Classic Vanilla Panna Cotta with Berry Coulis

Panna cotta is the dessert I recommend to anyone who thinks they cannot make dessert. Five minutes of stirring, a few hours in the fridge, and you have a silky, gently wobbling cream that looks like it came from a restaurant.

The trick is restraint. Bring the cream only to steaming so the gelatine sets it delicately, not rubbery. Real vanilla seeds give it that pretty speckled look, and a sharp berry coulis cuts the richness perfectly.

It is a make-ahead dream: pour it into ramekins in the morning and unmould it at dinner. Dip the moulds in warm water for a few seconds and they slide out beautifully.

Ingredients

For the panna cotta

• 600 ml (2 1/2 cups) double cream
• 100 ml (7 tbsp) whole milk
• 70 g (1/3 cup) caster sugar
• 2 1/4 tsp powdered gelatine (1 packet)
• 3 tbsp cold water
• 1 vanilla pod, split and seeds scraped (or 2 tsp vanilla bean paste)

For the berry coulis

• 250 g (2 cups) mixed berries, fresh or frozen
• 2 tbsp caster sugar
• 1 tsp lemon juice

Instructions

1. Bloom the gelatine: Sprinkle the gelatine over the cold water in a small bowl and leave 5 minutes until spongy.
2. Warm the cream: In a saucepan, combine the double cream, milk, sugar and vanilla seeds (plus the scraped pod). Heat over medium, stirring, until steaming and the sugar has dissolved – do not let it boil.
3. Dissolve the gelatine: Take the pan off the heat, remove the vanilla pod, and stir in the bloomed gelatine until completely dissolved. Strain through a fine sieve into a jug.
4. Chill to set: Divide between six lightly rinsed (not dried) 150 ml ramekins or glasses. Refrigerate at least 4 hours, ideally overnight, until set with a gentle wobble.
5. Make the coulis: Simmer the berries, sugar and lemon juice for 5 minutes until juicy. Blitz smooth, then strain out the seeds. Cool completely.
6. Unmould and serve: Dip each ramekin in warm water for 5 seconds, run a thin knife around the edge, and turn out onto a plate. Spoon over the berry coulis and serve cold.

Tips for the best result

• Never boil the cream – steaming heat gives a delicate set.
• Rinse the moulds with cold water instead of greasing them for a clean release.
• Frozen berries work just as well for the coulis, and they are cheaper.

Storing and reheating

Cover and refrigerate up to 3 days. Freeze without the coulis for up to 1 month; thaw overnight in the fridge.

Frequently asked questions

Why is my panna cotta rubbery instead of silky?

The cream got too hot. Bring it only to steaming, never a rolling boil, or the panna cotta sets rubbery.

Can I flavour it with lemon instead of vanilla?

Yes. Add the seeds after dissolving the gelatine; the acid does not affect setting in this recipe.

How do I get panna cotta out of the mould without breaking it?

Rinse, do not grease, the moulds. Cold water leaves a thin film that helps the panna cotta release cleanly.

How long can I make panna cotta ahead?

Up to 3 days in the fridge in their moulds, covered. Add the coulis only when serving.