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The Creative Issue – News for Creatives | January 17, 2021

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Panna cotta recipe

Panna cotta recipe

| On 30, Aug 2013

When it comes to dessert, Italy is Queen of simplicity with attitude.

Panna cotta is a crowd favourite and one, that for some unfathomable reason, seems to get a pretty bad wrap for its so called difficulty levels.

This creamy dessert is far from the crowds of choux pastries and souffles, it’s your abc of deliciousness.

This is fast, easy and great for dinner parties, as you can make these a day in advance.

The trick to not stuffing up this beauty = serve it in a glass.

If there is anything I have learnt from my years of watching Masterchef it is that anything looks impressive and can be fixed if presented in a glass.

So here is my adapted recipe that I hope you will add to your “faking my way through being a baking goddess” repertoire.

Panna Cotta in a glass

Depending on your preferred glass, will make around 4-6.


3 gelatine leaves
250ml full cream milk
250ml thickened cream
1 vanilla pod
25g caster sugar

For the raspberry coulis (aka, rasberry syrup – this is optional)

100g raspberries (we aren’t made of money, so use the frozen kind)
50g caster sugar
40g water

Mixed berries to serve.


1. Soak gelatine leaves in a bowl of ice cold water until soft

2. While the gelatine is soaking, place milk, cream and sugar in a saucepan

3. Cut vanilla pod length ways and remove the seeds by scraping the inside of the pod with a knife and add seeds and the pod to the saucepan

4. On a medium heat bring to a simmer (remove from heat just as bubbles start to form) do not boil

5. Remove the vanilla pod

6. Squeeze the water out of the gelatine leaves and add to the saucepan, stir until dissolved

7. Divide the mixture into glasses and place in the fridge to set (this should take around an hour)

For the raspberry syrup

1. Place all the ingredients into a pan and bring to boil, stir occasionally

2. Once the sugar has dissolved and the raspberries are soft remove from heat

3. Using a hand held blender, blend the sauce until smooth

4. Pass through a sieve into a bowl, leave to cool before adding to panna cotta

Serve with extra berries.

If berries aren’t your cup of tea, simply serve as is or drizzle with honey.


If you want to opt for the traditional turned out panna cotta, by all means do.

Just lightly heat the base of your glass with warm water, and if you’ve got it right it should gracefully land on your plate, with just the right amount of wobble.

And as Matt Preston once said, “The perfect panna cotta should wobble deliciously like a rubenesque woman on 5 inch heels.”


Gelatine leaves are now stocked in some Coles, however I do get mine from Black Pearl Epicure as they stock several different strengths of gelatine (I opt for the ‘gold’ leaf).

Don’t throw out used vanilla pods, you can reuse them to flavour future desserts or add it to a jar of sugar and presto, you’ve got homemade vanilla sugar.


  1. Top post. I look forward for you to reading a lot more. Cheers