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Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachio Garnish Recipe

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4.8 from 67 reviews

This classic Italian dessert, Panna Cotta, boasts a silky, creamy texture with a perfect wobble thanks to the precise gelatine-to-liquid ratio. Featuring a fragrant vanilla infusion and a luscious raspberry coulis topping, it’s an easy yet elegant chilled dessert that sets in the fridge overnight. Ideal for special occasions or everyday indulgence, it can be effortlessly unmoulded for a stunning presentation or served straight from cups for convenience.

Ingredients

Bloom Gelatine:

  • 2 1/2 tsp unflavored gelatine powder (reduce to 2 1/4 tsp if not unmolding)
  • 1/2 cup full-fat milk

Panna Cotta Base:

  • 1 cup full-fat milk
  • 1 1/2 tsp vanilla bean paste with seeds (or substitute 1 vanilla bean pod)
  • 1/4 cup caster sugar (superfine sugar)
  • 1 pinch cooking salt or kosher salt
  • 1 1/4 cups heavy cream or thickened cream (unwhipped)
  • Neutral-flavored oil spray (e.g., canola oil) for moulds

Decoration Options:

  • Raspberry coulis (see recipe below)
  • Chopped pistachios
  • Fresh raspberries
  • Mint sprigs

Raspberry Coulis (Optional):

  • 250g fresh or frozen raspberries (no need to thaw)
  • 3 tbsp white sugar

Instructions

  1. Bloom Gelatine: Pour 1/2 cup of full-fat milk into a small saucepan and sprinkle the gelatine powder evenly over the surface. Whisk gently and let it sit for 5 minutes until the gelatine swells and appears curdled.
  2. Melt Gelatine: Warm the gelatine mixture over medium-low heat, stirring continuously until the gelatine fully dissolves and the mixture is lump-free milk-like fluid. Avoid simmering or boiling to retain setting power.
  3. Infuse Vanilla and Warm Milk: Add 1 cup of full-fat milk, caster sugar, vanilla bean paste, and a pinch of salt to the pot. Heat gently just until the milk is warm enough to dissolve sugar, without letting it simmer or create steam/froth. Remove from heat and let the vanilla infuse for 10 minutes.
  4. Add Cream: Stir the heavy cream into the warm mixture until combined. Transfer the mixture to a clear jug or bowl for better monitoring.
  5. Chill to Thicken: Refrigerate the mixture uncovered for 1 hour. Stir gently at 30 and 45 minutes, scraping the sides to prevent setting and to keep the cream evenly distributed.
  6. Check Thickness: After 1 hour, the mixture should be pourable like thick cream. Stir once more and check for any settling of vanilla seeds at the bottom.
  7. Prepare Moulds and Pour: Lightly spray six moulds (each about 2/3 cup or 160ml capacity) with neutral oil and wipe out excess oil. Pour the panna cotta mixture evenly into the moulds, straining out any lumps if necessary.
  8. Set in Fridge: Refrigerate the moulds for at least 6 hours to fully set, preferably overnight. If serving in cups without unmolding, 4 hours is sufficient and gelatine amount can be slightly reduced.
  9. Unmoulding Panna Cotta: Run a small knife tip around the rim of each mould to loosen. Invert the mould onto a serving plate and give a gentle but firm shake to release. If stubborn, briefly dip the mould in warm water for 2–3 seconds, then invert immediately.
  10. Serve and Decorate: Serve plain or top with raspberry coulis, chopped pistachios, fresh raspberries, and mint sprigs as desired.
  11. Raspberry Coulis Preparation (Optional): Place raspberries and sugar in a small saucepan over medium heat. Simmer for 5 minutes while mashing the raspberries. Use a stick blender to puree the mixture, then strain through a fine sieve to remove seeds. Cool completely before serving. If too thick, thin with small amounts of water as needed.

Notes

  • The recipe makes six servings of about 1/2 cup panna cotta each, though portion sizes can be adjusted by using different mould sizes.
  • Use standard grocery-store gelatine powder (not specialty brands) for best results. If not unmoulding, gelatine can be reduced to 2 1/4 tsp for a softer set.
  • Avoid overheating the milk to prevent formation of skin or loss of gelatine setting power.
  • Chilling and stirring the mixture before pouring ensures vanilla seeds stay suspended and cream does not separate during setting.
  • If panna cotta won’t release easily, warm water treatment of the mould helps to loosen it without melting.
  • When serving in glasses without unmoulding, reduce gelatine slightly and skip oiling the cups, with a shorter chilling time of 4 hours.
  • If using a vanilla bean pod, scrape seeds into sugar and infuse the milk with pod for 30 minutes before removing pod and adding cream. Refrigerate for 45 minutes instead of 1 hour at chilling step. This helps suspend vanilla seeds better.
  • Panna cotta moulds can be made up to 7 days ahead and stored refrigerated in their moulds. Unmould a few hours prior to serving, covering to prevent drying but avoiding cling wrap contact.
  • Panna cotta can be gently re-melted and reset if needed, useful in case of mould changes.

Find it online: https://recipesarc.com/creamy-vanilla-panna-cotta-with-raspberry-coulis-and-pistachio-garnish-recipe/