Description
This classic Italian dessert recipe for Panna Cotta offers a silky, creamy texture infused with vanilla and set beautifully using gelatin. Served chilled and elegantly unmolded, it pairs wonderfully with fresh raspberry coulis or your choice of fresh berries, chopped nuts, or fruit compotes. Perfect for impressing guests or indulging in a light and refreshing treat.
Ingredients
Panna Cotta Base
- 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 with vanilla extract or 1 vanilla bean pod)
- 1/4 cup caster sugar (superfine sugar)
- 1 pinch cooking salt or kosher salt
- 1 1/4 cups heavy or thickened cream (or whipping cream, un-whipped)
- Oil spray (neutral flavor, e.g. canola, for molds)
Raspberry Coulis
- 250g (8 oz) fresh or frozen raspberries (no need to thaw if frozen)
- 3 tbsp white sugar
Optional Garnishes
- Chopped pistachios
- Mint leaves
- Fresh raspberries
- Other ideas: fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple
Instructions
- Bloom the gelatine: Pour 1/2 cup milk into a small saucepan. Sprinkle the gelatin evenly over the surface and whisk gently. Let it sit for 5 minutes so the gelatin swells and becomes curdled.
- Melt the gelatine: Warm the gelatin mixture over medium-low heat, stirring continuously until the gelatin fully dissolves and the mixture is lump-free. Avoid simmering or boiling.
- Infuse with vanilla: Add 1 cup milk, sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm gently, stirring to dissolve the sugar completely, but do not let the milk simmer or steam. Remove from heat and let it rest for 10 minutes to infuse the vanilla flavor.
- Add cream: Stir in the heavy or thickened cream until fully combined. Transfer the mixture to a large clear glass jug or bowl to monitor for seed settling.
- Cool to thicken slightly: Refrigerate the mixture uncovered for 1 hour, stirring gently at the 30-minute and 45-minute marks to prevent setting along the edges prematurely and to maintain smooth texture.
- Prepare molds: Lightly spray your molding containers with neutral oil spray to facilitate easy unmolding later.
- Pour into molds: After the cream mixture has thickened slightly, pour it into the prepared molds evenly.
- Set in fridge: Refrigerate the filled molds for at least 6 hours, or preferably overnight, until fully set.
- Make raspberry coulis: Combine raspberries and 3 tablespoons sugar in a small saucepan. Heat gently, stirring, until the sugar dissolves and the raspberries break down to form a thick sauce. Strain if desired for a smooth coulis. Cool before serving.
- Unmold and serve: To unmold, carefully invert the panna cotta onto serving plates. Serve with raspberry coulis, fresh berries, chopped pistachios, and mint leaves or your choice of garnishes.
Notes
- If using vanilla bean pod instead of paste, split and scrape seeds; add pod with milk and remove after infusion.
- Do not let milk boil or steam to preserve delicate flavors and prevent curdling.
- Stirring during the 1-hour chilling prevents gelatin starting to set unevenly and ensures a creamy texture.
- Oil spraying molds is essential for clean unmolding of the panna cotta.
- Raspberry coulis can be prepared ahead and stored refrigerated for up to 3 days.
- For a lighter version, reduce cream amount or substitute with half-and-half.
