Panna Cotta with Raspberry Coulis

Preparation info
  • Makes


    • Difficulty


    • Ready in

      30 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

Panna cotta is a wonderfully light dessert not dissimilar to the Bengali delicacy, mishti doi. It marries well with Indian food and adds the perfect sweet touch at the end of a meal, complemented here by a slightly tangy raspberry coulis.


  • 350 ml milk
  • 350 ml double cream
  • 90 g <


  1. Combine the milk, cream, caster sugar, cinnamon and nutmeg in a saucepan. Gently bring to the boil so that the sugar dissolves and then immediately turn off the heat. Allow this mixture to rest for 1 hour so that the cinnamon and nutmeg infuses the milk and cream.
  2. After resting, remove the cinnamon sticks and then reheat the mixture in the pan so that it warms