Vanilla Panna Cotta
Silky smooth vanilla panna cotta served with a rich berry compote, finished with crushed pistachios and fresh mint.
Tony Says...
"If a dessert wobbles this much and still looks elegant, it's doing something right."
The Story Behind the Dish
This panna cotta came about when a friend asked me to create a dessert for a dinner party that would fit a keto-friendly menu without feeling like a compromise.
Rather than relying on flour or complicated substitutes, I went back to one of Italy's simplest desserts. A classic vanilla panna cotta is naturally elegant, and with a few thoughtful choices it can feel wonderfully indulgent while keeping the ingredient list refreshingly simple.
Topped with a vibrant blackberry coulis, crunchy pistachios and fresh mint, it quickly became one of those desserts that proves you don't have to choose between beautiful presentation and incredible flavour. Whether you're catering for different dietary preferences or simply looking for an effortless make-ahead dessert, this one always delivers.
Recipe Information
- ⏱ Prep Time - 20 minutes
- 🍲 Cook Time - 5 hours minimum (or overnight)
- ⌛ Total Time - 5 hours and 20 minutes or longer
- 🍽️ Serves - 4
- ⭐ Difficulty - Easy
- 🔥 Calories - 450 kcal
- 💪 Protein - 7g
- 🌾 Carbohydrates - 18g (net carbs 5g - important for Keto)
- 🥑 Fat - 43g
Kitchen Essentials
- Medium saucepan
- Measuring jug
- Fine sieve
- Small whisk
- Four ramekins or straight cups
- Small saucepan
- Blender or Food processor
- Knife for chopping pistachios
- Optional for Thermomix Users - This recipe has been tailored for the TM6, but it should also work perfectly with the TM5 and TM7 models with little or no adjustment. If using a Thermomix you will not be needing the saucepans, measuring jug, whisk, or the blender.
Gather Your Ingredients
Vanilla Panna Cotta
- 400ml double cream
- 100ml unsweetened almond milk (or any other milk but keep an eye on the carbs if you are making it keto friendly)
- 45g erythritol (you can substitute this with sugar if you are not making it keto friendly)
- 2 tsp vanilla bean paste
- 7g gelatine powder
- 35g cold water (to bloom the gelatine)
Berry Coulis
- 250g blackberries
- 20g erythritol (you can substitute this with sugar if you are not making it keto friendly)
- 1 tsp lemon juice
To Finish
- Crushed pistachios
- Fresh mint
Method
- Bloom the Gelatine - Pour the 35g cold water into a small bowl. Sprinkle the gelatine powder evenly over the surface and leave for 5–10 minutes until it has absorbed the water and formed a soft gel.
- Make the Panna Cotta - Place the double cream, almond milk, erythritol and vanilla bean paste into a saucepan. Warm gently over a medium heat, stirring occasionally, until the erythritol has dissolved and the mixture is steaming. Do not allow it to boil. Remove the pan from the heat and whisk in the bloomed gelatine until completely dissolved. Pour the mixture through a fine sieve into a measuring jug before dividing evenly between four ramekins. Allow to cool before refrigerating for at least 5 hours, preferably overnight. To speed it up slightly you can first place the panna cotta in the freezer for 20 minutes - but ONLY 20 minutes, and then transfer them to the fridge for a few hours.
- Make the Blackberry Coulis - Add the blackberries, erythritol and lemon juice to a saucepan. Cook gently over a medium heat for around 8–10 minutes, stirring occasionally, until the fruit has softened and released its juices. Transfer the mixture to a blender and blend until completely smooth. Pass the blended coulis through a fine sieve, using the back of a spoon to press through as much liquid as possible while leaving the seeds behind. Allow to cool completely before serving. The coulis should be slightly runnier than a soft jam. If it's too runny, once you have pressed the coulis through the sieve, you could reduce it in the saucepan for 10 minutes on a medium heat.
- Assemble - Dip the ramekins or glasses briefly into warm water before carefully turning them out onto serving plates. Don't let any water go onto the Panna Cotta. Spoon over the cooled blackberry coulis. Finish with crushed pistachios and fresh mint. Serve chilled.
Thermomix Method
This recipe has been tailored for the Thermomix TM6, but it should also work with the TM5 and TM7 models with little or no adjustment.
- Bloom the Gelatine - Prepare exactly as described in the traditional method.
- Make the Panna Cotta - Place the double cream, almond milk, erythritol and vanilla bean paste into the mixing bowl. 8 min | 80°C | Speed 2. Add the bloomed gelatine. 20 sec | Speed 3. Strain through a fine sieve into ramekins. Refrigerate for at least 5 hours. Clean the mixing bowl.
- Make the Blackberry Coulis - Add the blackberries, erythritol and lemon juice to the mixing bowl. 8 min | 100°C | Speed 2. Then blend: 30 sec | Speed 10. Pass through a fine sieve and allow to cool or if it needs reducing then pour back into a rinsed out bowl and set to 8 min | Varoma | Speed 1.5 and then cool.
- Assemble - Turn out the panna cotta. Top with the blackberry coulis. Finish with crushed pistachios and fresh mint.
Tony's Tips
- Sprinkle the gelatine evenly over the water rather than pouring it into a heap to ensure it blooms evenly.
- Don't allow the cream mixture to boil, as this can affect the final texture.
- Straining both the panna cotta and the coulis creates the silky finish you'd expect from a restaurant dessert.
- Make the dessert the day before serving for the best texture.
- Chill your serving plates for an extra touch of elegance.
Good to Know
- Keeps refrigerated for up to 3 days.
- The blackberry coulis can be made a day in advance.
- Assemble just before serving for the freshest presentation.
- Freezing isn't recommended, as it can affect the texture of the panna cotta.
At Tony's Table...
Great desserts don't have to be complicated. This panna cotta is all about letting a handful of quality ingredients shine, proving that a few thoughtful substitutions can create something every bit as elegant as the original. Whether you're cooking for guests with specific dietary needs or simply want an effortless make-ahead dessert, this recipe is one that's guaranteed to impress.
...and remember, there's always room at Tony's Table.