Pannacotta with Strawberry Compote

Pannacotta in Italian means cooked creamIt is so simple to make but a real show stopper!

Prep Time: 10 minutes +4

Yield: Serves 5


  • 400 ml cream
  • 100 ml milk
  • 100 g icing sugar
  • 1 vanilla bean, scraped
  • 1 1/2 sheets gelatine (titanium strength)
  • 2 x 250 g punnets strawberries
  • 2 tablespoons icing sugar, extra
  • Persian fairy floss to serve


Place the cream, milk, icing sugar and vanilla bean in a medium saucepan over a medium heat and bring to the boilSimmer for 23 minutes to infuse vanilla flavorSoften gelatine in cold water.

Once soft squeeze out excess moisture and dissolve in hot cream mixture. Strain and then pour into glassesAllow to set overnight in the fridge.

For the Compote, hull 1 punnet strawberries and blend with extra icing sugar. Pass through a fine sieve and reserveDice remaining strawberries and toss through pureed mixture. To serve top each pannacotta with the compote mixture and serve with fairy floss.

Garnish with the whole strawberry.

Notes: Allow 6 hours setting time

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