The Perfect Panna Cotta

Preparation info

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Essentially a cream jelly rather than cooked cream, this is an exquisitely silky, rich pudding.


    You Need

  • For 8 people, 4 sheets gelatine, or 4 teaspoons gelatine granules, 600


Soften the gelatine in a little water, and then drain it. Heat the cream and milk to blood heat, then add the sugar, if you’re using it, and drained gelatine. Stir until both have dissolved, and then allow to cool. Before the mixture begins to set, pour it into a wet pudding basin or jelly mould. Refrigerate overnight.