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4 hours
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Serves 4

Chocolate Panna Cotta with Chocolate Cookie Crumbles and Raspberry Coulis

Chocolate and raspberry – need we say more? Prepare the ultimate dessert that will surely wow your dinner guests with fairlife® 2% chocolate ultrafiltered partly skimmed milk.


1. Place cold water in a small bowl and sprinkle gelatin over top while whisking with a fork. Set aside for 5 minutes until mixture is spongy.

2. Place fairlife® 2% chocolate ultrafiltered partly skimmed milk in a small saucepan and heat over medium to medium-high heat until lightly boiling. Remove from heat and add vanilla extract and plumped gelatin mixture. Whisk until completely dissolved. Divide evenly among serving dishes, cool to room temperature, cover, place in refrigerator to set at least 4 hours or overnight.

3. Meanwhile, add raspberries, water, and honey to a blender and blend until smooth, adding more water as necessary to blend. If desired, strain through a fine mesh sieve to extract raspberry seeds. Cover and refrigerate until serving.

4. To serve panna cotta, dress each portion with a quarter of the raspberry puree, chocolate cookie crumbles, top a few fresh raspberries, and serve cold.


  • 2 Cups fairlife® 2% chocolate ultrafiltered partly skimmed milk

  • ¼ Cupcold water
  • 2 ¼ tsp powdered gelatin unflavoured
  • ¼ tsp vanilla extract
  • 1 Cup raspberries fresh or thawed and drained frozen plus more for garnish
  • ¼ Cup water
  • 2 Tbsp honey
  • 8 chocolate wafer cookies coarsely crumbled