Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

In this recipe I made with chocolate vanilla flavour, you can just change if you want to make with berries or other taste.

I N G R E D I E N T S

V A N I L L A P A N N A C O T T A

• 240ml milk
• 240ml heavy cream
• 7g gelatin
• 35ml cold water
• 50g sugar
• 1/2tsp pure vanilla extract

H O W T O P R E P A R E

• In a small bowl whisk gelatin and water
• Set aside for 10-15 minutes
• In a medium saucepan, heat the heavy cream, milk, and sugar over medium-low heat. until sugar has dissolved. (do not boil)
• Remove from heat, add vanilla extract and stir
• Stir in gelatin and immediately whisk until smooth and dissolved
• Pass through a sieve
• Set the glasses on an angle in a small container or a muffin tin
• If the glasses slide, place a small towel underneath to help stabilize
• Pour the mixture
• Refrigerate for at least 4 hours

C H O C O L A T E P A N N A C O T T A

• 240ml milk
• 240ml heavy cream
• 6g gelatin
• 30 ml cold water
• 120g dark chocolate
• 3 tablespoons (36g) sugar

H O W T O P R E P A R E

• In a small bowl whisk gelatin and water
• Set aside for 10-15 minutes
• In a medium saucepan, heat the heavy cream, milk, and sugar over medium-low heat. until sugar has dissolved. (do not boil)
• Remove from heat, add vanilla extract, chocolate and Stir until chocolate is completely melted
• Stir in gelatin and immediately whisk until smooth and dissolved
• Let cool 15-20 minutes then pour the chocolate-milk mixture through a sieve into the glasses
• Refrigerate for at least 4 hours

Served it with Raspberries or Blueberries!