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Fresh Panna Cotta

A great, egg free alternative to custard. Panna Cotta in Italian means Cooked Cream. It's simple, quick, and most of all, delicious"


1 1/4cup (10oz) Milk
1 1/14 cup (10oz) Cream
2 1/2-3 1/2 gelatin leaves
1/2 cup (4oz) sugar

1 tsp Vanilla Extract
Assorted fresh berries
Fresh mint


In a medium saucepan on medium-high heat, heat the milk, cream, and sugar until the sugar is dissolved. Soften the gelatin by placing it in cold water for 5 mins. The gelatin sheets must be submerged under water. Take the gelatin out of the water, and squeeze out all the excess water. Place the gelatin in the hot milk mixture and stir until dissolved. Stir in the vanilla. Pour mixture into molds or ramekins. Chill until set (recommend minimum 4 hours or overnight). Unmold the ramekins by taking a knife carefully around the edges of the ramekin or mold. Place dessert plate on top of mold/ramekin and flip over so that the panna cotta can be released. Shake gently to loosen dessert. Top with fresh berries and a sprig of fresh mint The lower quantity of gelatin makes a softer dessert; the higher quantity of gelatin makes a firmer dessert.

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Nutritional Information
Per Serving

no nutrition information available

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