Name: Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachio Garnish Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 7 h 20 min
Cuisine: Italian
Ingredients: 2 1/2 tsp unflavoured gelatine powder (can reduce to 2 1/4 tsp if not un-moulding); 1/2 cup full fat milk; 1 cup full fat milk; 1 1/2 tsp vanilla bean paste with seeds (or substitute with vanilla extract; alternatively 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, e.g. canola, not olive oil); 250g / 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

Ingredients

2 1/2 tsp gelatine powder, unflavoured (can reduce to 2 1/4 tsp if not un-moulding)

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 (or whipping cream, un-whipped)

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

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

3 tbsp white sugar (for raspberry coulis)

Instructions

Step 1: Bloom the gelatine by pouring 1/2 cup of milk into a small saucepan. Sprinkle the gelatine evenly over the surface and whisk it in. Let it sit for 5 minutes until the gelatine swells and looks curdled.

Step 2: Warm the gelatine mixture over medium-low heat, stirring gently until it melts completely and there are no lumps. Avoid boiling or simmering.

Step 3: Add the remaining 1 cup milk, sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm gently until sugar dissolves but do not let it simmer or get frothy. Remove from heat and let the mixture sit for 10 minutes to infuse the vanilla.

Step 4: Stir in the cream, then pour the mixture into a clear jug or bowl for easy checking of any settled vanilla seeds.

Step 5: Refrigerate the mixture uncovered for 1 hour, stirring at 30 and 45 minutes and scraping along the sides to prevent early setting.

Step 6: After 1 hour, check the consistency; it should be like pouring cream. Stir again and ensure seeds are evenly distributed.

Step 7: Lightly spray six moulds (about 2/3 cup or 160ml each) with neutral oil and wipe out excess oil. Pour the panna cotta mixture into the moulds, straining if you see lumps.

Step 8: Refrigerate the moulds for at least 6 hours or preferably overnight until fully set. 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 each mould onto a plate and gently shake to release the dessert. It may take a few tries.

Step 10: Serve plain or decorated with raspberry coulis, chopped pistachios, fresh raspberries, and a mint sprig for a beautiful presentation.

Step 11: To make the raspberry coulis, put raspberries and sugar in a small saucepan over medium heat. When juices start simmering, continue to simmer for 5 minutes, mashing the fruit gently.

Step 12: Use a stick blender to purée the mixture or transfer to a blender. Strain through a fine sieve to remove seeds. Cool completely before serving. If too thick, thin with teaspoons of water as needed.

Tips & Variations

For the best texture, don’t let the gelatin mixture boil—gentle heating is key.

If vanilla bean seeds settle, stir the mixture well before pouring into moulds to keep flavor evenly distributed.

Try substituting the raspberry coulis with other fruit compotes like passionfruit pulp or citrus slices for variety.

If panna cotta sets too firmly in the fridge, gently rewarm until it loosens and try again.

FAQs

Can I use gelatin sheets instead of gelatin powder?

Yes, gelatin sheets can be used as a substitute. Soften them in cold water first and use the equivalent amount based on package instructions. Then melt them gently as directed in the recipe.

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

After chilling, panna cotta should be firm enough to hold its shape but still jiggle slightly. It takes at least 6 hours in the fridge, ideally overnight, to achieve the perfect silky texture.