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Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachio Garnish Recipe

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4.4 from 11 reviews

  • Author: Sara
  • Total Time: 7 hours 30 minutes
  • Yield: 6 servings

Description

Classic Italian panna cotta made with creamy full-fat milk, rich heavy cream, and infused with vanilla for a silky smooth, delicate dessert. This recipe includes easy steps to bloom gelatin, infuse flavors, and create the perfect set creamy texture, finished with a refreshing raspberry coulis made from fresh raspberries and sugar for a vibrant topping.

Ingredients

Panna Cotta

  • 2 1/2 tsp unflavoured gelatine powder (can reduce to 2 1/4 tsp if not unmoulding)
  • 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 or kosher salt
  • 1 1/4 cups heavy or thickened cream (or whipping cream, unwhipped)
  • Oil spray (neutral flavour, e.g., canola oil, not olive oil)

Raspberry Coulis

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

Garnish Suggestions

  • Chopped pistachios
  • Fresh raspberries
  • Mint sprigs
  • Other ideas: shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple

Instructions

  1. Bloom gelatine: Pour 1/2 cup of full-fat milk into a small saucepan. Sprinkle gelatine powder evenly over the milk surface and whisk gently to combine. Let it sit for 5 minutes to allow the gelatine to swell and absorb the liquid, appearing 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. Be careful not to let it simmer or boil.
  3. Infuse vanilla and dissolve sugar: Add the remaining 1 cup milk, caster sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm the mixture gently just until the sugar dissolves and the milk is warm but not simmering or frothy. Remove from heat and let it rest for 10 minutes to let the vanilla flavor infuse thoroughly.
  4. Add cream: Stir in the heavy cream to the mixture until fully combined. Pour the mixture into a large clear glass jug or bowl to monitor for vanilla seeds settling later.
  5. Cool to thicken: Refrigerate the mixture uncovered for 1 hour, stirring carefully at 30 and 45 minutes, scraping down the sides to prevent setting around the edges. This step helps ensure an even texture.
  6. Check thickness and prepare moulds: After 1 hour, the mixture should have a thick pouring cream consistency. Stir gently, then check the underside of the mixture for any vanilla seed settling. Lightly spray 6 moulds (about 2/3 cup or 160 ml capacity each) with neutral oil and wipe out excess.
  7. Pour and set: Pour the panna cotta mixture evenly into the prepared moulds, straining if you notice any lumps. Refrigerate for at least 6 hours or preferably overnight to fully set. If not unmoulding, 4 hours is sufficient.
  8. Unmould panna cotta: To serve, run a small knife tip around the edge of each mould. Invert each mould onto a plate and give a firm shake to release the panna cotta, which should slide out smoothly with a soft ‘plop’.
  9. Prepare raspberry coulis: Combine raspberries and sugar in a small saucepan over medium heat. Once it begins to simmer, mash the berries and allow to simmer for 5 minutes. Use a stick blender to puree the mixture until smooth (submerge the blender fully or transfer to a jug). Strain the coulis through a fine sieve to remove seeds. Cool completely; it will thicken as it cools. Add water 1 tsp at a time if too thick and mix thoroughly.
  10. Serve and garnish: Spoon raspberry coulis generously over each panna cotta, allowing drips down the sides. Sprinkle with chopped pistachios, add fresh raspberries and a mint sprig for a colorful, fresh finish. Enjoy the silky texture plain or with your preferred toppings.

Notes

  • Reducing gelatine to 2 1/4 tsp is possible if you don’t plan to unmould the panna cotta.
  • Do not overheat milk mixture to prevent frothiness which affects texture.
  • Stirring during refrigeration prevents uneven setting and vanilla seeds from settling.
  • If the panna cotta sets too firm during cooling, gently reheat until just warm to soften gelatine, then restart cooling.
  • Vanilla bean pod requires splitting and scraping seeds; vanilla paste simplifies the process.
  • Additional topping ideas include shaved chocolate, fruit compote, passionfruit pulp, citrus slices, and finely chopped tropical fruits.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

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