The BEST Authentic Italian Panna Cotta Recipe

By Vincenzo's Plate · 240 min

Ingredients

Instructions

1. Soak the gelatin leaves in a bowl of cold water for a few minutes to soften.
2. Pour the cream into a small pot over medium-low heat. Add the sugar before the cream gets hot and whisk gently until fully dissolved.
3. Stir in the vanilla extract. Turn off the heat as soon as the first bubbles appear around the edges.
4. Squeeze excess water from the softened gelatin and stir it into the hot cream until fully melted and smooth.
5. Pour into glasses or ramekins and refrigerate for at least 3 hours, until set.
6. For the coulis, put the raspberries in a small pot. Zest the lemon over the pot, then halve it and squeeze in the juice through a strainer to catch the seeds.
7. Add the sugar and cook over medium heat, stirring and pressing the raspberries until they soften and release their juice.
8. Strain the coulis through a fine strainer, pressing firmly to extract as much liquid as possible. Stir until evenly thick.
9. Transfer to a jug or container and refrigerate until completely cool before serving.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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