Easy Pana Cotta

Adapted from David Lebovitz’s Recipe

This is fool-proof and makes 8 servings of the perfect Pana Cotta every time


  • 4 cups (1l) cream (whipping cream or heavy cream for those non-kiwis)
  • 1/2 cup (100g) sugar
  • 3 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
  •  4 1/2 teaspoons
  • 6 tablespoons (90ml) cold water


  1. Decide how you are going to serve your Pana Cotta.  If you are going to tip it out, grease your moulds with a light tasting oil.  You don’t need to grease anything if you are serving them in the glass.
  2. Heat the Cream and sugar in a heavy bottomed bowl until the sugar has dissolved.  Don’t let it boil or burn.  Add the vanilla.
  3. Place the water into a tall Pyrex jug and sprinkle the gelatin over the top, let it sit for a good 5-10 minutes – I left mine about 10 minutes.

    Left: Sprinkle into water. Right: Water and Gelatin after 10 minutes
  4. Pour the heated Pana Cotta Mixture over the gelatin mix and stir until the gelatin has dissolved.
  5. Pour into moulds and then place in the fridge for at least 2 hours to firm.  I found 4 hours was better.
  6. If you need to un-mould your pana cotta, run a knife around the edge carefully, and then turn out.
  7. Serve with Honey, and/or fruit over the top.  I topped mine with Maple Syrup and Mixed Berries.
These can be made up to two days in advance if needed.

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