Print

Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachios Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This classic Italian dessert, Panna Cotta, offers a silky, creamy texture and a delicate vanilla flavor balanced by a vibrant raspberry coulis. Made with gelatin, milk, cream, and vanilla, it is an elegant, no-bake dessert that is simple to prepare but impressive to serve. Ideal for a special occasion or a refined everyday treat, this panna cotta is finished with fresh berries, pistachios, and fresh mint for a colorful, fresh presentation.

Ingredients

Scale

Panna Cotta

  • 2 1/2 tsp unflavored gelatine powder (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, e.g. canola, not olive oil)

Raspberry Coulis

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

To Serve (optional)

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

Instructions

  1. Bloom Gelatine: Pour 1/2 cup of full-fat milk into a small saucepan. Sprinkle the gelatine powder evenly across the surface and whisk it in. Let it sit for 5 minutes until the gelatine flowers and looks slightly curdled, indicating it has absorbed the liquid.
  2. Melt Gelatine: Warm the gelatine mixture over medium-low heat, stirring constantly until the gelatine fully dissolves into a smooth lump-free milk. Avoid simmering or boiling to prevent damaging the gelatin’s setting properties.
  3. Infuse Vanilla: Add 1 cup of full-fat milk, caster sugar, vanilla bean paste, and a pinch of salt to the melted gelatine mixture. Gently warm the milk while stirring to dissolve the sugar, being careful not to let it simmer, get frothy, or steamy. Remove from heat and allow the mixture to rest for 10 minutes to infuse the vanilla flavor.
  4. Add Cream: Stir in the heavy or thickened cream until fully incorporated. Pour the mixture into a clear glass jug or bowl to monitor potential settling of vanilla seeds later.
  5. Cool and Thicken: Refrigerate the mixture uncovered for 1 hour, stirring gently at 30 and 45 minutes, scraping down the sides to prevent setting too early. After 1 hour, the consistency should be thickened but still pourable, like a pouring cream.
  6. Prepare Moulds and Fill: Lightly spray six moulds (approx. 2/3 cup or 160ml capacity each) with neutral oil, then wipe away excess oil. Carefully pour the thickened panna cotta mixture into each mould. If lumps appear, strain before filling.
  7. Refrigerate to Set: Refrigerate the moulds for at least 6 hours or preferably overnight until fully set. For those who don’t plan to unmould, 4 hours is sufficient.
  8. Unmoulding: Remove the panna cotta from the fridge. Run a small knife gently around the edge of each mould to loosen the dessert. Invert the mould onto a serving plate, hold the plate and mould firmly, then give it a confident shake to release the panna cotta with a slight “plop.” Multiple attempts may be needed.
  9. Serve: Serve the panna cotta plain or decorated with a spoonful of raspberry coulis drizzled on top, fresh raspberries, chopped pistachios, and a sprig of fresh mint. Additional garnishes like fresh berries or shaved chocolate complement it beautifully.
  10. Make Raspberry Coulis: Combine raspberries and sugar in a small saucepan over medium heat. Once the mixture begins to simmer and juice is released, continue to simmer while mashing the raspberries for 5 minutes. Blend the mixture using a stick blender (submerge carefully to avoid splashing) or transfer to a jug and blend until smooth. Strain the coulis through a fine sieve to remove seeds. Cool completely before using. If the coulis thickens too much, loosen it by stirring in water 1 teaspoon at a time until desired consistency is reached.

Notes

  • Note 1: If you experience difficulty unmoulding the panna cotta, reducing the gelatin slightly from 2 1/2 tsp to 2 1/4 tsp can help.
  • Note 2: Avoid letting the milk mixture simmer or get frothy to preserve a smooth texture and clear vanilla infusion.
  • Note 3: Stirring during cooling prevents vanilla seeds from settling and ensures even consistency.
  • Note 4: If panna cotta is stubborn to release from moulds, warming slightly at the base with a damp cloth or briefly dipping mould in warm water can help loosen it.
  • Extra Tips: Vanilla bean pod users can split the pod lengthwise and scrape the seeds into the milk before warming. Heat the pod with the milk, then strain before adding gelatin.

Keywords: Panna Cotta, Italian Dessert, Vanilla Panna Cotta, Raspberry Coulis, Gelatin Dessert, Creamy Dessert, No Bake Dessert

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