You are here: Home / Tasty Treats / Deserts Sweet Treats / Panna Cotta

Panna Cotta

The pure desert that looks astonishing: the white with a purple dash.



    Simmer the cream, vanilla and sugar for 5 min.

    Soak the gelatine leaves in a small bowl of cold water for about 5 min.

    Let the cream cool down a bit and whisk in the gelatine leaves (squeezed from the water).

    Have small forms, rinsed with cold water, ready. Fill the liquid into the forms, let it cool out, then put them into the fridge for about 3-4 hours.


    To serve, quickly bath the form with the panna cotta in hot water, turn each panna cotta out onto a serving plate. Spoon over the berry sauce and garnish with a sprig of mint.

    Fresh Berry Sauce

    • 2 Tbs sugar
    • 350g/12oz raspberries or berry mix

    Blend berries with sugar (or honey) and pour decoratively around the panna cotta.

    The berries can be fresh or deep frozen.

    Extra: add a splash liqueur (Grand Marnier, cherry, Triple Sec etc) to the blend.

    Document Actions

    blog comments powered by Disqus
    Dr. Lustig's Book

    In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

    Ads by Google