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Classic Vanilla Panna Cotta with Raspberry Coulis Recipe

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4.9 from 140 reviews

Classic Italian Panna Cotta is a silky, creamy dessert that’s surprisingly easy to make. Using gelatin to achieve the signature wobble, this recipe yields a tall, elegant panna cotta perfect for individual servings. Infused with vanilla and lightly sweetened, it’s an ideal dessert to prepare ahead of time, chilled until firm and beautifully garnished with fresh raspberry coulis, pistachios, and mint.

Ingredients

Bloom Gelatine

  • 2 1/2 tsp unflavoured gelatine powder (can reduce to 2 1/4 tsp if not un-moulding)
  • 1/2 cup full fat milk

Panna Cotta

  • 1 cup full fat milk
  • 1 1/2 tsp vanilla bean paste with seeds (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 (un-whipped)
  • Neutral flavor oil spray (e.g. canola oil)

Decoration Options

  • Raspberry coulis (see recipe below)
  • Chopped pistachios
  • Fresh mint sprigs
  • Fresh raspberries

Raspberry Coulis (Optional)

  • 250g fresh or frozen raspberries (no need to thaw)
  • 3 tbsp white sugar

Instructions

  1. Bloom Gelatine: Pour 1/2 cup of full fat milk into a small saucepan. Sprinkle gelatine powder evenly over the surface and whisk gently. Leave to sit for 5 minutes to allow the gelatine to swell and become curdled in appearance.
  2. Melt Gelatine: Warm the gelatine mixture over medium-low heat, stirring constantly until the gelatine is fully dissolved and lump-free. Be careful not to let the liquid simmer or boil.
  3. Warm Milk Mixture: Add 1 cup of full fat milk, sugar, vanilla bean paste, and a pinch of salt to the saucepan. Gently warm the mixture just enough to dissolve the sugar without letting it get hot enough to simmer or form froth. Once dissolved, remove from heat and let the mixture infuse for 10 minutes.
  4. Incorporate Cream: Stir the heavy cream into the vanilla-infused milk mixture until well combined. Pour mixture into a clear glass jug or bowl to monitor seeds and thickness.
  5. Cool and Thicken: Refrigerate the mixture uncovered for 1 hour, stirring at 30 and 45 minutes to prevent cream from separating and to keep vanilla seeds suspended.
  6. Check Consistency: After 1 hour, the mixture should have thickened to a pouring cream consistency. Stir gently and observe underside to ensure seeds remain suspended.
  7. Prepare Moulds: Lightly spray 6 moulds (about 2/3 cup or 160ml each) with neutral oil, then wipe any excess off to aid unmoulding.
  8. Fill and Chill: Pour the panna cotta mixture evenly into the prepared moulds, straining if any lumps appear. Refrigerate at least 6 hours, preferably overnight, until fully set.
  9. Unmould: To serve, run a small knife around the rim of each mould, invert onto a plate, and give a firm shake to release the panna cotta. If needed, briefly dip mould in warm water for 2–3 seconds to loosen.
  10. Serve and Decorate: Serve the panna cotta plain or garnish with raspberry coulis, chopped pistachios, fresh raspberries, and mint sprigs as desired.
  11. Prepare Raspberry Coulis (Optional): Place raspberries and sugar in a small saucepan over medium heat. Simmer for 5 minutes, mashing berries as they cook. Use an immersion blender to purée, then strain through a fine sieve to remove seeds. Cool completely before serving; add water if too thick.

Notes

  • Gelatine Powder: Use standard grocery store gelatine powder (e.g. McKenzie’s). For serving directly in cups without unmoulding, reduce gelatine to 2 1/4 tsp for a softer set.
  • Milk Warming: Heat milk just enough to dissolve sugar without boiling to avoid skin forming or gelatin deactivating.
  • Cooling Step: Stirring during chilling suspends vanilla seeds and prevents cream separation.
  • Unmoulding Tip: If panna cotta sticks, briefly dip moulds in warm water to loosen.
  • Serving in Glasses: If serving in cups without unmoulding, omit oil spray and a 4-hour fridge set time is sufficient.
  • Vanilla Bean Pod: Scrape seeds and rub into sugar for better flavor. Infuse with pod in milk for 30 minutes instead of 10, then remove pod before adding cream.
  • Make Ahead: Panna cotta can be refrigerated unmoulded for up to 7 days. Unmould a few hours ahead if desired, covering to prevent surface drying.
  • Reheating: If panna cotta sets too firmly, gently re-melt in microwave or stove at low temperature to reset.

Find it online: https://recipeloom.com/classic-vanilla-panna-cotta-with-raspberry-coulis-recipe/