If you haven’t yet fallen head over heels for the Creamy Vanilla Panna Cotta with Raspberry Coulis and Toppings Recipe, get ready — this dessert is like a dreamy cloud of silky vanilla cream paired with the bright, slightly tart punch of raspberry coulis, all finished off with a sprinkle of delightful toppings. It’s elegant yet surprisingly simple, making it a perfect showstopper for any occasion. The magic lies in its smooth texture combined with fresh, vibrant flavors that dance in your mouth, leaving you craving just one more bite.
Ingredients You’ll Need
These ingredients are straightforward but packed with purpose, each playing a crucial role in achieving the luscious texture, rich flavor, and appealing colors of this panna cotta masterpiece.
- Gelatine powder (2 1/2 tsp): This gives the panna cotta its characteristic delicate set without being too firm.
- Milk (1 1/2 cups full fat): Provides creaminess while balancing the texture for a light but rich base.
- Vanilla bean paste with seeds (1 1/2 tsp): Infuses the dessert with authentic, aromatic vanilla flavor; you can also use extract or whole vanilla bean for a fresher taste.
- Caster sugar (1/4 cup): Ensures sweetness dissolves beautifully without any graininess.
- Pinch of cooking salt or kosher salt: Enhances the sweetness and deepens the vanilla notes.
- Heavy or thickened cream (1 1/4 cups): Adds that silky richness that panna cotta is famous for.
- Oil spray (neutral flavor): Used to lightly coat molds for easy unmolding of the panna cotta.
- Raspberries (250g fresh or frozen): The star for the coulis; fresh raspberries bring brightness, while frozen are convenient and just as tasty.
- White sugar (3 tbsp) for coulis: Sweetens the raspberries just enough to balance their natural tartness.
- Toppings (optional): Chopped pistachios, fresh mint leaves, extra raspberries, shaved chocolate, or fruit compote all add texture and visual appeal.
How to Make Creamy Vanilla Panna Cotta with Raspberry Coulis and Toppings Recipe
Step 1: Bloom the Gelatine
Start by sprinkling the gelatine powder over the half cup of cold milk. This step is essential because it allows the gelatine granules to absorb moisture and swell—known as blooming—ensuring a smooth set later. Give it about 5 minutes, and you’ll notice it thickening slightly, the first sign your panna cotta is coming together.
Step 2: Prepare the Cream Mixture
In a saucepan, combine the remaining 1 cup of milk, heavy cream, caster sugar, vanilla bean paste, and a pinch of salt. Warm it gently over medium heat, stirring often. You want the sugar fully dissolved and the mixture hot but not boiling. This process melts the sugar and extracts maximum flavor from the vanilla, setting the stage for a luscious panna cotta.
Step 3: Incorporate the Gelatine
Remove the saucepan from heat, then whisk in the bloomed gelatine mixture until completely dissolved. This is the moment when that silky, creamy texture starts to take shape. Be sure the gelatine fully dissolves to avoid any grainy bits in your panna cotta.
Step 4: Set the Panna Cotta
Lightly spray your molds or serving glasses with neutral cooking oil to help the panna cotta release easily. Pour the cream mixture into the molds and let them cool slightly before transferring to the fridge. Refrigerate for at least 4 hours or until set—a good thing to prepare in advance so flavors fully develop.
Step 5: Make the Raspberry Coulis
While the panna cotta chills, it’s time to prepare the refreshing raspberry coulis. Combine the raspberries and white sugar in a saucepan over medium heat. Simmer gently until the raspberries break down and the sugar dissolves, about 5 minutes. Then, blend the mixture and strain out seeds for a smooth coulis that perfectly complements the creamy vanilla base.
How to Serve Creamy Vanilla Panna Cotta with Raspberry Coulis and Toppings Recipe
Garnishes
Don’t just stop at the coulis—top each panna cotta with plump fresh raspberries, a sprinkle of chopped pistachios for crunch, and a sprig of mint to add fresh color and aroma. These simple additions elevate the dessert’s flavor profile and make it incredibly photogenic!
Side Dishes
This panna cotta pairs wonderfully with light, fruity side dishes. A crisp green salad with a citrus vinaigrette works beautifully before dessert, or serve alongside a small fruit salad to keep the meal feeling fresh and balanced.
Creative Ways to Present
Try serving your panna cotta in clear glasses layered with coulis and topped with mixed berries for a stunning parfait effect. Or unmold and place on plates with artistic drizzles of coulis and scattered edible flowers for an elegant, restaurant-style presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover panna cotta keeps well in the fridge for up to 3 days, covered tightly with plastic wrap or stored in airtight containers to prevent it from absorbing any odors. Keep coulis separate until ready to serve to maintain its fresh flavor.
Freezing
Due to the creamy texture and gelatine content, panna cotta does not freeze well as it can become watery and lose its silky consistency. It’s best enjoyed fresh or within a couple of days after chilling.
Reheating
This dessert is meant to be enjoyed chilled and should not be reheated. If you want to soften the coulis, warm it briefly over low heat or in the microwave, but keep the panna cotta itself cold.
FAQs
Can I use gelatin sheets instead of powder?
Absolutely! Use about one sheet per teaspoon of gelatin powder. Soak sheets in cold water for 5 minutes, then melt gently before adding to your cream mixture.
What can I substitute for heavy cream?
Full-fat coconut milk or a mix of milk and mascarpone cheese can work in a pinch, but this will alter the texture and flavor slightly, making it less traditional.
How do I make the vanilla flavor more intense?
Using a whole vanilla bean pod requires gently scraping out the seeds and adding them to the cream mixture, along with the pod for infusion—just remove the pod before setting. This gives a truly luxurious vanilla aroma.
Can I make this recipe vegan?
Replacing dairy with plant-based milks and using agar-agar in place of gelatine can work; however, texture and taste will differ from the original creamy vanilla panna cotta.
Why is my panna cotta not setting?
Make sure your gelatine is fresh and fully bloomed. Also, avoid boiling the cream mixture after adding gelatine, as high heat can break down gelatine properties.
Final Thoughts
If you want to delight yourself or guests with a dessert that feels indulgent yet light, the Creamy Vanilla Panna Cotta with Raspberry Coulis and Toppings Recipe is a stellar choice. Its beautiful balance of silky cream, bright coulis, and crunchy toppings will quickly make it a cherished favorite in your recipe collection. Trust me, once you experience the joy of serving this dish, it’ll be a go-to for all your special moments.
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Creamy Vanilla Panna Cotta with Raspberry Coulis and Toppings Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Italian dessert recipe features a creamy, silky vanilla panna cotta set with unflavoured gelatin. It is elegantly complemented by a vibrant raspberry coulis, making it a perfect light and refreshing treat for any occasion. The recipe is straightforward, requiring minimal prep and cook time, and yields six servings of smooth, luscious panna cotta with optional garnishes like chopped pistachios, fresh berries, and mint.
Ingredients
Panna Cotta
- 2 1/2 tsp unflavoured gelatine powder (can reduce to 2 1/4 tsp if not unmoulding)
- 1/2 cup full fat milk (for blooming gelatine)
- 1 cup full fat milk
- 1 1/2 tsp vanilla bean paste with seeds (or substitute 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 flavour like canola, for greasing moulds)
Raspberry Coulis
- 250g / 8 oz raspberries (fresh or frozen, no need to thaw)
- 3 tbsp white sugar
Garnishes (Optional)
- Chopped pistachios
- Fresh mint leaves
- Fresh raspberries
- Other ideas: shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple
Instructions
- Bloom Gelatine: Sprinkle the gelatine powder over 1/2 cup of full fat milk in a small bowl and let it sit for about 5 minutes to soften and bloom.
- Heat Milk and Cream: In a saucepan, combine the remaining 1 cup of milk, heavy cream, vanilla bean paste, caster sugar, and a pinch of salt. Warm gently over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
- Dissolve Gelatine: Remove the hot milk and cream mixture from heat. Add the bloomed gelatine and stir thoroughly until completely dissolved, ensuring a smooth mixture.
- Prepare Moulds and Chill: Lightly spray your panna cotta moulds with neutral oil to aid unmoulding. Pour the mixture evenly into the moulds. Allow to cool slightly before refrigerating for at least 4 hours or overnight to set fully.
- Make Raspberry Coulis: While pannacotta sets, combine raspberries and white sugar in a blender or food processor. Blend until smooth. Strain through a fine sieve to remove seeds for a silky coulis.
- Serve: To unmould, dip the bottom of each mould briefly in warm water and invert onto serving plates. Drizzle with raspberry coulis and garnish with chopped pistachios, mint leaves, and fresh raspberries or your preferred garnishes.
Notes
- Note 1: Using slightly less gelatine may make it harder to unmould the panna cotta, but it will still be edible and creamy.
- Note 6: If using a vanilla bean pod instead of paste or extract, split and scrape the seeds, adding both seeds and pod to the milk mixture during heating, then remove the pod before setting.
- You can substitute caster sugar with superfine sugar for better dissolving.
- The mixture should not boil to avoid curdling the cream.
- Ensure to spray moulds well with oil for easy unmoulding.
- Raspberry coulis can be prepared ahead and refrigerated.
