Name: Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachios 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 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 or 1 vanilla bean pod); 1/4 cup caster sugar (superfine sugar); 1 pinch cooking salt / kosher salt; 1 1/4 cups heavy or thickened cream (or whipping cream, un-whipped); Oil spray, neutral flavour (eg 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; Additional fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple (optional)

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Introduction

Panna cotta is a classic Italian dessert known for its silky smooth texture and delicate vanilla flavor. This creamy treat is surprisingly simple to make and can be beautifully paired with fresh berries or a tangy fruit coulis. Perfect for a special occasion or an elegant everyday dessert.

A small, smooth, creamy white panna cotta with tiny vanilla specks stands on a white plate with a white marbled background. The dessert has one main thick layer of panna cotta with a bright red raspberry sauce dripping down its sides. A single red raspberry and a small green mint leaf sit on top, along with a sprinkle of chopped green pistachios that also scatter gently around the base on the plate. In the background, a blurred second panna cotta with similar toppings is visible, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

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 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 oil)
For raspberry coulis: 250g fresh or frozen raspberries (no need to thaw), 3 tbsp white sugar

Optional garnishes: chopped pistachios, fresh raspberries, mint sprigs

Instructions

Step 1: 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 looks curdled.
Step 2: Warm the gelatine mixture over medium-low heat, stirring until completely melted and smooth. Avoid simmering or boiling.

Step 3: Add the remaining 1 cup of milk, caster sugar, vanilla bean paste, and a pinch of salt. Warm gently while stirring to dissolve sugar, but do not let it simmer. Remove from heat and let it infuse for 10 minutes.
Step 4: Stir in the heavy cream until well combined. Pour the mixture into a clear jug or bowl for easy checking later.
Step 5: Refrigerate uncovered for 1 hour, stirring at 30 and 45 minutes. Scrape sides to prevent setting too early. After 1 hour, the mixture should be like pouring cream.

Step 6: Lightly spray six moulds (about 2/3 cup capacity) with neutral oil and wipe out any excess. Strain the panna cotta mixture to remove lumps, then divide evenly among the moulds.
Step 7: Chill in the refrigerator for at least 6 hours or preferably overnight until fully set. If not unmoulding, 4 hours is sufficient.
Step 8: To unmould, run a small knife around the rim of each panna cotta. Invert on a plate and gently shake to release. It might take a few tries, but you’ll hear a satisfying “plop.”

Step 9: For serving, spoon raspberry coulis over the panna cotta and decorate with chopped pistachios, fresh raspberries, and mint sprigs as desired.
Step 10: To make the raspberry coulis, combine raspberries and sugar in a small saucepan over medium heat. Simmer for 5 minutes, mashing berries as they soften. Use a stick blender to purée, then strain to remove seeds. Cool completely before using. Thin with a teaspoon of water if too thick.

Tips & Variations

If your panna cotta sets too firm, reduce the gelatine slightly to 2 1/4 teaspoons for a softer texture.

For a richer flavor, substitute half the cream with crème fraîche or mascarpone.
Use vanilla bean pods instead of paste by splitting and scraping the seeds; infuse the pod with the warm milk and sugar mixture, then remove before adding cream.
Try garnishing with fresh passionfruit pulp, citrus slices, or finely chopped tropical fruits like mango or pineapple for a different twist.

When unmoulding, if the panna cotta sticks, briefly dip the mould in warm water for a few seconds to loosen edges without melting the dessert.

Storage

Store panna cotta in the refrigerator, covered, for up to 3 days for best freshness and texture. Avoid freezing as it can affect the creamy consistency. Leftover raspberry coulis keeps well refrigerated for about a week. Serve chilled or at cool room temperature after removing from fridge to allow full flavor and texture to develop.

How to Serve

A smooth, creamy white panna cotta sits in the center of a white plate, topped with a bright red raspberry sauce that drips down its sides, pooling around the base. On top of the panna cotta is a single fresh raspberry, a sprig of green mint leaves, and a sprinkle of chopped green pistachios, adding texture and color contrast. Next to the panna cotta, a spoon holds a scoop of the creamy dessert with a streak of the red sauce on it. The background features another plate with a similar dessert, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make panna cotta without gelatin?

You can substitute gelatin with agar-agar to make a vegetarian version, but the setting properties differ. Use agar-agar according to package instructions and note the texture will be slightly different.

Why is my panna cotta grainy or lumpy?

This usually happens if the gelatin is not fully dissolved or if the mixture is overheated. Gently warm the gelatine and milk mixture until smooth without boiling. Strain the mixture before pouring into moulds to ensure a silky texture.