Easy Panna Cotta Recipe
This panna cotta recipe is Italy’s answer to elegance made effortless. Silky, creamy, and subtly sweet, this no-fuss dessert is as impressive as it is easy to prepare. Paired with a vibrant raspberry coulis and finished with fresh berries and mint, every spoonful is a delicate balance of richness and freshness. It’s the kind of dessert that looks like a masterpiece—but takes barely any effort. Simple, stunning, and unmistakably Italian.
Servings 6 servings
Equipment
- A small bowl of cold water
- 1 Small-sized pot
- Hand whisk
- Spatula
- Zester
- Strainer
- Bowl for coulis
- Pouring jug or measuring jug
- Spoon
- Deep tray/ pan (if using ramekin method)
- Kettle with boiling hot water (for ramekin)
Ingredients
- 600 ml / 2.5 cups heavy cream
- 6 g/ 0.2oz gelatin leaves 6 leaves
- 90 g/3.1oz white sugar
- 1 teaspoon vanilla extract
Toppings
- 250 g/8.8oz raspberries
- 50 g sugar
- 1 lemon
- Fresh mint
Instructions
- Place the gelatin leaves in a bowl of cold water and leave them to soften for a few minutes.
- Pour the heavy cream into a small pot over medium‑low heat. Using a hand whisk, stir gently and add the sugar before the cream gets hot. Stir continuously so the sugar dissolves completely.
- Mix in 1 teaspoon of vanilla extract and watch the cream closely, turning the stove off as soon as you see the first bubbles forming around the edges.
- Quickly take the softened sheet gelatin from the bowl, squeeze out any excess water, and add it to the hot cream. Stir until the gelatin is completely melted and the mixture is smooth and runny.
- Pour the panna cotta cream mixture into your preferred serving containers—either glasses or ramekins. Place them in the fridge for a minimum of 3 hours, or until set.
Making Raspberry Coulis
- In a small pot, add the raspberries and zest the lemon directly over the pot. Cut the lemon in half and squeeze in the juice through a strainer to catch the seeds.
- Sprinkle in the sugar and place the pot over medium heat. Using a spatula, stir and gently press down on the raspberries to release their juice.
- Once the fruit has softened, strain the coulis into a bowl using a fine strainer. Press down with a spatula to extract as much liquid as possible—this way you get all the flavour without the seeds. Mix the juice so it’s evenly thick, not watery.
- Transfer the coulis into a pouring jug or small container. Place in the fridge to cool completely before serving.