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Panna Cotta
Recipe video above. There's no reason to fear Panna Cotta! Turning it out is a breeze if you give the moulds a light oil spritz. As for the signature wobble? Just use the right gelatine to liquid ratio. It's not hard - it's listed in the recipe!Note: Most Panna Cottas are quite flat. I like mine taller so I use an assortment of vessels as moulds - pudding moulds, tea cups, small coffee cups - anything that's taller than wider (so not ramekins), you lose about 30-40% of height when unmoulded.See Note 5 if you are not un-moulding, the recipe is even easier!
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
- ●stove
- ●microwave
- ●knife
- ●blender
📝 Preparation Steps
1
ABBREVIATED RECIPE:
2
Bloom gelatine in saucepan ⏱️ 5 min, warm to melt. Add sugar, milk, vanilla and salt, once milk is warm, cool ⏱️ 10 min. Add cream, fridge ⏱️ 1 hr (stir), then pour into lightly oiled moulds. Fridge ⏱️ 6 hrs+, invert!
cup milk (, full fat)1/2milk (, full fat)1 cup
3
FULL RECIPE:
4
Bloom gelatine - Pour the 1/2 cup of milk in a small saucepan, sprinkle the gelatine across the surface then whisk in. Leave for ⏱️ 5 minutes - the gelatine will swell and look curdled.
cup milk (, full fat)1/2milk (, full fat)1 cup
5
Melt - Gently warm the gelatine mixture on medium low heat and stir until it melts and looks like lump-free milk again. Don't let it simmer.
cup milk (, full fat)1/2milk (, full fat)1 cup
6
Vanilla infused - Add the milk, sugar, vanilla bean paste and pinch of salt. Heat just to let the milk warm and stir gently to dissolve the sugar. Don't let the milk simmer or even get steamy or frothy, just gently warm.(Note 2) Once the sugar is dissolved, remove from the heat and leave for ⏱️ 10 minutes to let the vanilla flavour to infuse.
cup milk (, full fat)1/2milk (, full fat)1 cup
7
Add cream - Stir in cream. Pour into a large jug or bowl, clear glass is best (so you can check for seed sinking later).
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Cool to thicken slightly - Refrigerate uncovered for ⏱️ 1 hour, stirring at the ⏱️ 30 minute and ⏱️ 45 minute mark, scraping along the sides (in case it starts to set). See Note 3 for why this step is important!
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Check thickness - After ⏱️ 1 hour, the mixture should be a pouring cream consistency. Stir, leave for ⏱️ 15 seconds then check the underside to ensure the vanilla beans aren't settling back on the base.(SOS: If you left it too long in the fridge and it sets, you can always gently re-melt in the microwave or stove and start again. Only make it warm, gelatine melts at a very low temp.)
10
Oil and fill moulds - Lightly oil spray 6 moulds (about 2/3 cup / 160ml each), then lightly wipe out excess. Divide mixture between moulds (if you spy lumps, strain).
Oil spray (, neutral flavour (eg canola, not olive oil))
11
Refrigerate at least ⏱️ 6 hours, preferably overnight. (If not un-moulding, ⏱️ 4 hours is enough).
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TURNING OUT PANNA COTTA:
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Run knife around rim - Remove the Panna Cotta from the fridge. Run the tip of a small knife around the edge of the surface.
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Remove - Invert mould onto a plate. Grip the plate and mould with both hands and give it an assertive shake to loosen the Panna Cotta (it might take a few goes). You'll hear and feel it "plop" out! (Note 4 for troubleshooting).
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Serving - It's so silky and creamy, it's delicious plain though nice to pop a few berries for colour on top. To decorate as pictured, spoon raspberry coulis onto the top and coax some drips down the sides (if you want). Sprinkle with pistachios, top with a raspberry, tuck in a mint sprig. Serve! (Also see in post for more decorating ideas).
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Raspberry coulis
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Put ingredients in a small saucepan over medium heat. Once the raspberry juices start simmering, simmer for ⏱️ 5 minutes, mashing the raspberries as you go. Blitz with a stick blender tilt saucepan to submerge the head, else transfer into a jug), strain through a fine sieve to remove seeds. Cool completely before using, it thickens as it cools. To loosen if needed, add water 1 teaspoon at a time and mix thoroughly.
Nutrition Facts
calories
253 kcal
fat Content
21 g
serving Size
1 serving
sugar Content
13 g
sodium Content
46 mg
protein Content
5 g
cholesterol Content
63 mg
carbohydrate Content
13 g
saturated Fat Content
13 g
unsaturated Fat Content
7 g
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