Ingredients

2 1/2 tsp unflavoured gelatine powder (can reduce to 2 1/4 tsp if not unmoulding)

1/2 cup full fat milk

1 cup full fat milk

1 1/2 tsp vanilla bean paste with seeds (or substitute with vanilla extract, or 1 vanilla bean pod)

1/4 cup caster (superfine) sugar

1 pinch cooking salt or kosher salt

1 1/4 cups heavy or thickened cream (or whipping cream, unwhipped)

Oil spray (neutral flavor, e.g., canola oil)

For the raspberry coulis: 250g (8 oz) raspberries (fresh or frozen, no need to thaw)

3 tbsp white sugar

Instructions

Step 1: Pour 1/2 cup of milk into a small saucepan. Sprinkle the gelatine powder evenly over the surface and whisk to combine. Let it stand for 5 minutes to bloom—the gelatine will swell and appear curdled.

Step 2: Gently warm the gelatine mixture over medium-low heat, stirring until the gelatine completely dissolves and the mixture becomes lump-free. Avoid boiling.

Step 3: Add the remaining 1 cup of milk, sugar, vanilla bean paste, and a pinch of salt. Warm just until the sugar dissolves and the milk is gently heated (do not simmer). Remove from heat and let infuse for 10 minutes.

Step 4: Stir in the cream. Transfer the mixture to a clear glass jug or bowl to monitor settling.

Step 5: Refrigerate uncovered for 1 hour. Stir at 30 and 45 minutes, scraping the sides to prevent setting along the edges.

Step 6: After 1 hour, the mixture should have a pouring cream consistency. Stir and check that vanilla seeds have not settled at the bottom. If the mixture has set, gently rewarm to return to pouring consistency.

Step 7: Lightly spray six moulds (about 2/3 cup or 160ml each) with neutral-flavored oil and wipe away excess. Pour the panna cotta mixture evenly into the moulds, straining if necessary.

Step 8: Refrigerate for at least 6 hours, preferably overnight for best texture. If not unmoulding, 4 hours is sufficient.

Step 9: To unmould, run a small knife around the rim of each panna cotta. Invert the mould onto a plate and give a firm shake to release the panna cotta. It may take a couple of tries.

Step 10: Serve plain or decorated. Spoon raspberry coulis on top and let it drip down the sides. Garnish with chopped pistachios, fresh raspberries, and a mint sprig for an elegant touch.

Step 11 (Raspberry Coulis): Combine raspberries and sugar in a small saucepan over medium heat. Once juices begin to simmer, mash the berries and simmer for 5 minutes. Use a stick blender to purée, or transfer to a blender. Strain through a fine sieve to remove seeds and cool completely before serving. Add water one teaspoon at a time to loosen if necessary.

Tips & Variations

If using a vanilla bean pod, split and scrape seeds into the milk and heat the pod with the mixture to intensify the flavor.

For a dairy-free version, substitute cream and milk with full-fat coconut milk.

Ensure not to overheat the gelatine mixture as gelatine melts at a very low temperature and boiling ruins its setting ability.

Decorate panna cotta with fresh fruit, shaved chocolate, or passionfruit pulp for varied presentations.

If the panna cotta sets too firm before pouring, gently rewarm it to loosen before transferring to moulds.

FAQs

Can I make panna cotta without a mould?

Yes, panna cotta can be set in any heatproof glass or bowl. You can serve it directly from the container with a spoon, skipping the unmoulding step.

How do I prevent lumps in my panna cotta?

Whisk the gelatine into the milk slowly and ensure it is fully dissolved by warming gently without boiling. Straining the mixture before pouring into moulds helps remove any lumps for a smooth finish.