Raspberry Vanilla Panna Cotta with Raspberry Coulis Recipe

Ingredients

• 2 1/2 tsp unflavoured gelatine powder (reduce to 2 1/4 tsp if not un-moulding)
• 1/2 cup full fat milk
• 1 cup full fat milk
• 1 1/2 tsp vanilla bean paste with seeds (or 1 vanilla bean pod)
• 1/4 cup caster sugar (superfine sugar)
• 1 pinch cooking salt or kosher salt
• 1 1/4 cups heavy or thickened cream (un-whipped)
• Neutral oil spray (eg canola oil) for moulds
• Raspberry coulis (see below)
• Chopped pistachios
• Fresh mint leaves
• Fresh raspberries
• Other options: fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple
• 250 g (8 oz) fresh or frozen raspberries (no need to thaw)
• 3 tbsp white sugar

Instructions

1. 1

   Bloom the Gelatine: Pour 1/2 cup of milk into a small saucepan and sprinkle the gelatine powder evenly over the surface. Whisk it in and leave to bloom for 5 minutes until swollen and curdled in appearance.

2. 2

   Melt the Gelatine: Gently warm the gelatine mixture over medium-low heat, stirring continuously until fully melted and smooth. Avoid simmering to prevent damaging the gelatine.

3. 3

   Add Vanilla and Warm Milk: Add 1 cup milk, caster sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm gently, stirring just until the sugar dissolves and the milk is warm without boiling or frothing. Remove from heat and let infuse for 10 minutes.

4. 4

   Mix in Cream: Stir the cream into the vanilla-infused milk and gelatine mixture. Pour into a clear glass jug or bowl for easy monitoring.

5. 5

   Cool and Thicken Slightly: Refrigerate the mixture uncovered for 1 hour, stirring at 30 and 45 minutes and scraping the sides to prevent setting and keeping vanilla seeds suspended evenly.

6. 6

   Check Consistency: After 1 hour, the mixture should be pourable but thickened. Stir and ensure vanilla seeds are evenly dispersed. If it has set too firm, gently remelt before continuing.

7. 7

   Prepare Moulds: Lightly spray 6 moulds (approx. 160 ml or 2/3 cup capacity each) with neutral oil and wipe out excess to prevent sticking.

8. 8

   Pour into Moulds: Divide the mixture evenly into prepared moulds. Strain if any lumps appear. Cover and refrigerate for at least 6 hours, preferably overnight. 4 hours is sufficient if not unmoulding.

9. 9

   Unmould the Panna Cotta: Run a small knife tip around the edge of each panna cotta to loosen. Invert onto serving plates and give a gentle shake to release. If stuck, briefly dip the moulds in warm water (2–3 seconds) and retry.

10. 10

    Serve and Decorate: Serve the panna cotta plain or top with raspberry coulis, chopped pistachios, fresh raspberries, and mint sprigs for an elegant presentation.

11. 11

    Prepare Raspberry Coulis (Optional): Place raspberries and sugar into a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes while mashing the berries. Use a stick blender submerged in the saucepan or transfer to a jug and blend until smooth. Strain through a fine sieve to remove seeds and cool completely. Add water sparingly if too thick.