Panna cotta

Panna Cotta

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Panna Cotta

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 8

Panna cotta

During our cooking classes in Italy, you learn to make several types of desserts, cakes as well a soft, delicate delights to be eaten with a spoon. The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary! The alternatives (using gelatin or fish glue) are to our tastes just too jelly-like and not creamy enough.


    For 6-8 small crème caramel-type moulds:
  • 1 litre of cream (2 pints) or 3/4 litre cream and 1/4 of full cream milk
  • 3 level teaspoons of sugar Half a fresh vanilla pod
  • Approx 5 g (1 teaspoon) agar-agar in powder, flakes or sticks
  • For the sauce: 300 g (10 oz) of ripe strawberries, kiwis or mango
  • Sugar


  1. Split open the vanilla pod and place in a saucepan with the sugar and cream (and milk if using). Bring to the boil, stirring constantly.
  2. When the mixture has come to the boil, add the agar-agar, lower the heat and leave for a further two or three minuts.
  3. Pour the mixture into the moulds, allow to cool and place in a refrigerator for at least 2 hours before serving.
  4. Wash and prepare the fruit, cutting it into small pieces.
  5. Add just enough sugar to sweeten (approx 1-2 teaspoons, depending on the fruit).
  6. Heat on a low flame for a few minutes, just enough for the fruit to soften.
  7. Leave to cool. Serve spooned over the panna cotta once out of its mould.

10 replies
  1. Bellafioriuno
    Bellafioriuno says:

    The quantities of agar agar are incorrect. 5g is not 2oz so some guess work needed here. Trial and lots of error unfortunately.

  2. Anon
    Anon says:

    Just a quick note on this panna cotta recipe; 5 g translates at around a teaspoon, not 2 oz (which is @ 56g) Your american readers might get tripped up over this 🙂

  3. Anouk
    Anouk says:

    I’m sorry, but in no way does 1 tsp agar powder equal 1 tsp agar flakes. This recipe seems to have a huge margin for error.

  4. Philip Machanick
    Philip Machanick says:

    The amount of sugar can’t be right. I am not a great fan of excessive sweetness but 3 level teaspoons of sugar for a litre of cream? That’s 15ml. Other recipes generally have the sugar content at more like 200ml sugar per litre of cream.

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