How To Make Panna Cotta at Home | Creamy, Delicious Italian Dessert Recipe | Fuzz & Buzz

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Submerge 3 sheets of gelatin in cold water and set aside.

Cut the vanilla bean in half and slice it along the side to reveal the seeds.

Scrape out the seeds from the vanilla bean using the back of a knife.

Add 2 cups of heavy cream to a saucepan.

Add the scraped vanilla bean and seeds to the cream.

Add 1/2 cup of granulated sugar to the cream mixture and stir.

Heat the cream mixture slowly until it almost simmers, then turn off the heat when the first bubbles form.

Let the cream mixture sit for about 5 minutes, then remove the vanilla bean.

Take the bloomed gelatin out of the cold water, squeeze out excess water, and stir it into the hot cream until dissolved.

Use a measuring cup to fill panna cotta glasses with the cream mixture.

Cover the filled glasses with cling film and place them in the refrigerator to set.

To make the raspberry coulis, combine 1/4 cup of granulated sugar and 1/4 cup of water in a saucepan and bring to a boil until sugar dissolves.

Add 16 ounces of raspberries to the boiling sugar water and stir.

Let the raspberry mixture boil for 2-3 minutes while stirring.

Use a hand mixer to smooth out the last berries in the mixture.

Strain the raspberry mixture through a fine mesh strainer to remove seeds, pouring in half a cup at a time for easier straining.

To serve, add 2-3 tablespoons of raspberry coulis on top of the panna cotta.

To unmold the panna cotta, hold the glass in hot water until heated, then turn it upside down on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens