If you’re craving a dessert that’s elegant, silky, and effortlessly impressive, let me introduce you to the Classic Vanilla Panna Cotta with Raspberry Coulis Recipe. This dreamy Italian treat is all about velvety cream gently set with gelatine and infused with fragrant vanilla, balanced perfectly by a vibrant, tart raspberry coulis. It’s simple yet sophisticated, a surefire way to elevate any meal with that wow factor, and once you make it, you’ll wonder why you haven’t been indulging in this luscious dessert all along.
Ingredients You’ll Need
This Classic Vanilla Panna Cotta with Raspberry Coulis Recipe calls for a handful of straightforward, pantry-friendly ingredients that come together to create that smooth, creamy texture and fresh fruit zing. Each component plays a star role, from the luxurious cream to the fragrant vanilla and the bright raspberries that bring the whole dish to life.
- Gelatine powder (2 1/2 tsp): This is the magic that sets the panna cotta — make sure it’s unflavoured for a perfect texture.
- Milk (1 1/2 cups full fat): Adds creaminess and helps balance the richness of the cream for that silky mouthfeel.
- Vanilla bean paste with seeds (1 1/2 tsp): Bursting with vanilla flavor, it makes the dessert wonderfully aromatic and deliciously sweet.
- Caster sugar (1/4 cup): A finer sugar that dissolves easily, sweetening without graininess.
- Pinch of cooking or kosher salt: Enhances all the flavors and rounds out the sweetness.
- Heavy or thickened cream (1 1/4 cups): The rich heart of this dessert — provides that luscious creaminess classic to panna cotta.
- Neutral oil spray: For prepping your molds so your panna cotta unmolds flawlessly.
- Fresh or frozen raspberries (250g / 8 oz): The star of the coulis — fresh or frozen works beautifully to add brightness and a slight tart punch.
- White sugar (3 tbsp): Sweetens the coulis just enough to highlight the raspberry’s natural flavor.
How to Make Classic Vanilla Panna Cotta with Raspberry Coulis Recipe
Step 1: Prepare the Gelatine
Start by sprinkling the gelatine powder over the half cup of milk and let it bloom for about 5 minutes. This step ensures the gelatine fully dissolves later, giving your panna cotta that perfect, silky firmness without any lumps. Blooming gelatine is simple but crucial for that ideal wobble you expect.
Step 2: Heat the Cream Mixture
Pour the remaining 1 cup of milk and the cream into a saucepan, add sugar, salt, and the aromatic vanilla bean paste. Gently warm over medium heat, stirring occasionally. The sugar should completely dissolve, and you want the mixture hot but not boiling — just enough to melt the gelatine smoothly when you add it.
Step 3: Combine Gelatine and Cream
Remove the cream mixture from the heat and whisk in the gelatine-milk mixture until everything is perfectly combined and smooth. This step brings everything together — the creamy base and the setting agent — blending into the lush custard you’ll soon enjoy.
Step 4: Pour and Chill
Lightly spray your molds or ramekins with neutral oil to ensure easy unmolding. Pour the panna cotta mixture into the molds, cover with plastic wrap, and refrigerate for at least 4 hours or until completely set. This waiting game lets the creamy magic happen and is the hardest part because the anticipation is real.
Step 5: Make the Raspberry Coulis
While your panna cotta chills, blend the raspberries with the white sugar until smooth. Strain through a fine sieve to remove seeds for a silky coulis. This fresh sauce is the perfect tart counterpart that cuts through the richness of the panna cotta, making every bite exciting.
How to Serve Classic Vanilla Panna Cotta with Raspberry Coulis Recipe
Garnishes
Once your panna cotta has set and you’re ready to impress, drizzle the vibrant raspberry coulis generously over each serving. For a beautiful texture and color contrast, sprinkle some chopped pistachios and add a few fresh raspberries and mint leaves on top. Each garnish lends a fresh burst of flavor and charm, making your dessert plate feel like a work of art.
Side Dishes
This panna cotta shines as a solo star, but if you want to complete your meal elegantly, try serving alongside a light lemon biscuit or almond biscotti. The crispness of these treats complements the creamy dessert perfectly. If you’re after a fruitier accompaniment, a small bowl of mixed seasonal berries works like a charm too.
Creative Ways to Present
Want to wow guests? Instead of traditional molds, pour the panna cotta into small glasses for a casual individual dessert. Layer the panna cotta with coulis and fresh fruit for a pretty parfait effect. You could even serve in hollowed citrus shells or dainty jars for an extra special touch that makes this Classic Vanilla Panna Cotta with Raspberry Coulis Recipe feel unique and festive.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, panna cotta keeps beautifully in the fridge covered tightly with plastic wrap or stored in airtight containers for up to 3 days. Just keep the coulis separate until ready to serve to maintain its fresh flavor and texture.
Freezing
Freezing panna cotta is not recommended because it can alter the delicate texture, causing it to become grainy or watery upon thawing. To enjoy the best experience, serve this delightful dessert fresh.
Reheating
This dessert is served chilled, so no reheating is necessary — and actually, reheating would melt that gorgeous set cream. Simply take it out of the fridge a few minutes before serving for the best texture and flavor.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Absolutely! While vanilla bean paste adds a lovely speckled appearance and a richer flavor, vanilla extract will still give you wonderful vanilla notes. Use about 1 teaspoon if substituting.
How do I know when the gelatine is fully bloomed?
The gelatine should absorb the liquid and swell into a soft, jelly-like consistency after 5 minutes. If it looks watery or hasn’t thickened, give it a bit more time before using it in your recipe.
Can I make this recipe vegan?
Traditional panna cotta calls for cream and gelatine, which are animal products. For a vegan version, look for plant-based creams and use agar-agar as a gelatine substitute, but note that the texture and setting process will differ.
How long does it take for panna cotta to set?
Typically, panna cotta requires at least 4 hours in the fridge to set firmly. Overnight chilling is even better for a perfect, firm texture that unmolds easily.
What can I use if I don’t have an oil spray?
You can lightly grease your molds with a small amount of neutral oil brushed on with a pastry brush or wipe using a paper towel. Be sure to coat thinly to avoid affecting the panna cotta’s texture.
Final Thoughts
There’s something truly special about making and sharing the Classic Vanilla Panna Cotta with Raspberry Coulis Recipe. It’s a dessert that feels grown-up yet is incredibly approachable to prepare. Whether it’s a special occasion or a sweet treat to brighten your day, this panna cotta brings silky indulgence and fresh fruity zest beautifully together. Give it a try — your taste buds will thank you!
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Classic Vanilla Panna Cotta with Raspberry Coulis Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Italian Panna Cotta recipe yields a silky, creamy dessert that’s elegantly flavored with vanilla and served with a vibrant raspberry coulis. Easy to prepare with simple ingredients, it can be customized with various toppings like fresh berries, chopped nuts, or citrus slices for a delightful finish.
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 (for blooming gelatine)
- 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 unwhipped whipping cream)
- Oil spray (neutral flavour, e.g., canola oil) for greasing molds
Raspberry Coulis
- 250g / 8 oz raspberries (fresh or frozen, no need to thaw)
- 3 tbsp white sugar
Garnishes (optional)
- Chopped pistachios
- Fresh mint leaves
- Fresh raspberries
- Other ideas: fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple
Instructions
- Bloom the Gelatine: Sprinkle the 2 1/2 tsp of gelatine powder over 1/2 cup of full fat milk in a small bowl and let it soften for about 5 minutes. This step ensures the gelatine dissolves smoothly later on.
- Heat the Cream Mixture: In a medium saucepan, combine 1 cup full fat milk, 1 1/4 cups heavy cream, 1/4 cup caster sugar, 1 pinch of salt, and 1 1/2 tsp vanilla bean paste (or prepared vanilla bean as per notes). Warm the mixture over medium heat, stirring frequently until the sugar is completely dissolved and the mixture is hot but not boiling.
- Dissolve Gelatine: Remove the cream mixture from heat and stir in the bloomed gelatine until fully dissolved, ensuring no granules remain. This will set the panna cotta perfectly.
- Pour and Chill: Lightly spray your chosen molds with neutral oil spray to help unmould later. Pour the mixture evenly into the molds or ramekins. Allow the panna cotta to cool to room temperature before refrigerating. Chill for at least 4 hours or until set firmly.
- Prepare Raspberry Coulis: While the panna cotta sets, combine 250g raspberries and 3 tbsp white sugar in a blender or food processor. Puree until smooth. Strain through a fine sieve to remove seeds if desired. Refrigerate until ready to serve.
- Serve: To unmould, gently run a knife around the edge of each panna cotta and invert onto serving plates. Drizzle raspberry coulis over the panna cotta and garnish with chopped pistachios, fresh mint leaves, and additional raspberries or chosen toppings.
Notes
- Note 1: Gelatine quantity can be slightly reduced if you prefer to serve panna cotta directly in glasses without unmoulding.
- Note 6: If using a whole vanilla bean pod, split it lengthwise and scrape out the seeds. Heat the seeds and pod with the cream mixture and remove the pod before adding gelatine.
- For best results, do not boil the cream mixture as this can affect the texture and flavor.
- You can substitute caster sugar with superfine sugar for better dissolving.
- If using frozen raspberries for coulis, there’s no need to thaw; they can be blended directly.
- Ensure panna cotta is fully chilled and set before attempting to unmould to avoid breakage.
