Panna Cotta | Authentic Italian Recipe
"Panna Cotta" literally means "cooked cream." As the name suggests, it's a pretty simple dish to make! We've included instructions for a raspberry coulis topping, but feel free to use your favorite berries.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 250ml (1 cup) heavy cream
- 1 packet (7.5g) gelatine
- 50g (4 tbsp) sugar, or to taste
- 1 tsp vanilla extract
- 350g (1 pint) raspberries
In a small saucepan, combine the cream, gelatine, vanilla and half the sugar. Whisk over low heat until small bubbles start to form. Take it off the heat just before the cream comes to a simmer and pour into 2 small carafes.
Refrigerate for 3-4 hours or until the cream completely solidifies.
Meanwhile, combine the raspberries and remaining sugar in a small saucepan. Stir over medium heat until the berries completely dissolve. Strain the mixture through fine mesh and discard the pulp. Allow the coulis to cool completely.
Flip the panna cotta onto a small plate to serve and remove the carafe. You may need to gently run a knife around the edge of the panna cotta to dislodge it. Drizzle with the coulis and serve.