A classic Itallian dessert which literally translated means ‘cooked cream’.
It’s one of my favourite desserts to make when I have guests over as it can be made in advance. I would earlier make this in a larger serving cup, however I prefer to make mini versions now…..a gorgeous post dinner treat without feeling too guilty
Try variations with whatever flavours you fancy. Vanilla base with a berry coulis and chopped berries. Or perhaps fresh chopped mangoes on top of vanilla panna cotta. The possibilities are endless…
Overview
- Makes 10 to 12 mini Panna Cotta’s or 4 to 6 regular sized ones
- Difficulty – Easy
Ingredients
Vanilla Panna Cotta
- 300 ml double cream
- 130 ml whole milk
- 65 g white caster sugar
- 1 tsp vanilla extract
- 2 gelatine leaves
Nutella Panna Cotta
- 300 ml double cream
- 130 ml whole milk
- One third cup Nutella (of more if you prefer)
- 60 g white caster sugar (reduce sugar if you increase the Nutella)
- 2 gelatine leaves
Method
Vanilla Panna Cotta
- Put the two gelatine leaves in a bowl of cold water to soften
- Add the double cream, whole milk and sugar to a saucepan
- Heat gently, while stirring continuously
- Take it off the heat just before it gets to a boil
- Stir in the vanilla extract
- Remove the gelatine leaves from the water and squeeze out the excess water and add to the hot cream/milk liquid
- Keep stirring till fully dissolved
- Let it cool completely (about 20-30 minutes) stirring occasionally
- Strain the liquid and divide into your serving bowls
- If you prefer a tilt as seen in the picture, then place the bowls tilted in a metal cupcake tray or something similar and then gently pour in the liquid
- Chill in the fridge for at least 3 hours
Nutella Panna Cotta
- Put the balance two gelatine leaves in a bowl of cold water to soften
- Add the double cream, whole milk, Nutella and sugar to a saucepan
- Heat gently while stirring continuously to ensure that the Nutella is completely incorporated
- Take it off the heat just before it gets to a boil
- Remove the gelatine leaves from the water and squeeze out the excess water and add to the hot Nutella mixture
- Keep stirring till fully dissolved
- Let it cool completely (about 20-30 minutes)
- Pour into the set vanilla panna cotta bowls. If you have tilted the vanilla panna cotta you should straighten the bowls and pour the Nutella liquid
- Set in the fridge for another 3 hours
Serve
- Serve with whipped cream and grated chocolate and/or toasted chopped hazel nuts. Or skip the whipped cream and just garnish with chocolate and nuts
Note – If you want to make this Nut Free replace the Nutella with melted chocolate
