Panna Cotta

A deliciously light desert that can be made in advance of a dinner party. Warning – don’t try with yogurt as it curdles when you cook it!


  • 1/2 cup caster sugar
  • 3/4 cup full cream milk
  • 21/4 cups thick cream
  • 2 vanilla pods, split lengthways
  • 2 leaves gelatine


  1. In a heavy-based saucepan, combine the sugar, milk, cream and vanilla pods.
  2. Place the saucepan on a very low heat and slowly let the vanilla infuse and the cream mixture come to the boil; stir occasionally.
  3. Soak the gelatine leaves in a bowl of cold water.
  4. Once the cream has just come to the boil, remove the softened gelatine from the water and squeeze out any excess moisture.
  5. Add the gelatine to the cream, and whisk until dissolved.
  6. Pour the cooked cream through a fine strainer into a jug, discard vanilla pods and divide evenly between 8 moulds.
  7. Allow the cream to cool slightly before covering, then refrigerate for 24 hours.
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