Panna Cotta








Panna Cotta is an Italian dessert which literally means “cooked cream.” It is made by combining different ratios of milk and cream together into a jelly like dessert. It is smooth and creamy and melts in your mouth. It is very easy to make and is best paired with fresh fruits and fruit sauces.











Makes 3. Recipe can be multiplied for larger quantities.

(1) 1 Cup Whipping Cream

(2) 2 Tablespoons Milk (Full or reduced fat)

(3) 50 Grams Caster Sugar (4 Tablespoons or 1/4 Cup)

(4) 3-1/2 Grams Unflavored Gelatin (1/2 Packet)

(5) 1/2 Teaspoon Pure Vanilla Extract or Paste









(1) You will need molds of any size. The shape of your dessert will depend on the type of mold used. Anything can be used as a mold: cups, wine glasses, ramekins, pans, bowls, et cetera.








(2) Like I mentioned  before, this dessert is best paired with fruit sauces and fresh fruits. I have a recipe here for Raspberry Sauce which works great with Panna Cotta.

Raspberry Sauce








(1) Place the cold milk in a small bowl and sprinkle the gelatin over it. Leave this to stand for 5 to 10 minutes or until the milk swells and becomes spongy.








(2) Meanwhile, combine the cream and sugar in a small sauce pan and bring just to a boil. Stir the mixture every now and then. Your goal here is to heat the cream just until the sugar has melted. Do not cook the cream.








(3) Take the hot cream off the heat and stir in the milk and gelatin mixture. Mix to combine. Add the vanilla and mix.








(4) Pour the mixture into your molds and place in the fridge for the dessert to set. This takes about 4 hours, better overnight.








(5) To unmold the dessert, run a knife around the top part of the dessert. Dip the container in hot water for about 6 seconds and flip it on your serving plate.








(6) Serve with your choice of berries, shaved chocolate and sauces.








(7) This panna cotta recipe can also be used to make red and white parfaits. Recipe here.









Creme Caramel or Flan. Recipe here.

creme caramel

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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5 comments on “Panna Cotta
  1. mma says:

    Now I know the Universe wants me to make this desert, this is the 4th time I’m seeing a picture or recipe

  2. omolara says:

    thanks for d share

  3. omolara says:


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