Name: Panna Cotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Heavy cream; 0.5 cup Whole milk; 0.25 cup Granulated sugar; 2.25 tsp Unflavored gelatin powder; 1 whole Vanilla bean; 1 cup Fresh raspberries; 1 tbsp Lemon juice; 2 tbsp Powdered sugar

Desserts

Panna Cotta

Indulge in the ultimate Italian luxury with this velvet-smooth vanilla bean panna cotta. This elegant, melt-in-your-mouth dessert is surprisingly simple to prepare and pairs perfectly with a vibrant, tart raspberry coulis.

Prep

15m

Cook

10m

Serves

Calories

380kcal

Qty	Ingredient
2 cups 480 ml	Heavy cream
0.5 cup 120 ml	Whole milk
0.25 cup 50 g	Granulated sugar
2.25 tsp 7 g	Unflavored gelatin powder
1 whole 1 piece	Vanilla bean
1 cup 125 g	Fresh raspberries
1 tbsp 15 ml	Lemon juice
2 tbsp 15 g	Powdered sugar

2 Method

Step 1. Pour the milk into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit for 5-10 minutes to bloom.

Step 2. In a medium saucepan, combine the heavy cream and sugar. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well.

Step 3. Heat the cream mixture over medium heat until it begins to simmer slightly and the sugar has dissolved. Do not let it reach a rolling boil.

Step 4. Remove the saucepan from the heat and whisk in the bloomed gelatin until completely dissolved. Remove the vanilla pod.

Step 5. Divide the mixture evenly between four ramekins or glasses. Refrigerate for at least 4-6 hours, or until completely set.

Step 6. To make the coulis, blend raspberries, lemon juice, and powdered sugar until smooth. Strain through a fine-mesh sieve to remove seeds.

Step 7. To serve, run a thin knife around the edge of the ramekins and invert onto plates, or serve directly in the glasses topped with the raspberry coulis.

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Avoid boiling the cream after adding the gelatin, as high heat can weaken the gelatin's thickening power.
·
For the cleanest release from a mold, dip the bottom of the ramekin in warm water for 5 seconds before inverting.
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Always use high-quality heavy cream with at least 36% fat content for the best mouthfeel.
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If you don't have a vanilla bean, substitute with 1 tablespoon of high-quality vanilla bean paste or pure extract.

? FAQ

Can I make panna cotta ahead of time?

Yes, panna cotta is an ideal make-ahead dessert. It can be stored in the refrigerator for up to 3 days.

How do I make a vegetarian version?

You can substitute the gelatin with agar-agar powder, though you will need to adjust the ratio and boiling time as agar-agar requires boiling to activate.

Why did my panna cotta not set?

This usually happens if the gelatin wasn't bloomed properly or if the mixture was boiled too vigorously, which destroys the gelatin's proteins.

Can I use low-fat milk instead?

While you can, the texture will be less creamy and more like a firm jelly. The high fat content in the cream is what gives it the signature 'velvet' texture.