Panna Cotta Recipe with Raspberry Sauce (2024)

FAQs

How long does panna cotta last in fridge? ›

You can keep it softly set and serve it in a sparkling glass, or let it gel a little more firmly and pot it in a Dixie cup to unmold as a plated dessert. What's more, panna cotta has an extraordinary shelf life—it can keep 10 days or longer in the fridge, if tightly wrapped and protected from savory odors.

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.

One potential problem is the gelatin didn't melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses its thickening power and won't set up as desired. The other issue is not giving the panna cotta enough time to set up.

Panna cotta can always be the right dessert — whether you're throwing a fancy party or a small one, have lots of time or no time, are gluten-free, dairy-free, allergy-prone, vegan, or simply craving a delicious and creamy sweet. It's perfect.

Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours.

A perfect panna cotta only has JUST ENOUGH gelatin to hold the cream mixture together. This means that the texture is really jiggly. Too much gelatin and the panna cotta has more of a jello-like consistency. Too little gelatin and the panna cotta won't set properly and you got a recipe for disaster in your hands.

Panna cotta should also be creamy but also not too rich, I think, so I like to use a mixture of half milk, half cream, which gives a delightfully creamy texture but is not over the top rich.

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

What if raspberry sauce is too thick? ›

If, when you're ready to serve you find it is too thick our you want a thinner coulis, you can add a tablespoon or two of water, orange juice, or flavored liquors to thin it out. If you like or don't mind raspberry seeds in your sauce, leave them in! Straining the seeds out of the raspberry sauce is totally optional.

If the panna cotta refuses to let go, try quickly dipping the mold in hot water and trying again. One trick is to brush a very thin layer of flavorless oil on the inside of each mold before pouring in the mixture. If the panna cotta absolutely won't come out, get a spoon and enjoy it straight from the dish...

Panna cotta: the quick recipe

There is a super-fast variation of the classic recipe. Simply remove the milk and dissolve the sugar and fish gelatin (softened in water) directly into the hot cream. Perfect for those who don't feel like dirtying more than one pot!

If you find that your panna cotta separates into two layers, one that's creamy and one that's more gelatin-like — there can be two reasons. First, either your gelatin didn't bloom and dissolve properly when stirred into the cream. Second, the cream mixture boiled after the gelatin was added.

It will easily keep a week in the Fridge if you seal the air out. Some sources say it is OK to freeze. If I had to freeze it, I would want to do so very quickly, and thaw slowly in the fridge.

panna cotta is a dessert served chilled or at room temperature. So NO, not to reheat this product.

Panna cotta can be frozen so long as you don't skip the refrigerator phase.

Divide the mixture among four 4-oz. decorative molds or ramekins. Cover and refrigerate for 4 hours or as long as overnight. Just before serving, fill a small bowl with warm water, dip the molds into warm water (do not submerge fully), and run the tip of a knife around the edge to loosen the panna cotta.