Panna Cotta


If you want to impress your family, friends, or colleagues with an incredibly yummy dessert but lazy enough to start vocally asking your smartphone for a pastry shop with home delivery, then maybe you can check this extremely simple recipe instead. Rest assured it is going to be a success! And people may even suggest to post this on the company food blog. True story!

Ingredients for 4 portions:

  • Heavy cream 500ml
  • Vanilla pod 1pc
  • Gelatine leaves 3-6gr (depends on how firm you want it)
  • Powdered sugar 50-150gr (depends on how sweet you want it)
  • Mixed frozen berries 50gr


  • Difficulty: easy-peasy-lemon-squeezy
  • Preparation time: 15min
  • Cooking time: 15min
  • Cooling time: >5h


  1. Separate the gelatine leaves and soak them in a bowl with cold water until soft.
  2. Cut the vanilla pod (not your finger) lengthwise and extract the seeds.
  3. Pour the heavy cream in a cauldron, heat it up to simmer while casting a spell.
  4. Add the vanilla pod, seeds, sugar. Not the bat wings. Start stirring.
  5. Squeeze the water out of the gelatine leaves. Squeeze again. Throw in the cauldron.
  6. Stir until the gelatine has dissolved. I cheated and used an electric mixer.
  7. Pour the sauce into cups through the thingy-with-fine-metal-net, a.k.a. sieve.
  8. Put the cups in the fridge. Berries in a bowl in the fridge too.
  9. Check the fridge every half hour to see whether the panna cotta has thickened.
  10. Don’t freak out, everything is going to be fine tomorrow. Perhaps.
  11. Serve the panna cotta with berries and their sauce the fridge elves made overnight.
  12. Devour it immediately.

One Comment Add yours

  1. notahope says:

    Looking forward to trying this one.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s