Name: Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachio Topping Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 7 h 15 min
Cuisine: Italian
Ingredients: 2 1/2 tsp gelatine powder, unflavoured (can reduce to 2 1/4 tsp if not unmolding); 1/2 cup full fat milk; 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 flavor (e.g., canola oil, 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

Introduction

Panna Cotta is a classic Italian dessert known for its silky, creamy texture and delicate vanilla flavor. This easy yet elegant treat is perfect for impressing guests or enjoying a simple, sweet finish to any meal. Pair it with fresh berries or a vibrant raspberry coulis for an irresistible dessert experience.

The image shows a smooth, white panna cotta dessert with visible vanilla bean specks, sitting in the center of a white plate on a white marbled surface. The panna cotta is topped with a layer of bright red raspberry sauce that drips down the sides, creating two distinct streams. On top of the sauce, there is one fresh raspberry and a small green mint leaf. Finely chopped pistachios are sprinkled over the sauce and around the base of the panna cotta on the plate. In the background, another panna cotta is slightly out of focus, also decorated similarly, with a few raspberries placed next to it. Photo taken with an iphone --ar 4:5 --v 7

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 (un-whipped)

Oil spray (neutral flavour, like canola, for moulds)

For the raspberry coulis:

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 the gelatine powder over the surface and whisk in. Let it sit for 5 minutes to bloom; the gelatine will swell and look curdled.

Step 2: Gently warm the gelatine mixture on medium-low heat, stirring until the gelatine melts completely and the mixture looks smooth. Do not let it simmer.

Step 3: Add 1 cup milk, sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm gently until the sugar dissolves, making sure the milk does not simmer or froth. Remove from heat and let sit for 10 minutes to infuse the vanilla flavor.

Step 4: Stir in the cream. Pour the mixture into a clear glass jug or bowl to monitor settling.

Step 5: Refrigerate uncovered for 1 hour. Stir at 30 and 45 minutes, scraping the sides to prevent setting too quickly and to keep the vanilla seeds evenly distributed.

Step 6: After 1 hour, the mixture should be thickened to a pouring cream consistency. Stir gently and check for any settling of vanilla seeds.

Step 7: Lightly spray six moulds with neutral oil, then wipe away excess. Pour the panna cotta mixture evenly into the moulds. If you spot lumps, strain the mixture before pouring.

Step 8: Refrigerate at least 6 hours or preferably overnight to set fully. If you don’t plan to unmould, 4 hours is sufficient.

Step 9: To unmould, run a small knife around the edges of each panna cotta. Invert the mould onto a plate, grip firmly, and give a gentle shake to release the dessert. It should “plop” out smoothly.

Step 10: Serve plain or decorated. Spoon raspberry coulis on top, letting it drip down the sides. Garnish with chopped pistachios, fresh raspberries, and mint sprigs if desired.

Step 11: To make raspberry coulis, combine raspberries and sugar in a saucepan over medium heat. Simmer for 5 minutes, mashing raspberries. Use a stick blender to puree, then strain through a fine sieve to remove seeds. Cool completely before serving. Thin with water if needed.

Tips & Variations

Use vanilla bean paste for more intense vanilla flavor or substitute with pure vanilla extract.

If panna cotta sets too firmly in the fridge, gently warm and stir to soften before remoulding.

Try topping with fresh berries, shaved chocolate, fruit compote, passionfruit pulp, or tropical fruits like mango or pineapple for variation.

Lightly oil the moulds with neutral oil like canola to ensure easy unmoulding without affecting flavor.

Stirring during the initial chilling phase helps prevent vanilla seeds from settling at the bottom for an even distribution.

FAQs

Can I use agar agar instead of gelatine?

Agar agar is a vegetarian substitute but behaves differently. It sets firmer and faster, so use according to the package instructions and expect a slightly different texture.

How do I know when panna cotta is set?

Panna cotta should be firm to the touch but still jiggle slightly when fully set. After at least 6 hours in the fridge, it should hold its shape when unmoulded.