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
Scale
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.
