Panna Cotta
A good panna cotta barely holds its shape and trembles when the spoon touches it, and that is exactly how we make it. There is just enough gelatine for the cream to set while staying velvety, and a real vanilla pod gives it a deep, warm fragrance. A tangy raspberry sauce adds brightness and keeps the dessert from feeling too rich.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 4 h
- Total
- 4 h 30 min
- Servings
- 6
- Level
- Easy
- Per serving
- 385 kcal
Ingredients
For the panna cotta
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What to use instead
For a vegetarian version, replace the gelatine with 2 g agar-agar; simmer it in the cream for 1–2 minutes — it sets in about an hour.
For the sauce
Makes: 6 servings of 100 ml
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Bloom the gelatine
Sprinkle the powdered gelatine over the cold water, stir and leave for 10 minutes to swell. If using sheets, soak them in plenty of cold water and squeeze them out before using.
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Step 2: Warm the cream
Split the vanilla pod lengthways and scrape out the seeds. Put the seeds and pod in a saucepan with the cream, milk and sugar and warm over medium heat, stirring, until the sugar dissolves and small bubbles appear at the edge. Do not let it boil.
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Step 3: Dissolve the gelatine
Take the pan off the heat, remove the pod and add the bloomed gelatine. Stir for 1–2 minutes until not a single granule is left on the spoon.
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Step 4: Fill the moulds
Strain into a jug and cool to room temperature, stirring now and then so the vanilla seeds do not sink. Pour into 6 ramekins or glasses.
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Step 5: Chill until set
Refrigerate for at least 4 hours. It is ready when the whole panna cotta wobbles as one when you tilt the ramekin.
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Step 6: Make the raspberry sauce
Bring the raspberries and sugar to the boil and simmer for 3–5 minutes until slightly thickened. Push through a sieve to remove the seeds, stir in the lemon juice and let cool.
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Step 7: Serve with sauce
Just before serving, spoon 2 tbsp of cold sauce over each panna cotta.
Tips & variations
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Tip
Never boil the mixture once the gelatine is in: boiling weakens it and the panna cotta may not set.
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Tip
To turn panna cotta out onto plates, use 9 g gelatine, lightly oil the ramekins, then dip them in hot water for 5 seconds and invert.
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Swap
For a vegetarian version, replace the gelatine with 2 g agar-agar; simmer it in the cream for 1–2 minutes — it sets in about an hour.
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Storage
Keep the panna cotta covered in the fridge for up to 3 days, and the sauce separately for up to 5.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 385 kcal | 2,310 kcal |
| Protein | 4 g | 24 g |
| Fat | 28 g | 168 g |
| Carbohydrates | 27 g | 162 g |
Approximate values calculated from standard ingredient data.
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