Description
This classic Italian dessert, Panna Cotta, is a silky, creamy treat made from sweetened cream and vanilla-infused gelatine. It sets to a delicate, custard-like consistency and is perfectly complemented by a fresh raspberry coulis topping. Easy to prepare with minimal ingredients, this dessert is elegant for any occasion – from casual dinners to festive celebrations.
Ingredients
Scale
Panna Cotta
- 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)
Raspberry Coulis
- 250g / 8 oz raspberries (fresh or frozen, no need to thaw)
- 3 tbsp white sugar
To Decorate (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 milk into a small saucepan. Sprinkle the gelatine evenly over the surface and whisk it in. Leave for 5 minutes to allow the gelatine to swell and become curdled in appearance.
- Melt the gelatine: Warm the mixture gently over medium-low heat, stirring continuously until the gelatine fully dissolves and the mixture is lump-free. Be careful not to let it simmer or boil.
- Add milk, sugar, vanilla, and salt: Add the remaining 1 cup full fat milk, caster sugar, vanilla bean paste, and a pinch of salt. Warm the mixture gently to dissolve the sugar, without bringing it to a simmer or making it frothy. Remove from heat and let it infuse for 10 minutes to develop a rich vanilla flavor.
- Add cream: Stir in the heavy cream until combined. Transfer the mixture to a clear glass jug or bowl to monitor settling.
- Cool to thicken slightly: Refrigerate uncovered for 1 hour, stirring at 30 and 45 minutes, scraping the sides to prevent the vanilla seeds from settling. The mixture should reach a pouring cream consistency.
- Prepare moulds and fill: Lightly spray six moulds (each about 2/3 cup / 160 ml capacity) with neutral oil and wipe away excess. Pour the panna cotta mixture into the moulds, straining if necessary to remove any lumps.
- Refrigerate to set: Chill in the refrigerator for at least 6 hours, ideally overnight, until fully set. If you prefer not to unmould, 4 hours is sufficient.
- Turn out panna cotta: When ready, run a small knife around the rim of each mould. Invert the mould onto a serving plate, gripping firmly and shaking assertively to release the panna cotta. It should pop out smoothly.
- Serve and garnish: Serve plain or topped with fresh raspberries, a spoonful of raspberry coulis, chopped pistachios, and a mint sprig for an elegant presentation.
- Make raspberry coulis: Combine raspberries and sugar in a small saucepan over medium heat. Once the mixture simmers, mash the raspberries with a spoon and cook for 5 minutes. Puree with a stick blender until smooth, then strain to remove seeds. Cool completely before using. To loosen, stir in water one teaspoon at a time if needed.
Notes
- The gelatine amount can be reduced slightly if you do not plan to unmould the panna cotta.
- Gently warming the milk mixture avoids frothing which keeps the panna cotta smooth.
- Stirring during refrigeration prevents vanilla bean seeds from settling and ensures even texture.
- If the panna cotta sets too firmly during cooling, it can be gently reheated to return to a pourable consistency before remoulding.
- For a vanilla bean pod, split and scrape seeds to add to the milk; increase infusion time as needed.
- Raspberry coulis can be customized with other berries or fruits for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Panna Cotta, Italian Dessert, Vanilla Cream, Raspberry Coulis, Gelatine Dessert, Creamy Dessert
