This Gordon Ramsay Panna Cotta Recipe is a silky and creamy recipe, which is made with heavy cream and vanilla extract. It’s a straightforward recipe, ready in about 15 minutes plus chilling time.
Jump to RecipeGordon Ramsay Panna Cotta Recipe Ingredients
- 80ml skim milk
- 7g unflavored gelatin
- 600ml heavy cream
- 100g white sugar
- 1 ½ teaspoons vanilla extract
How To Make Gordon Ramsay Panna Cotta Recipe
- Bloom the Gelatin: Pour the cold skim milk into a small bowl and sprinkle the gelatin evenly over the top. Let it sit for 5–10 minutes to soften and “bloom.”
- Heat the Cream Mixture: In a saucepan, combine the heavy cream and white sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once it boils, immediately remove it from the heat.
- Dissolve the Gelatin: Add the bloomed gelatin mixture to the hot cream. Stir continuously until the gelatin has completely dissolved and the mixture is smooth.
- Add Flavor and Strain: Stir in the vanilla extract. For an extra smooth texture, pour the mixture through a fine-mesh sieve into a separate bowl or large measuring cup to catch any undissolved bits.
- Cool and Pour: Let the panna cotta mixture cool at room temperature for about 10–15 minutes. Then, divide the mixture evenly among six ramekins. Let them stand for another 20 minutes at room temperature.
- Chill Until Set: Cover the ramekins with plastic wrap and transfer them to the refrigerator. Chill for at least 4 hours, or preferably overnight, until the panna cotta is firm.
- Unmold and Serve: To serve, dip the bottom of each ramekin in a bowl of warm water for a few seconds. Run a thin knife around the edge, place a serving plate on top, and carefully invert to release the panna cotta.
Recipe Tips
- How to get a perfectly smooth panna cotta? Straining the mixture through a fine-mesh sieve before pouring it into the ramekins is the secret. This simple step removes any small, undissolved gelatin bits that could make the final texture grainy.
- Can I add citrus flavors? Yes, but timing is everything. Gelatin can be weakened by acid. If adding lemon or lime juice, stir it in after the gelatin has been fully dissolved and the cream mixture has cooled slightly.
- When should I add a topping like a fruit sauce? For a clean layer, pour any coulis, glaze, or sauce on top only after the panna cotta has partially set. This is usually about 2–3 hours into the chilling time.
- Why didn’t my panna cotta set? The most common reasons are an incorrect gelatin-to-liquid ratio or not allowing enough chilling time. Ensure you measure the gelatin accurately and let it chill for at least 4 hours.
What To Serve With Panna Cotta
This creamy dessert is a perfect canvas for a variety of toppings. Serve it with:
- Fresh berries, such as raspberries, strawberries, or blueberries
- A vibrant raspberry or mango coulis
- A drizzle of rich caramel or chocolate sauce
- Crumbled biscotti or amaretti cookies for texture
How To Store Panna Cotta
- Refrigerate: Panna cotta can be stored in the refrigerator, covered in plastic wrap, for up to 3 days. It’s best served chilled directly from the fridge. Freezing is not recommended as it will ruin the delicate, silky texture.
Panna Cotta Nutrition Facts
- Calories: 222 kcal
- Protein: 2g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Sodium: 25mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make panna cotta without gelatin?
Yes, you can use agar-agar as a vegetarian substitute. Use about half the amount of agar-agar powder as you would gelatin. The texture will be slightly firmer than a traditional panna cotta.
How do you get panna cotta out of the ramekin without breaking it?
The warm water dip is key. Dip the ramekin in warm (not hot) water for just 5-10 seconds. This gently melts the very outer layer, allowing it to slide out easily when you invert it onto a plate.
Can I use a different kind of milk or cream?
The high fat content of heavy cream is what gives panna cotta its signature rich flavor and creamy texture. You can substitute with half-and-half or whole milk, but the result will be less rich and may have a softer set.
Gordon Ramsay Panna Cotta Recipe
Course: DessertCuisine: ItalianDifficulty: Easy6
servings10
minutes5
minutes222
kcalA silky, no-bake Italian dessert with a perfect creamy balance and a hint of vanilla.
Ingredients
80ml skim milk
7g unflavored gelatin
600ml heavy cream
100g white sugar
1 ½ teaspoons vanilla extract
Directions
- Bloom gelatin in cold milk for 5-10 minutes until softened.
- Heat cream and sugar in a saucepan until it just boils, then remove from heat.
- Stir the bloomed gelatin into the hot cream until it is completely dissolved.
- Add vanilla extract, then strain the mixture through a fine-mesh sieve.
- Cool slightly, pour into ramekins, and chill for at least 4 hours or until fully set.
Notes
- For the smoothest result, always strain the cream mixture before chilling to remove any undissolved gelatin.
- If adding acidic ingredients like citrus juice, stir them in only after the mixture has cooled slightly to protect the gelatin’s setting power.
- Toppings like a fruit coulis should be added after the panna cotta has been chilling for 2-3 hours so it can form a distinct layer.
- To easily unmold, dip the bottom of the ramekin in warm water for a few seconds before inverting it onto a plate.
