Description
This classic Italian dessert, Panna Cotta, is a silky smooth and creamy treat highlighting vanilla-infused cream set perfectly with gelatin. Served chilled, it pairs beautifully with a fresh raspberry coulis and garnishes like pistachios and mint, creating a delightful balance of rich creaminess and vibrant fruitiness, perfect for any occasion.
Ingredients
Scale
Panna Cotta
- 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)
Raspberry Coulis
- 250 g (8 oz) raspberries, fresh or frozen (no need to thaw)
- 3 tbsp white sugar
Garnishes (Optional)
- Chopped pistachios
- Fresh mint sprigs
- Fresh raspberries
- Other ideas: fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple
Instructions
- Bloom gelatine: Pour 1/2 cup of milk into a small saucepan. Sprinkle the gelatine powder evenly over the surface and whisk in gently. Let it sit for 5 minutes until the gelatine swells and appears curdled.
- Melt gelatine: Warm the gelatine and milk mixture on medium-low heat, stirring continuously until it melts and becomes lump-free. Do not let it simmer.
- Add vanilla and sugar: Add 1 cup full fat milk, caster sugar, vanilla bean paste, and a pinch of salt to the warmed gelatine mixture. Heat gently just until the milk is warm and the sugar dissolves, stirring softly. Avoid simmering or making the milk frothy. Remove from heat and allow to infuse vanilla flavor for 10 minutes.
- Incorporate cream: Stir in 1 1/4 cups heavy cream thoroughly. Pour the mixture into a large clear jug or bowl to monitor any settling later.
- Chill mixture: Refrigerate the mixture uncovered for 1 hour, stirring at 30 and 45 minutes. This prevents setting too early on the sides and ensures uniform thickening.
- Check consistency: After 1 hour, the mixture should pour like thick cream. Stir again, then wait 15 seconds to observe that vanilla seeds aren’t settling at the bottom. If the mixture sets prematurely, gently reheat to liquefy and adjust.
- Prepare moulds and fill: Lightly spray six 2/3 cup (160 ml) moulds with neutral oil, wiping out excess. Pour the panna cotta mixture evenly into the moulds, straining if necessary to remove lumps.
- Set in fridge: Refrigerate the filled moulds for at least 6 hours or overnight until fully set. For serving without unmoulding, 4 hours is sufficient.
- Unmould panna cotta: Run a small knife around the rim of each mould. Place on a plate, grip firmly with both hands, and shake assertively to release. You should hear a “plop” as it comes out cleanly.
- Serve: The panna cotta is delicious on its own. For decoration, spoon raspberry coulis on top, allowing some drips down the sides. Garnish with chopped pistachios, fresh raspberries, and a mint sprig.
- Make raspberry coulis: In a small saucepan over medium heat, combine raspberries and sugar. Simmer for 5 minutes, mashing the raspberries to release juices. Use a stick blender immersed in the saucepan or transfer to a jug to blend until smooth. Strain through a fine sieve to remove seeds. Cool completely; coulis thickens as it cools. If too thick, add water 1 teaspoon at a time while stirring.
Notes
- Note 1: Reducing gelatine to 2 1/4 tsp can be done if panna cotta is served directly in moulds without unmoulding.
- Note 2: Do not overheat milk; avoid simmering or frothing to maintain creaminess and proper gelatine setting.
- Note 3: Stirring during chilling prevents early setting on the sides and ensures a smooth texture.
- Note 4: If the panna cotta doesn’t release easily, warm the exterior of moulds slightly or dip in warm water briefly before unmoulding.
- Note 6: If using a vanilla bean pod, split and scrape seeds into milk and heat gently to infuse before adding gelatine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Panna Cotta, vanilla panna cotta, Italian dessert, raspberry coulis, creamy dessert, gelatin dessert
