Panna Cotta Recipe

Bloom gelatin

Sprinkle the powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until the gelatin absorbs the water and becomes spongy (bloomed).

Heat dairy

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tablespoon granulated sugar and 1 pinch fine sea salt. Split the vanilla bean lengthwise, scrape the seeds with the back of a knife and add both seeds and pod to the saucepan (or add 1 teaspoon vanilla extract after heating). Warm over medium heat, stirring occasionally, until tiny bubbles form at the edge and the mixture is hot but not boiling (do not let it reach a rolling boil).

Dissolve gelatin

Remove the saucepan from heat. Remove and discard the vanilla pod if used. Add the bloomed gelatin to the hot cream mixture and whisk gently until the gelatin is fully dissolved, about 1 minute. If using vanilla extract, stir it in now.

Strain and pour

For the smoothest texture, strain the mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits. Divide evenly into 4 (4- to 6-ounce) serving glasses or ramekins.

Chill

Let cool to room temperature (about 20–30 minutes), then cover each container with plastic wrap or lids and refrigerate until set, at least 4 hours and up to 48 hours. The panna cotta should be slightly wobbly but hold its shape.

Cook fruit

In a small saucepan combine 1 cup raspberries, 1/2 cup fresh orange juice, 2 tablespoons granulated sugar, and 1 teaspoon orange zest. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 4–6 minutes. If using frozen raspberries, thaw slightly first and add an extra minute of cooking.

Blend and strain

Remove from heat and let cool slightly (2–3 minutes). Transfer the mixture to a blender or use an immersion blender and puree until smooth. For a silky coulis, press the puree through a fine-mesh sieve into a bowl, using the back of a spoon to push through the liquid; discard seeds. Stir in 1/2 teaspoon lemon juice to brighten the flavor.

Adjust consistency

If the coulis is too thick, stir in up to 1 tablespoon additional orange juice or water to reach a pourable consistency. Taste and adjust sweetness with a pinch more sugar if needed. Cool completely before using (refrigerate if not using immediately).

When the panna cotta is set, spoon or pour 2–3 tablespoons of the chilled orange–raspberry coulis over each panna cotta. Garnish each with 2 fresh raspberries, a thin orange slice or twist, and a mint leaf if desired. Serve chilled.

Make-ahead and storage: Panna cotta can be made up to 48 hours ahead and kept covered in the refrigerator. Store coulis in an airtight container refrigerated for up to 3 days; stir before using.