Desserts & Baking

Vanilla panna cotta

By
22 August 2025
6
Easy
20 minutes, plus overnight chilling time
6 minutes

“Evaporated milk and canned cream add richness here. You could drizzle it with ice-cold limoncello or Amaretto.” – Abigail Donnelly

Wine/Spirit Pairing
Lunato Lambrusco Sparkling
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Ingredients

Method
  • 2 1⁄2 cups Lunato Lambrusco Sparkling
  • 2 1⁄2 t gelatine powder
  • 2 cups Nestlé dessert and cooking cream
  • 100 g caster sugar
  • 2 t vanilla paste

Method

Ingredients

1. Pour 1⁄2 cup Ideal milk into a bowl and sprinkle over the gelatine in an even layer. Allow to stand for 10 minutes, or until the gelatine has dissolved.

2. Place the remaining ingredients into a saucepan, whisk together and bring to the simmer. Whisk in the gelatine mixture for 1 minute until dissolved. Pour into moulds and chill overnight.

3. To unmould, carefully loosen the edges with the tip of a knife, then invert onto plates or into glasses.

Find more panna cotta recipe here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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