Gordon Ramsay Panna Cotta Recipe

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When I first encountered Gordon Ramsay Panna Cotta recipe, I was drawn to its blend of simplicity and sophistication. This dessert, renowned for its silky texture and delicate vanilla flavor, epitomizes elegant comfort food. Ramsay’s panna cotta takes a handful of ingredients and transforms them into a luxurious treat.

When I first learned about this recipe, I was fascinated by how this modern classic pays homage to a traditional Italian dessert. Panna cotta, which means “cooked cream” in Italian, has its roots in the Piedmont region of Italy, where it has been enjoyed for centuries. Its simplicity, relying on just a few key ingredients like cream, sugar, and gelatin, reflects the

Italian culinary philosophy of transforming essential elements into extraordinary creations. Ramsay’s version of panna cotta exemplifies this timeless tradition, turning a humble dessert into a refined treat with his signature touch.

The dish’s silky, smooth texture and delicate vanilla flavor stay true to its origins, while the addition of a pomegranate glaze adds a contemporary twist. Moreover, it also allows me to experience a piece of that tradition in my own kitchen, celebrating the art of creating something exquisite from simple ingredients. So, without further ado, let’s dig in!

What's In The Post

Equipments Required

Mixing Bowls: I use these to combine the cream, milk, and sugar and to dissolve the gelatin.
Saucepan: This is essential for heating the cream and milk mixture and dissolving the sugar.
Whisk: I use a whisk to stir and blend the ingredients smoothly.
Measuring Cups and Spoons: I rely on these to accurately measure the liquid and dry ingredients.
Ramekins, Shot Glasses, or Small Bowls: I pour the mixture into these for setting and serving the panna cotta.
Small Saucepan: I use this to make the pomegranate glaze.
Strainer: This helps me strain the pomegranate glaze to remove any impurities.
Peeler or Knife: I use these to prepare the garnish if needed.
Silicon Spatula: This helps me scrape the bowl’s sides when mixing contents.

Gordon Ramsay Panna Cotta Ingredients And Substitutions

Note: The ingredients mentioned in this section make six portions of Gordon Ramsay’s Panna Cotta. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

Vanilla-Infused Panna Cotta:

2 Cups/250 ml Heavy Cream: I often substitute heavy cream with coconut cream, or I use half-and-half for a lighter texture.
½ Cup/50 ml Whole Milk: If I don’t have whole milk, I replace it with almond milk or any plant-based milk. Sometimes, I use 2% milk for a lighter panna cotta.
½ Cup/50 gm Granulated Sugar: When I want to reduce my intake of refined sugar, I swap it for honey, maple syrup, or agave syrup, adjusting the amount to match my preferred sweetness.
2 Gelatin Sheets: I find that one tablespoon of powdered gelatin works well as a substitute, or I use agar-agar.

Pomegranate Glaze:

¼ Cup Sugar: I sometimes replace sugar with honey or agave syrup for natural sweetness or use a sugar substitute like stevia.
1 Cup Pomegranate Juice: If pomegranate juice isn’t available, I like to use cranberry juice or raspberry puree to get that tartness in the glaze.

For Serving:

Dark Chocolate Bar (chilled): I substitute regular dark chocolate with semi-sweet chocolate for a milder flavor, or if I want something sweeter, I use white chocolate. Sometimes, I opt for milk chocolate for a creamier taste.
Pomegranate Seeds (for garnish): When I can’t find pomegranate seeds, I substitute raspberries, blueberries, or whatever fresh, seasonal fruit is available.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
20 Minutes	30 Minutes	50 Minutes

How To Make Gordon Ramsay Panna Cotta At Home

Step 1

In a medium saucepan, combine the cream, milk, and sugar. Whisk thoroughly to blend all the ingredients. Place the pot over medium heat and bring the mixture to a gentle boil. Once it starts to simmer, remove it from the heat. Now, bloom the gelatin sheets in some cold water first, and then whisk in the bloomed sheets to the hot mixture until fully dissolved, creating a silky smooth and slightly thickened texture.

Step 2

Evenly divide the cream mixture into your chosen molds, leaving some room for the pomegranate glaze at the top. Place the molds in the refrigerator and let them chill for at least 1 hour or overnight until fully set.

Step 3

Combine the sugar and pomegranate juice in a large saucepan over medium heat. Bring the mixture to a boil and cook until it reduces into a thick, sticky syrup. Transfer the glaze to a measuring cup or jug and set aside to cool.

Step 4

Once the Panna Cotta has set, carefully pour the cooled pomegranate glaze over the top of each mold. Using a sharp knife, shave the chocolate bar and garnish each panna cotta with chocolate curls and fresh pomegranate seeds.

Step 5

Serve immediately and enjoy!

Expert Tips That I Recommend

Perfect Gelatin Dissolution: I always make sure to bloom gelatin sheets in cold water first and then whisk them into the hot cream mixture. This ensures that the gelatin dissolves smoothly, avoiding lumps. If I’m ever unsure about its texture, I strain the mixture before pouring it into the molds, which guarantees a perfectly smooth panna cotta.
Infusing the Cream: Sometimes, I like to add fresh herbs such as rosemary or thyme to the cream while it’s heating. I strain the mixture before adding the gelatin, which brings a subtle yet delightful herbal note to the dessert. It’s a simple trick that makes the panna cotta feel extra sophisticated.
Caramelized Sugar for Sweetness: When I want to up the sweetness, I drizzle a little caramel sauce or sprinkle crushed caramel shards on top. The sweet and crunchy caramel adds another layer of texture and flavor to the dish.
Add Bloomed Gelatin Slowly: When I add bloomed gelatin to the mixture, I do it slowly to ensure it dissolves properly and smoothly. This method helps achieve a creamy texture without lumps, giving my Bacardi Coquito perfect consistency.
Stabilizing Panna Cotta with Xanthan Gum: If I need my panna cotta to hold for some extra time, I add in ¼ teaspoon of xanthan gum to stabilize it better. This helps create a smoother texture and ensures that the panna cotta maintains its shape for longer, making it perfect for serving ahead of time.

FAQs About Gordon Ramsay Panna Cotta

Why is your Panna Cotta not set properly?

This often happens if the gelatin hasn’t dissolved fully or if not enough was used. Whisk the gelatin into the hot cream off the heat until completely dissolved. The gelatin won’t activate properly if the cream mixture isn’t hot enough.

Why is your Panna Cotta too firm?

If the panna cotta feels too rubbery or firm, it’s likely due to too much gelatin. Always measure the gelatin carefully and follow the recipe guidelines. You can reduce the amount slightly if you prefer a softer texture.

Why does your Panna Cotta have lumps?

Lumps can appear if the gelatin isn’t fully dissolved. To prevent this, always whisk the gelatin thoroughly into the warm cream. You can also strain the mixture before pouring it into molds to ensure smoothness.

Why did your Panna Cotta split into layers?

This can happen if the cream mixture isn’t combined well enough before pouring into the molds or if it cools too quickly before setting. Ensure the mixture is smooth and well-mixed before refrigeration, and allow it to cool gently.

Why is your glaze too runny?

If the pomegranate glaze is too thin, it may not have reduced enough during cooking. Allow it to boil and reduce until it reaches a syrupy consistency before removing it from the heat.

What should you do if your glaze melts the Panna Cotta?

This can happen if the glaze is too hot when poured over the panna cotta. Always allow the glaze to cool before drizzling it over the panna cotta to avoid melting or affecting the texture.

Why does your panna cotta have an unpleasant gelatin taste?

If there’s a strong gelatin taste, it’s possible that too much gelatin was used or it wasn’t fully dissolved. Use the right quantity and ensure it’s completely incorporated into the cream for a smooth flavor.

How can you avoid bubbles on the surface of your Panna Cotta?

Bubbles can form if the mixture is over-whipped. Stir the cream gently and avoid vigorous mixing. If you notice bubbles before setting, skim them off the top or lightly tap the molds to release them.

Why is your Panna Cotta grainy?

A grainy texture could be caused by overheating the cream, which separates the fats. To maintain a smooth consistency, keep the cream mixture at a gentle simmer and avoid boiling.

Can you fix a panna cotta that hasn’t been set?

If the panna cotta hasn’t been appropriately set after refrigerating, you can try re-melting it and adding more gelatin. Gently heat the mixture, whisk in dissolved gelatin, and chill again.

How can you properly bloom gelatine sheets?

To properly bloom gelatine sheets, soak them in cold water for 5 to 10 minutes until soft. Remove the sheets, shake off excess water, and incorporate them into your warm liquid, stirring until fully dissolved. Avoid adding gelatine to boiling liquids, as high heat can compromise its gelling properties.

Nutritional Information Per Serving

Gordon Ramsay’s Panna Cotta is not considered particularly healthy due to its high content of cream and sugar. It’s a rich and indulgent dessert, and moderation is suggested.

Here, I have mentioned the nutritional breakdown of Gordon Ramsay’s Panna Cotta:

Calories	400 kcal
Proteins	7 g
Carbohydrates	37 g
Dietary Fiber	6 g
Sugars	30 g
Fat	30 g
Saturated Fat	15 g
Sodium	70 mg
Cholesterol	120 mg

Gordon Ramsay’s Panna Cotta is a dessert best suited for general and gluten-free diets. However, it’s not ideal for low-fat or diabetic diets, is unsuitable for vegans and vegetarians, and also for those on dairy-free diets due to the use of heavy cream and milk. However, with some modifications and changes in the ingredients, it can be consumed by everyone in moderation.

Recipe Variations For Different Diets

Vegan /Vegetarian Panna Cotta: I use plant-based milk, such as almond or coconut milk, and swap out gelatin for agar-agar, a seaweed-based gelling agent.
Dairy-Free Panna Cotta: For a dairy-free diet, I replace the heavy cream and whole milk with coconut cream or almond milk.
Low-Sugar Panna Cotta: To keep a low-sugar Panna Cotta sweet, I prefer using a sugar substitute like stevia or erythritol.
Low-Fat Panna Cotta: To cut down on the fat content, I substitute heavy cream with half-and-half or a lower-fat milk alternative
Keto-Friendly Panna Cotta: I use a sugar substitute like erythritol or monk fruit sweetener and replace any fruit glazes with a low-carb alternative or skip them altogether to keep them low-carb.

Storing This Recipe

Refrigeration: After preparing the panna cotta, I immediately store it in the refrigerator. I cover the ramekins with plastic wrap or transfer them to an airtight container. It stays fresh for up to 3 days. If I plan to serve it later, I ensure it’s well-sealed to prevent it from absorbing any unwanted odors.
Freezing: While I know it’s possible to freeze panna cotta, it can affect its creamy texture. If I do choose to freeze it, I place it in an airtight container or wrap it tightly in plastic wrap. It can be stored in the freezer for up to 1 month. To thaw, I transfer it to the refrigerator for several hours or overnight before serving. However, I prefer to enjoy it fresh when possible, as the texture may change slightly after freezing.

What To Serve With This Recipe

Here, I have mentioned some serving suggestions that will go amazingly well with your Panna Cotta:

Fruit Compote: I make a quick compote with seasonal fruits, such as mango or berry, and spoon it over the panna cotta for added sweetness and texture.
Caramel Drizzle: A light drizzle of caramel sauce adds a rich, buttery sweetness that pairs beautifully with the panna cotta.
Spiced Nuts: I sometimes use spiced nuts, like cinnamon-coated pecans or honey-roasted almonds, to add a warm, flavorful crunch.
Coconut Flakes: Toasted coconut flakes add a tropical flair and a pleasant chewiness that complements the panna cotta’s smoothness.
Berry Coulis: I prepare a berry coulis by blending and straining it with a bit of sugar and drizzling it over the panna cotta for a vibrant and tangy addition.
Ginger Syrup: A drizzle of homemade ginger syrup adds a spicy-sweet kick that pairs beautifully with the creamy dessert.
Almond Brittle: Crushed almond brittle adds a caramelized crunch and a touch of sophistication to the dessert.
Chia Seed Jam: A spoonful of chia seed jam, made with your favorite fruit, adds a unique texture and extra flavor.
Espresso Drizzle: For a coffee twist, I drizzle a small amount of espresso over the panna cotta for a hint of bitterness that balances the sweetness.

Printable Version

More Gordon Ramsay Recipes That You Can Try

Gordon Ramsay Egg Benedict — Gordon Ramsay Eggs Benedict

Gordon Ramsay Egg Frittata — Gordon Ramsay Eggs Benedict

Conclusion

As I reflect on my time preparing Gordon Ramsay Panna Cotta, I’m reminded of the perfect balance this dessert strikes between simplicity and sophistication. The silky, vanilla-infused cream melds seamlessly with the tangy pomegranate glaze, creating a harmonious blend of flavors and textures that delight the palate.

Crafting this dish has been an enjoyable and rewarding experience, and it’s clear why it remains a classic in fine dining. Each bite reaffirms Gordon Ramsay’s artistry, and the beauty of simple ingredients transformed into a masterpiece.

So, are you ready to impress everyone with a touch of elegance? Try Gordon Ramsay’s Panna Cotta recipe and experience the delightful blend of creamy vanilla and tangy pomegranate.

Don’t forget to share your panna cotta experience with me, and let me know how it turned out and what other twists you applied to the dish in the comments.