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Panna Cotta Italian Way

Daniela Ortu

For Dessert


Published on

10 minutes to prepare and 10 minutes to cook

Serves 4-6


Panna Cotta in the original italian way


600 ml of single cream or 300 ml single and 300 ml double cream
120 gm sugar
6gm of leaf gelatine
1 teaspoon of vanilla essence


Put the leaf gelatine in a bowl of cold water to soak for 10 minutes
Mix cream and sugar in a pan and bring it to the boil slowly while stirring sugar and cream. Take away from the heat and add the leaf gelatine drained of water. Mix the leaf gelatine to the mixture with a spoon until completely melted and add the vanilla essence. Put in a bowl or in ramekins and keep in the fridge for at least 2 hours or until set. Eat cold.


This can be done as cioccolate panna cotta by simply adding 3 or 4 spoons of chocolate powder to the mixture.


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