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Panna Cotta

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Panna Cotta

This is my version of a specialty from Piedmont in Italy. Delicious.


  • 1 vanilla pod
  • 2¼ cups cream
  • pared rind one lemon
  • ¼ cup caster sugar
  • 2 tsp gelatin
  • ¼ cup almond liqueur or brandy
  • poached fruits of the season to accompany


  1. Split the vanilla pod lengthwise, and scoop out the seeds. Place in a saucepan with 1 ½ cups cream, the lemon rind and caster sugar and bring slowly to the boil. Cool and then strain to remove the lemon rind.
  2. Sprinkle the gelatin over the almond liqueur or brandy and leave to swell. Dissolve by standing over a bowl of hot water or placing in the microwave on full power for 15-20 seconds.
  3. Pour the gelatin into the hot cream and stir well to mix. Cover and set aside in the refrigerator until the cream has almost set.
  4. Whip the remaining cream to soft peaks and fold into the cooled cream mixture. Spoon into 6 x 3/4 cup moulds and refrigerate for 4 hours or overnight until set. Invert to serve and accompany with poached fruit.

Cooks Tips

To make one large panna cotta, pour the mixture into wetted 3-cup-capacity mould and refrigerate until ready to serve.

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