Vanilla Panna Cotta

Vanilla Panna Cotta

A typically delicious Italian dessert, a favourite with young and old. It literally means "cooked cream" and that is exactly what it is. Simple!
ServesPrep / Cooking TimeDifficulty
4 1 hour, 40 minutes 2

If you want to zazz it up a bit (adults only!) you could add a little kirch to the sauce. Or add chocolate shavings for that added sweetness.



For the Panna cotta

3 gelatine leaves
2560ml milk
250ml double cream
1 vanilla pod, spilt and seeds removed

For the Coulis

25g sugar
175g sugar
175ml water
350g raspberries
A few leaves of fresh mint


  • To soften the gelatine leaves, soak in a little cold water
  • Put the milk, cream, vanilla pod and seeds into a pan and bring to a light simmer then remove the vanilla pod and discard.
  • Squeeze the water out of the gelatine then add to the pan, off the heat.
  • Stir well until the gelatine as dissolved into the milk mixture.
  • Whilst still warm and pliable, pour into 4 ramekins or similar and leave to cool.
  • Place in the fridge until they have set.
  • Place the sugar and water into a pan and bring to the boil.
  • Reduce the heat and simmer until the sugar has dissolved fully.
  • Remove the pan from the heat and add half of the raspberries.
  • Using a hand blender, process the sauce until it is silky smooth.
  • Add the remaining fruit.
  • Turn each panna cotta out onto a serving plate and spoon over the sauce.
  • Garnish with a sprig of fresh mint, For added effect, dust with icing sugar.
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