Panna Cotta

This classic Italian dessert is incredibly easy to make!  It looks fancy and tastes amazing especially when topped with a roasted strawberry sauce.



For Panna Cotta

  • 1/2 A1 Vanilla organic vanilla bean 
  • 7g unflavored gelatin
  • 60ml cold water 
  • 360ml milk 
  • 100g sugar 
  • 240ml whipping cream

For Roasted Strawberry Sauce

  • 1/2 A1 Vanilla organic vanilla bean
  • 500g fresh strawberries 
  • 50g sugar


For Panna Cotta

  1. Slice vanilla bean lengthwise and scrape the caviar out.

  2. Combine milk and sugar in a medium saucepan over medium-low heat.  Stir frequently.

  3. Dissolve gelatin with cold water.  Whisk in milk mixture until fully dissolved.

  4. Remove from heat.  Stir in whipping cream and vanilla caviar.

  5. Pour mixture evenly in 6 glasses.  Place in fridge to chill for 6 hours or overnight.

For Roasted Strawberry Sauce

  1. Preheat oven to 220C.

  2. Slice vanilla bean lengthwise and scrape the caviar out.

  3. Cut strawberries into quarters and put in a large bowl.  Gently mix in sugar and vanilla caviar.

  4. Transfer the mixture to a baking dish and spread out in a single layer.

  5. Roast for 10 minutes.  Stir well, then roast for another 10 minutes until bubbling.

  6. Transfer mixture to a heat-proof bowl and let cool completely.

  7. Top pana cotta with roasted strawberry sauce before serving.


Panna Cotta
Shopping Cart
There are no products in the cart!
Continue Shopping