Vanilla Panna Cotta with Raspberry Coulis
Silky vanilla panna cotta set in the fridge, served with a bright raspberry coulis that cuts through the cream. A make-ahead Italian-style dessert that looks far harder than it is.
- Total
- 270 min
- Prep 20 · Cook 10 · Rest 240
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Simmering
- No rush
- Sweet
- Italian
- Creamy
- Stovetop
Instructions
-
Put the gelatin sheets in a small bowl of cold water and let them soften for 5 minutes until floppy.
~5 min
Soaking gelatin in cold water hydrates it evenly, preventing lumps when it dissolves in the warm cream.
-
While step 1 waits
While the gelatin softens, split the vanilla pod lengthways and scrape the seeds into a saucepan. Add the pod, 500 ml double cream and 25 g sugar. Warm over low heat for 5 minutes, stirring, until steaming and the sugar has dissolved. Do not let it boil.
~5 min
Gentle heat dissolves sugar and infuses vanilla without boiling, which would damage the gelatin's setting ability.
-
Take the saucepan off the heat. Lift the softened gelatin sheets out of the water, squeeze out the excess, and whisk them into the warm cream until completely dissolved, about 1 minute. Remove the vanilla pod.
~1 min
Squeezing out excess water ensures the gelatin doesn't water down the cream, and whisking while warm dissolves it fully.
Gelatin sets best in cream that is warm, not hot: if the cream steams or bubbles, let it cool for a minute before whisking in the sheets (step 3), or the set will be grainy.
Whisking Whisk gently but thoroughly until the gelatin is fully dissolved; a common mistake is leaving undissolved bits that create a grainy texture.
-
Pour the cream through a fine sieve into a jug, then divide between 4 ramekins or glasses. Cool to room temperature for 5 minutes, then refrigerate for at least 4 hours, until set with a gentle wobble.
~245 min
Straining removes any undissolved bits for a silky texture, and chilling sets the gelatin into a delicate gel.
For a cleaner unmould, dip each ramekin in hot water for 5 seconds and run a thin knife around the edge before inverting onto a plate.
-
Rinse the raspberries under cold water and drain well.
~2 min
-
Put 250 g raspberries and 2 tbsp water in a small saucepan. Simmer over medium heat for 5 minutes, crushing the fruit with a spoon, until the berries collapse and the liquid thickens slightly.
~5 min
Simmering breaks down the raspberries and evaporates water, thickening the coulis so it coats the spoon.
Simmering Keep the heat at a gentle simmer and crush the fruit; stop when the liquid thickens slightly, as overcooking can dull the color.
-
Press the coulis through a fine sieve into a bowl to remove the seeds. Let cool slightly, then serve the coulis spooned over the chilled panna cotta.
~2 min
Straining removes seeds for a smooth sauce, and cooling slightly prevents it from melting the panna cotta.