Panna Cotta

This is a classic recipe for easy, rich and creamy Italian panna cotta. This dessert is perfect as a light not-too-sweet dessert after a heavy meal, and can by complimented by your favourite Bon Accord Fruit Pulp.



• 3 tbsp boiling water

• 2 tsp powdered gelatine

• 600ml cream

• 1 tsp vanilla extract

• 1/4 cup caster sugar

• 1 cup (300gm) of your choice of Bon Accord Real Fruit Pulp of your choice

• Fresh chopped mint


• Put boiling water into a small bowl and sprinkle gelatine over the top - do not stir

• Add cream, vanilla and sugar into a saucepan and bring to the boil, stirring to dissolve the sugar,

• Remove from heat

• The gelatine should be melted and no longer grainy - mix gently and add to the cream mixture. Mix well ensuring the gelatine is evenly distributed.

• Pour into six 75ml moulds. Cover and place in refrigerator for 2 hours.

• To unmould, run a small knife around the edge of the moulds. 

• Serve each Panna Cotta with 50gms of your choice of Bon Accord Real Fruit Pulp and fresh fruit with chopped mint to finish it off. 

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