Panna Cotta with Raspberry Coulis
Why this recipe works
- Soft, creamy set: Gelatine gives the cream just enough structure while keeping the texture delicate and spoonable.
- Fresh contrast: Raspberry and lemon cut through the richness of the cream, keeping the dessert light rather than heavy.
- Easy to prepare ahead: The panna cotta needs time to chill, making it well suited to preparing earlier in the day or the day before serving.
Get the most out of this recipe
Timing notes
- Allow enough time to set: The cream needs several hours in the fridge to reach the right softly set texture; rushing this step can leave it too loose.
- Add the coulis just before serving: Spoon the raspberry coulis over the panna cotta at the end so the colour stays clean and the fruit does not bleed into the cream.
Ingredient notes
- Use whole dairy for the best texture: Whole milk and double cream give panna cotta its rounded flavour and smooth, luxurious consistency.
- Fresh or frozen raspberries: Fresh raspberries give a bright finish, but thawed frozen raspberries can also work well for the coulis if they are strained thoroughly.
- Vanilla matters here: Because the cream base is simple, a vanilla bean gives the dessert a clear aromatic flavour and visible seeds.
Texture tips
- Keep the heat gentle: Warm the dairy until steaming rather than boiling; gentle heat protects the cream’s texture and keeps the vanilla flavour clean.
- Dissolve the gelatine fully: Whisk the softened gelatine into the warm cream until no pieces remain, otherwise the set may be uneven.
Serving ideas
- Finish simply: A few extra raspberries or a small strip of lemon zest make a fresh, understated garnish.
- Serve in glasses or unmoulded: Glasses are easiest for casual serving, while unmoulded panna cotta gives a more elegant plated presentation.
Equipment you'll need
Ingredients
Instructions
- Put the gelatin sheets in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, set out 4 small moulds or glasses.
- Pour the whole milk and double cream into a saucepan. Add the caster sugar, then split the vanilla bean, scrape out the seeds, and add both seeds and pod to the pan.
- Warm gently over a low to medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling. Take off the heat and leave for 2 minutes to infuse.
- Lift the gelatin from the water and squeeze out the excess. Whisk it into the warm cream mixture until fully dissolved, then remove the vanilla pod.
- Divide the mixture between the moulds or glasses. Cool for 10 minutes, then chill for about 4 hours, or until softly set with a gentle wobble.
- For the coulis, put the raspberries in a bowl and finely grate in a little lemon zest, then squeeze in lemon juice to taste. Press through a sieve to remove the seeds, then spoon over the chilled panna cotta to serve.
Recipe notes
Tips
- Keep the cream mixture below a simmer; boiling can weaken the set and dull the vanilla flavour.
- If you are serving unmoulded panna cotta, dip the moulds briefly in warm water, then invert onto plates and give a gentle shake to release.
- Food safety: this dessert contains dairy; keep it chilled and do not leave it out at room temperature for more than 2 hours.
Substitutions
- Replace Vanilla bean with 2 tsp Vanilla extract, stirring it in off the heat after the gelatin has dissolved.
- Replace Raspberry with Strawberry for a sweeter, less tangy coulis.
- Replace Lemon with Lime for a sharper citrus note in the coulis.
Storage
- Refrigerate up to 2 days
- Keep the panna cotta covered in the fridge and add the coulis just before serving for the cleanest finish. If already topped, the coulis may bleed slightly into the cream over time.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 15min (12min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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