This silky creamy Gordon Ramsay Italian Panna Cotta is made with double cream, vanilla bean, and gelatine, ready in 4 hours 25 minutes. Turning the chilled dessert out onto a plate to reveal its perfect, gentle wobble is pure satisfaction. I always keep a batch in the fridge when hosting dinner parties.
Jump to RecipeThe Secret To Getting It Right
I used to panic about using sheet gelatine, worrying it would either turn out like rubber or fail to set entirely. The trick I learned is to soak the leaves in ice-cold water first so they bloom properly.
Another mistake I made was boiling the cream mixture rapidly instead of bringing it to a gentle simmer. Keeping the heat low ensures the cream stays smooth and infuses fully with the vanilla pod.
Gordon Ramsay Italian Panna Cotta Ingredients
- 3 gelatine leaves
- 500ml double cream
- 150ml whole milk
- 50g caster sugar
- 1 vanilla pod, split lengthways
How To Make Gordon Ramsay Italian Panna Cotta
- Soak the gelatine: Place the gelatine leaves in a bowl of ice-cold water for 5 minutes until soft.
- Heat the cream: In a saucepan, combine the double cream, milk, caster sugar, and the seeds scraped from the vanilla pod.
- Simmer gently: Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar dissolves completely.
- Add gelatine: Remove the pan from the heat, squeeze excess water from the gelatine leaves, and stir them into the hot cream until melted.
- Chill and set: Divide the mixture evenly into four ramekins, cover, and chill in the fridge for at least 4 hours.
Recipe Tips
- Check the wobble: A proper panna cotta should jiggle like a soft jelly when tapped gently on the side.
- Oil the moulds: Lightly grease your ramekins with a neutral oil to help the desserts slide out easily later.
- Warm water dip: Briefly dip the outside of the chilled ramekin in warm water to loosen the edges before turning out.
What To Serve With Panna Cotta
A tart berry coulis cuts perfectly through the rich cream. I recommend serving it with fresh raspberries or a quick strawberry compote.
How To Store
Keep the set panna cottas covered tightly in the fridge for up to 3 days. Do not freeze them, as the texture will split and become grainy once thawed.
FAQs
- Can I use powdered gelatine instead of leaves? Yes, you can substitute one packet of powdered gelatine for the three leaves. Follow the packet instructions to bloom it in cold water first.
- Why did my vanilla seeds sink to the bottom? This happens if you pour the mixture into the moulds while it is still too hot. Let the cream cool slightly before pouring into the ramekins.
- How do I fix a lumpy panna cotta? If your gelatine didn’t melt smoothly, gently strain the warm mixture through a fine sieve before dividing it into ramekins.
Nutrition
- Calories: 610 kcal
- Total Fat: 62g
- Saturated Fat: 39g
- Cholesterol: 185mg
- Sodium: 55mg
- Total Carbohydrate: 15g
- Protein: 4g
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Gordon Ramsay Italian Panna Cotta
Course: DessertCuisine: Italian4
servings20
minutes5
minutes4
hours25
minutesGordon Ramsay Italian Panna Cotta features a silky, creamy texture using double cream, vanilla pods, and precise chilling. Ready in 4 hours 25 minutes, this impressive make-ahead dessert offers a classic restaurant-quality finish for your weekend dinner party.
Ingredients
3 gelatine leaves
500ml double cream
150ml whole milk
50g caster sugar
1 vanilla pod, split lengthways
Directions
- Soak the gelatine: Place the gelatine leaves in a bowl of ice-cold water for 5 minutes until soft.
- Heat the cream: In a saucepan, combine the double cream, milk, caster sugar, and the seeds scraped from the vanilla pod.
- Simmer gently: Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar dissolves completely.
- Add gelatine: Remove the pan from the heat, squeeze excess water from the gelatine leaves, and stir them into the hot cream until melted.
- Chill and set: Divide the mixture evenly into four ramekins, cover, and chill in the fridge for at least 4 hours.
