Name: Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachio Topping Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 7 h 30 min
Cuisine: Italian
Ingredients: 2 1/2 tsp gelatine powder (unflavoured; can reduce to 2 1/4 tsp if not unmoulding); 1/2 cup (120 ml) full fat milk; 1 cup (240 ml) full fat milk; 1 1/2 tsp vanilla bean paste with seeds (or substitute 1 vanilla bean pod or vanilla extract); 1/4 cup (50 g) caster sugar (superfine sugar); 1 pinch cooking salt / kosher salt; 1 1/4 cups (300 ml) heavy or thickened cream (or whipping cream, unwhipped); Oil spray (neutral flavour, e.g., canola oil, for moulds); 250 g (8 oz) raspberries, fresh or frozen (no need to thaw); 3 tbsp white sugar; Chopped pistachios; Fresh mint sprigs; Fresh raspberries; Other ideas: fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple

Introduction

Panna Cotta is a classic Italian dessert known for its silky, creamy texture and subtle vanilla flavor. This easy-to-make treat is perfect for impressing guests or indulging in a simple homemade dessert. With a luscious raspberry coulis topping, it offers a refreshing balance of sweetness and tartness.

The image shows a smooth, creamy white panna cotta dessert shaped like a small dome with tiny black vanilla specks inside. A bright red raspberry sauce drips down the sides, pooling slightly on the white plate beneath. On top, there is a single fresh raspberry, a small green mint leaf, and a sprinkling of crushed green pistachios that add texture and color contrast. In the background, there is another panna cotta on a similar white plate, slightly out of focus, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 tsp unflavoured gelatine powder (can reduce to 2 1/4 tsp if not unmoulding)

1/2 cup full-fat milk

1 cup full-fat milk

1 1/2 tsp vanilla bean paste with seeds (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 (whipping cream, un-whipped)

Oil spray, neutral flavor (e.g., canola, not olive oil)

250g / 8 oz raspberries (fresh or frozen, no need to thaw)

3 tbsp white sugar

Instructions

Step 1: Pour 1/2 cup of milk into a small saucepan. Sprinkle gelatine powder evenly over the milk surface and whisk it in. Let it stand for 5 minutes until the gelatine swells and appears curdled.

Step 2: Warm the gelatine mixture gently over medium-low heat, stirring until it melts completely and becomes lump-free. Avoid boiling or simmering.

Step 3: Add the remaining 1 cup of milk, sugar, vanilla bean paste, and a pinch of salt. Heat gently until the mixture is warm and sugar dissolves, but do not let it boil or become frothy. Remove from heat and let it infuse for 10 minutes.

Step 4: Stir in the cream thoroughly. Pour the mixture into a clear jug or bowl to monitor for seeds settling later.

Step 5: Refrigerate the mixture uncovered for 1 hour. Stir at 30 and 45 minutes, scraping down the sides to prevent setting too quickly and uneven texture.

Step 6: After 1 hour, the mixture should have the consistency of pouring cream. Stir again and check the underside for settling vanilla seeds. If it has set too much, gently remelt before continuing.

Step 7: Lightly spray six 2/3 cup (160ml) moulds with oil and wipe away excess. Pour the panna cotta mixture evenly into the moulds. Strain if you notice any lumps.

Step 8: Refrigerate the moulds for at least 6 hours, preferably overnight. If you don’t plan to unmould, 4 hours is sufficient.

Step 9: To unmould, run a small knife around the edge of each panna cotta. Invert onto a plate and give a gentle shake to release. It may take a few attempts; you should hear a “plop” as it loosens.

Step 10: For the raspberry coulis, combine raspberries and white sugar in a small saucepan over medium heat. Once simmering, mash the berries and cook for 5 minutes. Blend with a stick blender and strain through a fine sieve to remove seeds. Cool completely before serving. Thin with water if needed.

Step 11: Serve panna cotta topped with the raspberry coulis, garnished with chopped pistachios, fresh raspberries, and a mint sprig if desired.

Tips & Variations

Use vanilla bean paste or a fresh vanilla pod for the best flavor infusion.

Chill the mixture uncovered before pouring to avoid condensation and uneven texture.

If the panna cotta sets too firm, gently warm and remix before pouring.

Try topping with fruit compote, shaved chocolate, passionfruit pulp, or finely chopped tropical fruits for variety.

If you prefer not to unmould, serve directly in pretty glasses or jars.

FAQs

Can I use gelatin sheets instead of powder?

Yes, substitute about 3 gelatine sheets for 2 1/2 tsp powder. Soak sheets in cold water until soft, then melt into the warm milk as you would with the powder.

How do I know when the panna cotta is set properly?

It should be firm but still have a slight wobble when gently shaken. After cooling overnight, it should release easily from the moulds when loosened with a knife.