Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis

Panna cotta; an Italian dessert which means ‘cooked cream,’ that is fast, easy and delicious. No other way to describe this genius dessert │

Meeth Nihan


  1. 1 tablespoons gelatin
  2. 250 ml cream double
  3. 50 g caster sugar
  4. 50 ml milk
  5. 15 ml dark rum , or to tastes
  6. Raspberry coulis :
  7. 2 1/2 cups raspberries fresh
  8. 1/4 cup sugar .
  9. 1 teaspoon lemon juice fresh , or to taste


25 mins
  1. Add Photo

    “Bloom” the gelatin. Here is the process: Sprinkle the powdered gelatin evenly over 2 tbsps of warm water to keep lumps from forming. Set the gelatin aside for a few minutes until it swells or “blooms” as it absorbs the liquid. Melt the gelatin either in a hot water bath or in a microwave (for about 10 seconds on high) until it becomes translucent. Use your fingers to check that all the granules have totally dissolved.

  2. Add Photo

    Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove pan from heat. Taste it and add a little more rum if you wish.

  3. Add Photo

    Add the bloomed gelatin mix to the cream mixture and stir until fully dissolved.

  4. Add Photo

    Pour the mixture into four individual glasses or moulds. If you use glasses, leave enough room for the glaze. Leave to cool, then place the glasses/moulds in the fridge to set for at least two hours, or overnight if preparing ahead.

  5. Add Photo

    Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

  6. Add Photo

    Once the pannacotta if set, top each pannacotta with a spoon of raspberry coulis to serve.

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