32 years of imagining, and then converting into one of my hobbies... I hope you'll enjoy it... (^.^)/ , by Marina

April 18, 2012


Mmmmm....you just had a nice meal in your favourite restaurant, you're belly is almost full, but no, you have still place for a small dessert. Just that tiny little piece of sugar that will make it complete, yet not leave you with a heavy sensation in your stomach.
The waiter approches, you raise your hand and say: "One panaccota please"

"Yes sir, coming right up!"

Total time: 10' (made at least 1 hour in advance)
Serves: 4
Difficulty: easy
Calories: ~60 kcal / person

- 500 ml milk, fresh if available, or at least not the long-life one.
- 10 gr jelly powder
- 1 tbs of sugar
- A pot or forms for molding

Now, this one is extremely easy but take care of it's main ingredient - milk. To make it really tasteful you should use fresh or short-life milk, with milk fat over 2%.
As for the sugar, feel free to use any you like the most. I usually go with Light Muscovado with a sprinkle of vanilla powder, or simply vanilla sugar.
For forms you can either use a regular rectangular pot or muffin forms like I did here. Using silicone forms will help you greatly, but if you have none available use a glass container previously wetted with water.

  1. Put the milk and sugar in a pot and start boiling it on medium heat.
  2. Prepare the jelly powder as instructed. Usually the powdered one is to be mixed and then soaked for 3 minutes in 3 tbs of cold water. Jelly available in sheets on the other hand should be just soaked for a minute before usage.
  3. Before the milk reaches boiling temperature add the jelly, stirring constantly.
  4. Cook for another minute or two, and then transfer to your forms.
  5. Let it cool down completely, then transfer to the fridge till serving.
  6. Be careful not to break it when transferring it onto the serving plate. Nice and slowly there...

So easy and so good! :) Isn't it?

  • You can prepare it a day or two in advance, in that case make sure you cover the exposed top with a plastic wrap before placing it in the fridge. This will avoid a crust forming on the top.
  • Just to be sure, before cooking read the instructions on the jelly package. The procedure might be slightly different.
  • You can top it with some marmelade or chocolate cream for a fast topping. If you have more time then a wildberry souce would be great. For that one, just simmer on low heat a handful of red fruits in 2 tbs of water and 1ts of sugar until all the sugar dissolved and the souce became nice and thick.
  • If you're making a sweeter pannacotta, in that case a nice sour topping would be the best choice. Omit the sugar in the wildberry souce ;) 
  • I didn't have time, so instead I used wild cheery's spread (sugar free, to keep it nice and sour).
  • Comment comment comment :) Let me know if and what you tried out ;). If I know there are some of you trying this out, it would definitely be a great motivation for me to continue will all the different ideas and recipes.


  1. Orhan Obut18/4/12 10:44

    That looks like so YUMMY

  2. It really is :) And it's so fast as well :)


Thank you! (^.^)/***