The BEST Authentic Italian Panna Cotta Recipe

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.

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.

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.

Cooking Techniques

Spice Level:

Allergens