Triple-layered Panna Cotta

Milk Chocolate

  • 4
  • 30 min
  • 10 min
  • 3 hr
  • Easy


  • 150ml full-fat milk
  • 1 tbsp. sugar
  • 1 vanilla pod, scraped
  • 1.5 sheets of gelatine (approx. 3 g)
  • 2 tbsp. sugar
  • 100ml milk
  • 1 sheet of gelatine
  • 75g milk chocolate
  • 75g whipping cream

Vanilla panna cotta: heat up the milk, remove it from the stove and leave the vanilla to infuse in the milk for 10 minutes. Meanwhile, place the sheets of gelatine in cold water to soften them. 

Reheat (but do not boil) the milk, remove the vanilla pod and melt the gelatine in the milk. Pour into the glasses and store in the fridge for 1 hour.

Caramel panna cotta: create a brown caramel by melting the sugar in a saucepan, without adding any extra ingredients. Once it has turned a beautiful amber colour, add the milk to stop the sugar from 

cooking any further. Leave on a low heat to dissolve the caramel and obtain an even texture. Put to one side for later (without the gelatine, since this is added to the hot mixture during the final stage). Once the first layer has set, pour this mixture on top.

Chocolate ganache: Break the chocolate up into small pieces, heat up the cream (to boiling point) and pour over the chocolate. Leave to settle for 2–3 minutes without stirring, then mix together. 

Store in the fridge for at least 2 hours and mix well before serving.

Once the two panna cotta layers have set, stir the ganache really well and pour on top!

----- Enjoy! -----

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