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Silky Vanilla Panna Cotta with Raspberry Coulis and Pistachio Garnish Recipe

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3.9 from 14 reviews

This classic Italian panna cotta recipe yields a silky, creamy dessert with a delicate vanilla flavor and a luscious raspberry coulis topping. Using gelatin, cream, and milk, the panna cotta is gently set in moulds and chilled for a smooth, melt-in-your-mouth texture. The raspberry coulis adds a fresh, fruity contrast to the rich dessert, while optional garnishes like pistachios and mint provide a lovely visual and textural finish.

Ingredients

For the Panna Cotta

  • 2 1/2 tsp unflavoured gelatine powder (can reduce to 2 1/4 tsp if not unmolding)
  • 1/2 cup full-fat milk
  • 1 cup full-fat milk
  • 1 1/2 tsp vanilla bean paste with seeds (or 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 (unwhipped whipping cream, not dolloping cream)
  • Neutral-flavoured oil spray (e.g. canola) for moulds

For the Raspberry Coulis

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

Garnishes (optional)

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

Instructions

  1. Bloom Gelatine: Pour 1/2 cup of milk into a small saucepan, sprinkle the gelatine powder evenly over the surface, then whisk to combine. Let it sit for 5 minutes so the gelatine swells and appears curdled.
  2. Melt Gelatine: Warm the mixture gently over medium-low heat while stirring until the gelatine fully dissolves and the liquid looks smooth. Avoid letting it simmer or boil.
  3. Add Milk, Sugar, Vanilla, and Salt: Stir in 1 cup milk, caster sugar, vanilla bean paste, and a pinch of salt. Warm the mixture gently just until the sugar dissolves, without letting it simmer or become frothy. Remove from heat and let it infuse for 10 minutes to develop the vanilla flavor.
  4. Add Cream: Stir in the heavy cream until fully combined. Pour the mixture into a clear glass jug or bowl to observe for any settling of vanilla seeds later.
  5. Cool and Thicken: Refrigerate the mixture uncovered for 1 hour, stirring at the 30 and 45-minute marks, scraping the sides to prevent setting too soon. This step helps achieve the ideal pouring cream consistency.
  6. Check Thickness: After 1 hour, the mixture should be thick but still pourable. Stir and wait 15 seconds, check to ensure vanilla seeds have not settled at the bottom. If over-set, gently rewarm to remelt the gelatine.
  7. Prepare Moulds: Lightly spray six moulds (approx. 2/3 cup / 160ml each) with neutral oil and wipe off excess to ensure easy release.
  8. Fill Moulds: Pour the panna cotta mixture evenly into the prepared moulds. Strain if necessary to remove any lumps.
  9. Chill to Set: Refrigerate for at least 6 hours or preferably overnight. If not unmolding, 4 hours minimum is sufficient.
  10. Unmold Panna Cotta: Run a small knife around each panna cotta's rim to loosen, then invert onto serving plates. Use a firm shake if needed until it releases with a 'plop'.
  11. Make Raspberry Coulis: Combine raspberries and sugar in a small saucepan over medium heat. Once simmering, mash the berries and simmer gently for 5 minutes. Use a stick blender or transfer to a blender to puree, then strain through a fine sieve to remove seeds. Cool completely. Thin with water if needed.
  12. Serve and Garnish: Spoon raspberry coulis over the panna cotta, allowing some to drip down the sides. Sprinkle with chopped pistachios, add fresh raspberries and mint leaves for a beautiful presentation. Enjoy the silky, creamy dessert plain or with your chosen garnishes.

Notes

  • Gelatine quantity can be reduced slightly if unmolding is not required, resulting in a softer set panna cotta.
  • Do not allow the milk mixture to simmer or boil to preserve the delicate flavor and ensure smooth texture.
  • Stirring while chilling prevents the mixture from setting too quickly on the sides, ensuring an even texture.
  • If the panna cotta sets too firmly, gently warm it to remelt the gelatine and restart the setting process.
  • Vanilla bean pod can be used instead of vanilla paste; if using, split and scrape seeds, add pod when warming milk, then remove before adding cream.
  • Raspberry coulis can be thinned with small amounts of water if it becomes too thick after cooling.

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