and cook until the pears are tender. After cooling slightly, I purée the pears until smooth and pass them through a fine mesh sieve.

I combine the heavy cream, milk, pear purée, lemon zest, sugar, vanilla seeds and pod, cinnamon stick, and salt in a medium saucepan. I heat the mixture until just simmering and let it steep for a few minutes so the flavors fully develop.

While the mixture steeps, I sprinkle the gelatin over the remaining 2 tablespoons of cold water and stir until softened. I then add the gelatin mixture to the hot cream, stirring until fully dissolved, and strain everything through a fine mesh sieve.

I divide the mixture evenly into ramekins and refrigerate until fully set. I usually let them chill for several hours or overnight for best results.

For the raspberry sauce, I blend the raspberries until smooth, adjust sweetness with icing sugar to taste, and pass the sauce through a sieve to remove the seeds. I keep the sauce chilled until ready to serve.

Servings and Timing

I make this recipe to serve 6 people. The active preparation takes about 15 minutes, but I always plan for at least 4 hours of chilling time so the panna cotta can fully set. I often prepare it the day before serving for convenience.

Storage/Reheating

I store the panna cotta covered in the refrigerator for up to 2 days. I keep the raspberry sauce in a separate airtight container in the fridge. I never reheat panna cotta, as it is meant to be enjoyed chilled.

FAQs

Can I make this dessert ahead of time?

I often make it a day in advance and keep it chilled until serving, which actually improves the texture.

Can I use canned pears instead of fresh?

I prefer fresh pears for the best flavor, but I have used canned pears in a pinch after draining them well.

What type of pears work best?

I like using ripe but firm pears such as Bartlett or Anjou because they purée smoothly.

Can I substitute the gelatin?

I stick with unflavored gelatin for this recipe, as it gives the best structure and texture.

How do I know when the panna cotta is set?

I gently tap the ramekin and look for a slight wobble in the center while the edges stay firm.

Can I skip straining the pear purée?

I find straining essential for achieving the silky texture I love in panna cotta.

Is the cinnamon flavor strong?

I find it very subtle, adding warmth without overpowering the pear and lemon.

Can I unmold the panna cotta?

I usually serve it in ramekins, but lining them with plastic wrap makes unmolding very easy.

Can I use frozen raspberries?

I prefer fresh raspberries, but frozen ones work well once thawed and drained.

How sweet is this dessert?

I find it gently sweet, with the raspberry sauce adding just enough contrast without being overpowering.

Conclusion

I keep coming back to this Pear and Lemon Panna Cotta with Raspberry Sauce because it feels timeless, elegant, and refreshing. I love how the creamy base pairs with bright fruit flavors, making it a dessert that always feels special yet effortless. It’s one of those recipes I trust to impress every time I serve it.