Panna cotta time!

Panna cotta time!

Summertime is panna cotta time! A panna cotta (Italian for ‘cooked cream’) is a great dessert for hot days, as it’s light, does not melt (like chocolate does), and feels cool without weighing your tummy down. It can even substitute for a full meal as it’s a fairly strong dish.

15′ + 3-5h in fridge
Easy peasy


  • 3 cups of heavy cream (‘double cream’ for Limeys) or mascarpone
  • 1/3 cup fine sugar
  • 35ml milk
  • 2 teaspoonfuls of vanilla extract, ideally alcoholic
  • 1 tablespoon or 2 normal sheets of gelatin (be sure to get one you trust, bad gelatin is worse than no gelatin!)
  • Frozen fruit (raspberries, blueberries and forest fruits are generally the best) – alternatively, simply keep the fruit in the fridge for 3-4 hours
  • Finely grated lemon peel (the real thing, not freeze-dried crap)

  1. Add the milk to the saucepan and gently warm. Dissolve the mascarpone or cream in the saucepan, using a whisk if needed.
  2. Add the vanilla extract.
  3. In a separate saucepan, warm up 25-30ml water and dissolve the gelatin.
  4. Pour gelatin into the milk/cream mixture and gently dissolve.
  5. Divide among 6-8 ramekin dishes or small Kilner jars.
  6. Drop in the cold fruits.
  7. Sprinkle lemon peel over the mixture.
  8. Put into fridge, covering it either only very gently with a paper towel or not at all.
  9. Leave to cool for 3-4 hours. Enjoy cold, with a root beer or as a treat on a hot summer day.

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