Description
A classic Italian dessert that’s silky smooth and creamy, this Panna Cotta recipe features a delicate vanilla flavor set in a luscious cream base, complemented by a homemade raspberry coulis. Perfect for an elegant finish to any meal, it is chilled to perfection and unmolded for a stunning presentation.
Ingredients
Scale
Panna Cotta
- 2 1/2 tsp unflavored gelatine powder (can reduce to 2 1/4 tsp if not unmolding)
- 1/2 cup full fat milk
- 1 cup full fat milk
- 1 1/2 tsp vanilla bean paste with seeds (or substitute 1 vanilla bean pod or vanilla extract)
- 1/4 cup caster sugar (superfine sugar)
- 1 pinch cooking salt / kosher salt
- 1 1/4 cups heavy or thickened cream (or whipping cream, unwhipped)
- Neutral flavor oil spray (e.g. canola oil)
Raspberry Coulis
- 250g / 8 oz raspberries (fresh or frozen, no need to thaw)
- 3 tbsp white sugar
Decoration Suggestions
- Chopped pistachios
- Fresh raspberries
- Mint sprigs
- Optional: shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple
Instructions
- Bloom Gelatine: Pour 1/2 cup milk into a small saucepan and sprinkle the gelatine powder evenly across the surface. Whisk to combine and leave for 5 minutes until the gelatine swells and looks curdled.
- Melt Gelatine: Gently heat the saucepan over medium-low heat, stirring continuously until the gelatine completely melts and the mixture is lump-free. Avoid boiling or simmering.
- Infuse Vanilla and Add Sugar: Add the remaining 1 cup milk, caster sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm gently just enough to dissolve the sugar, stirring softly without letting it simmer or froth. Once dissolved, remove from heat and let the mixture sit for 10 minutes to allow vanilla flavor to infuse.
- Add Cream: Stir the cream into the infused milk mixture thoroughly. Pour the combined mixture into a large clear glass jug or bowl to easily monitor any settling of vanilla seeds later.
- Chill to Thicken: Refrigerate uncovered for 1 hour, stirring at 30 and 45 minutes, scraping the sides to prevent the cream from setting unevenly. This step ensures uniform texture and avoids seeds settling to the bottom.
- Check Thickness: After 1 hour, the mixture should be thickened to a pouring cream consistency. Stir gently, wait 15 seconds, and ensure vanilla seeds remain evenly distributed. If the mixture sets too much, gently reheat to liquify and restart chilling.
- Prepare Moulds and Pour: Lightly spray six 160ml (2/3 cup) moulds with neutral oil and wipe out excess to create a non-stick surface. Pour the panna cotta mixture equally into moulds, straining out any lumps if necessary.
- Refrigerate to Set: Refrigerate the moulds for at least 6 hours or preferably overnight to allow full setting. If unmolding is not necessary, 4 hours minimum is sufficient.
- Unmould Panna Cotta: Remove moulds from the fridge. Run the tip of a small knife around the rim to loosen. Invert each mould onto a serving plate, gripping plate and mould securely and giving a firm shake until panna cotta releases with a plop sound.
- Serve: Enjoy the panna cotta plain or top with fresh berries as garnish. For the raspberry coulis, spoon it onto the panna cotta allowing it to drip down the sides, then garnish with chopped pistachios, a raspberry, and a mint sprig for an elegant presentation.
- Make Raspberry Coulis: Place raspberries and sugar in a small saucepan over medium heat. When juices begin to simmer, continue mashing and simmering for 5 minutes. Use a stick blender to puree the mixture until smooth, then strain through a fine sieve to remove seeds. Cool completely; if too thick, thin with teaspoon increments of water while stirring.
Notes
- Use unflavored gelatine for best results; adjust quantity if not unmolding to avoid firmness issues.
- Gentle warming is key: avoid boiling or simmering to maintain delicate cream texture and prevent gelatin breakdown.
- Stirring during chilling prevents vanilla bean seeds from settling and ensures smooth consistency.
- If panna cotta doesn’t release easily from moulds, a quick warm dip of the mould base in hot water can help loosen.
- Vanilla bean pods require scraping of seeds before adding; vanilla bean paste is a convenient alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Panna Cotta, Italian dessert, creamy dessert, vanilla panna cotta, raspberry coulis, gelatin dessert, easy panna cotta recipe
