Panna cotta is a gorgeous, simple Italian dessert. ‘Panna cotta’ means ‘cooked cream’ in Italian. However, you can break the rules and put a twist on this dessert by using what you have available (see below for substitutions). For a tropical version you could use coconut milk or cream. Serve with any fruit – fresh, frozen or canned – you like. 

MAKES: 6
Prep time: 10 minutes
Cook time: 2 minutes

Ingredients 

4 leaves gelatin or 4 teaspoons powdered gelatin 

1/3 cup cold water

1 ½ cups cream 

1 ½ cups milk (ideally full cream milk, but any milk will do)

½ cup white or caster sugar  

1 teaspoon vanilla bean paste, extract or essence  

1 ½ - 2 cups frozen berries, or 1 x 400g can boysenberries (reserve juice)

Method

1. In a small bowl, combine gelatin with cold water and leave for 5 minutes or so to swell. 

2. Meanwhile, combine cream, milk, sugar and vanilla in a medium-size pot or saucepan and heat gently over low to medium heat, until it just starts to simmer (however do not let it come to the boil).

3. Add swollen gelatin to the hot milk mixture and whisk gently until well combined and all the gelatine has dissolved. Pour mixture into a pouring jug (for easier pouring and less mess!).

4. Carefully pour mixture into serving glasses, teacups or greased moulds, dividing equally. Place in the fridge for at least 4 hours or until set with a slight wobble in the middle. 

5. Tip berries into a small pot with a splash of water and 1-2 teaspoons sugar or honey. Simmer for 5 minutes or so, stirring frequently, until syrupy. 

To serve, spoon some berries and syrup over each panna cotta. If you’re using moulds, dip moulds into hot water briefly for 5-10 seconds, and run the blunt edge of a knife around the edge to separate from the mould. Place a small serving plate on top of each panna cotta and invert plate – the panna cotta should drop out. 

Tips & Substitutions

o Make sure your gelatin is completely dissolved – you don’t want any lumps of gelatin, and you want to make sure your panna cotta sets!

o Make sure your milk/cream mixture does not boil – heat it gently until it just starts to simmer. Always go slow and low when you heat cream for a dairy-based dessert to avoid separation. 

o While cream is preferred, panna cotta can also be made with milk, half-and-half, and even low-fat options like yoghurt or buttermilk.

o You can also use dairy-free alternatives such as coconut milk (or cream), soy milk, or nut milk (e.g. almond or hazelnut).

o You can use 4-6 tablespoons honey in place of sugar. Just add it according to taste.