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Panna Cotta

Panna Cotta

  • 4
  • 40 min
  • 0 min
  • 5 hr
  • Medium


  • 1dl milk
  • 5dl full cream
  • 55g white chocolate
  • finely grated
  • 4 leaves food-grade gelatine (6g)
  • 1 vanilla pod
  • 40g sugar
  • 1 Thai mango
  • 2 passion fruits
  • 100g water
  • 40g sugar
  • Cardamom capsules

"Heat the milk and cream in a small pan. Add the sugar and the seeds of the vanilla pod (split the pod open and scratch out the seeds). When the contents come to the boil, remove from the heat and leave to infuse for 10 min. A thin "skin" will form on the surface. Remove it carefully.
Meanwhile, soak the gelatine leaves in cold water for at least 5 min.
Place the cream back on the hob and heat gently. When it is hot (steaming, but not at boiling point), remove from the hob then add the white chocolate and the gelatine leaves (well drained). Mix well to dissolve all the ingredients. Pass through a fine sieve (to remove the pieces of vanilla and any chocolate or gelatine that has not melted). Transfer immediately to the serving glasses and place in the fridge for at least 3 hours to allow the panna cotta to set.
For the fruits: Make a syrup by briefly boiling the water and sugar. Remove from the heat and infuse the cardamom for 10 mins. Filter to remove the seeds, add the mango cut into small cubes (no cooking, it would break up in the syrup). Marinate for 1 hour in the fridge.

5 mins before serving, remove the serving glasses from the fridge, cover the panna cotta with a layer of the mango syrup, drizzle with passion fruit juice and top with a few seeds for crunchiness.

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