Vanilla Panna Cotta

I’ve decided to start this blog with the first dessert I tried making – The Italian panna cotta which means ‘cooked cream’. I made my first panna cotta out of boredom whilst I was at University and I have been able to develop a recipe which works perfectly i.e. having the wobbly effect without melting quickly.  Here you go:

Servings: 2 people

Prep time: 2mins

Cook time: 10mins

Ready in: 4 hour


2. gelatin leaves

35g. Sugar

90ml. Double cream

90ml. Milk

1 tspn of Vanilla extract

Plain Panacotta

Let’s get started 

Soak the gelatine leaves in water until it is soft

Place the milk, double cream and sugar in a pan, and bring slowly to the boil

Add vanilla

For example, I made a Plum caramel sauce click here and a caramel shard with mine.

Panacotta Potrait(1)

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