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–+ servings
Clara Whitley

Vanilla Panna Cotta with Raspberry Coulis

Classic Italian panna cotta with vanilla and cream, perfectly set with gelatin and served with raspberry coulis.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 6 hours 20 minutes
Servings: 6
Course: Dessert
Cuisine: Italian
Calories: 253
Ingredients Method Nutrition Notes

Ingredients
  

  • 2½ tsp gelatin powder
  • 1½ cups whole milk
  • 1¼ cups heavy cream
  • 1/4 cup caster sugar
  • 1½ tsp vanilla bean paste
  • pinch of salt
  • neutral oil spray
  • raspberry coulis, pistachios, mint (to garnish)

Method
 

  1. Bloom gelatin in ½ cup milk for 5 minutes.
  2. Warm gently to dissolve gelatin completely.
  3. Add remaining milk, sugar, vanilla, and salt. Stir until sugar dissolves.
  4. Cool mixture slightly, then add cream.
  5. Refrigerate mixture uncovered for 1 hour, stirring occasionally.
  6. Pour into oiled molds, chill 6 hours or overnight.
  7. To serve, unmold or present in glass and garnish with coulis and pistachios.

Nutrition

Calories: 253kcalCarbohydrates: 13gProtein: 5gFat: 21gSaturated Fat: 13gCholesterol: 63mgSodium: 46mgSugar: 13g

Notes

• Use full-fat dairy for a creamy finish.
• Do not boil the milk or cream.
• Refrigerate panna cotta for at least 6 hours before serving.
• Store covered for up to 7 days.

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