Print

Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachios Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This silky and creamy Panna Cotta recipe features a delicate vanilla flavor infused in a smooth and luscious cream base, set perfectly with gelatin. Accompanied by a vibrant homemade raspberry coulis, it makes an elegant and refreshing dessert that’s simple to prepare and impressive to serve. This classic Italian dessert is perfect for special occasions or as a luxurious treat any time.

Ingredients

Scale

Panna Cotta

  • 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)

Raspberry Coulis

  • 250g / 8 oz raspberries, fresh or frozen (no need to thaw)
  • 3 tbsp white sugar

Garnishes (optional)

  • Chopped pistachios
  • Fresh mint sprigs
  • Fresh raspberries
  • Additional fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple (optional)

Instructions

  1. Bloom gelatine: Pour 1/2 cup full fat milk into a small saucepan. Sprinkle the gelatine powder evenly over the milk surface, then whisk gently. Let it sit for 5 minutes to swell and look curdled.
  2. Melt gelatine: Warm the gelatine mixture gently over medium-low heat, stirring continuously until the gelatine dissolves completely and the mixture is lump-free. Do not let it simmer.
  3. Infuse vanilla and add sugar: Add 1 cup milk, caster sugar, vanilla bean paste, and a pinch of salt to the saucepan. Heat gently just until the milk is warm and the sugar dissolves, stirring slowly. Avoid boiling or frothing. Remove from heat and let sit for 10 minutes to infuse the vanilla flavor.
  4. Add cream: Stir in the heavy cream until fully combined. Pour the mixture into a clear jug or bowl to monitor for any settling; this also facilitates stirring.
  5. Cool to thicken: Refrigerate the mixture uncovered for 1 hour. Stir gently at 30 and 45 minutes, scraping the sides of the container to prevent premature setting.
  6. Check thickness: After 1 hour, the mixture should be a thick pouring cream consistency. Stir again, and check the bottom to ensure vanilla seeds haven’t settled. If the mixture has set too much, gently rewarm to melt the gelatine and restart the cooling process as needed.
  7. Prep moulds and pour: Lightly spray six moulds (about 2/3 cup or 160 ml capacity each) with a neutral oil spray, then wipe any excess oil. Pour the panna cotta mixture evenly into the moulds. If large lumps appear, strain the mixture before pouring.
  8. Refrigerate to set: Chill the panna cotta in the fridge for at least 6 hours, preferably overnight, until thoroughly set. If not unmoulding, 4 hours is sufficient.
  9. Unmould panna cotta: To remove, run a small knife tip gently around the rim of each mould. Invert the mould quickly onto a serving plate, hold firmly with both hands and shake assertively until it releases with a soft plop sound.
  10. Serve and garnish: Serve plain or topped with a spoonful of raspberry coulis drizzling down the sides, a sprinkle of chopped pistachios, fresh raspberries, and a sprig of mint for a fresh, colorful presentation.
  11. Prepare raspberry coulis: In a small saucepan over medium heat, combine raspberries and sugar. Simmer gently for 5 minutes while mashing the raspberries. Remove from heat and puree the mixture using a stick blender (submerge head in saucepan or transfer to a jug if needed). Strain through a fine sieve to remove seeds, then cool completely. Adjust consistency by adding water one teaspoon at a time if it thickens too much.

Notes

  • Gelatine amount can be slightly reduced if you prefer a softer set that does not need to unmould.
  • Do not let the milk mixture boil or froth when warming to dissolve sugar and infuse vanilla; gentle warmth preserves texture.
  • Stirring during the chilling phase prevents seeds and gelatine from settling unevenly, ensuring a smooth texture.
  • If panna cotta does not release easily from the mould, gently warm the outside of the mould or dip briefly in warm water before trying again.
  • Vanilla bean paste gives a richer flavor and visible seeds; alternatively, a vanilla bean pod can be split and scraped for a natural infusion but requires infusing and straining.
  • Creative garnishes such as passionfruit pulp, citrus slices, or finely chopped tropical fruits add a fresh twist.

Keywords: Panna Cotta, vanilla panna cotta, Italian dessert, creamy dessert, gelatin dessert, raspberry coulis recipe

Find it online: https://flavorsbymaya.com/creamy-vanilla-panna-cotta-with-raspberry-coulis-and-pistachios-recipe/