Classic Vanilla Panna Cotta with Raspberry Coulis
Silky, gently wobbly Italian cream dessert flavoured with real vanilla and brightened by a fresh raspberry coulis. Elegant enough for guests, easy enough for a weeknight treat.
Panna cotta — which literally means “cooked cream” — is the ultimate un-fussy Italian dessert: luxuriously creamy, subtly vanilla-scented and shockingly easy to make. This classic version balances cream and milk for a silk-like wobble that melts on the tongue.
Make it for dinner parties (it can be set ahead), romantic suppers or whenever you want a dessert that looks elegant but didn’t require babysitting the oven. The raspberry coulis cuts through the richness with bright, tart freshness — simple and brilliant.
Ingredients
- 600 ml double cream (heavy cream)
- 300 ml whole milk
- 80 g caster sugar
- 10 g powdered (granular) gelatin — If using gelatin leaves: use 5 sheets (soften in cold water, see notes)
- 60 ml cold water (for blooming gelatin)
- 1 pod vanilla pod — Split and seeds scraped. OR substitute 1 tsp vanilla extract
- 0 ml salt — a pinch — balances sweetness
- 200 g fresh raspberries — for coulis; can use frozen
- 30 g caster sugar (for coulis)
- 15 ml lemon juice — about 1 tbsp
- fresh mint leaves — to garnish (optional)
Equipment
- ramekins or silicone moulds (6 x 150 ml)
- fine sieve
- measuring jug
- small saucepan
- stick blender or blender (for coulis)
- small bowl (for blooming gelatin)
Instructions
Bloom the gelatin: sprinkle the powdered gelatin evenly over 60 ml cold water in a small bowl and leave to swell for 5 minutes.
Prepare the vanilla: split the vanilla pod lengthways and scrape out the seeds with the back of a knife. Put both seeds and pod into a medium saucepan.
Add the double cream, whole milk, caster sugar and salt to the saucepan with the vanilla. Warm gently over a medium-low heat, stirring to dissolve the sugar. Heat until the mixture is steaming and small bubbles form at the edge — do NOT let it boil.
Remove the pan from the heat. If you used a vanilla pod, fish out the empty pod and discard. Stir the bloomed gelatin into the hot cream mixture until completely dissolved (about 30–60 seconds). If you prefer vanilla extract, stir it in now (1 tsp).
Strain the mixture through a fine sieve into a measuring jug or bowl to remove any undissolved bits and air bubbles. Pour into six 150 ml ramekins or moulds, leaving a little headspace.
Cool at room temperature for 15 minutes to let steam escape, then cover each ramekin lightly with cling film and chill in the fridge for at least 4 hours, ideally overnight, until set.
While the panna cotta sets, make the raspberry coulis: put raspberries, 30 g caster sugar and lemon juice in a small saucepan. Simmer gently for 5 minutes until the fruit breaks down, then blitz with a stick blender (or mash) and press through a fine sieve to remove seeds. Chill.
To unmould (optional): run a thin knife around the edge, dip the base of each mould in hot (not boiling) water for 5–10 seconds, then invert onto a plate and lift. If panna cotta doesn't release, warm the base briefly again.
Serve each panna cotta with 1–2 tbsp raspberry coulis, a few whole raspberries and a mint leaf. Enjoy immediately.
Tips
- Do not boil the cream mixture — heat just until steaming. Boiling can change the texture and reduce the silkiness.
- Strain the cream before pouring into moulds to remove vanilla pod fragments and any undissolved gelatin for a perfectly smooth finish.
- Make ahead: panna cotta keeps in the fridge for 48 hours in its moulds. Add coulis and garnish only when serving.
- If your panna cotta is too soft, next time increase gelatin by 1–2 g (or one more leaf); if it’s too firm, reduce gelatin slightly.
- For a glossier unmoulding, briefly warm the outside of the mould in hot water (5–10 seconds) rather than soaking it.
Substitutions
powdered (granular) gelatin → agar-agar, 3.5–4 g (about 1 tsp) — dissolve in the simmering liquid and boil 1 minute (different texture, more 'jelly'-like)
Noticeably differentdouble cream → single cream (lower-fat) + extra milk (not recommended for same silkiness) or 400 ml double cream + 500 ml whole milk for a lighter set
Noticeably differentvanilla pod → 1 tsp good-quality vanilla extract (stays-close)
Stays closefresh raspberries → other berries (strawberries, blackberries) or a mixed-berry coulis (stays-close)
Stays close
Nutrition
Per serving · estimated
- 420
- Calories
- 5 g
- Protein
- 14 g
- Carbs
- 37 g
- Fat
- 1 g
- Fibre
- 13 g
- Sugar
- 60 mg
- Sodium
FAQ
My panna cotta didn't set — what went wrong?
Most likely the gelatin wasn't fully bloomed or fully dissolved, or there wasn't enough gelatin for the volume. Ensure you bloom gelatin in cold water, dissolve it in hot (not boiling) cream and follow the timing. Adjust gelatin next time if it's persistently soft.
Can I make panna cotta the day before serving?
Yes — in fact it's ideal. Make and chill for at least 4 hours, overnight is perfect. Add coulis and garnish just before serving.
Can I use vegetarian gelatin substitutes?
You can use agar-agar, but quantities and technique differ (typically less set with a quicker, firmer jelly; needs boiling for a minute). Texture will be noticeably different from gelatin.
How long will leftovers keep?
Stored covered in the fridge, set panna cotta will keep 48 hours. The coulis keeps 3–4 days refrigerated.
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