Berry-Infused Chocolate Panna Cotta with Hibiscus Syrup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky panna cotta infused with fresh berries, served with a hibiscus syrup meant to be gently sipped for a complete 'imbibe' experience. This Italian-inspired recipe, ready in about 30 minutes, layers Heavy cream, Whole milk, Granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

1 cup Heavy cream
1/2 cup Whole milk
1/4 cup Granulated sugar
2 tsp Unflavored gelatin
1/2 cup Fresh raspberries
1/2 cup Hibiscus tea
1 tsp Lemon zest
4 Fresh mint leaves

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Instructions

Step 1: Bloom 2 tsp unflavored gelatin in 2 tbsp cold water for 5 minutes while gently warming 1 cup heavy cream and 1/2 cup whole milk in a saucepan over medium-low heat until steaming but not boiling.
Step 2: Remove from heat, add 1/4 cup sugar and 1 tsp lemon zest, stirring until sugar dissolves; whisk in the bloomed gelatin until fully dissolved, then strain through a fine-mesh sieve into a bowl.
Step 3: Fold in 1/2 cup fresh raspberries, then pour into 4 ramekins; refrigerate for at least 4 hours until set. For the syrup, steep 1/2 cup hibiscus tea in a small saucepan with 1/4 cup sugar for 10 minutes, then cool; serve 1/4 cup syrup alongside each panna cotta for sipping.