‘Panna cotta’ is an Italian dessert of sweetened Cream set with Gelatin, and it is usually moulded. Cream only Panna Cotta is too rich and heavy for me. That’s why I always mix Milk and Cream. You can make ‘Milk Jelly’ by using Milk only.


4 Servings


500ml (2 cups) of  Milk & Cream *e.g. 1 cup Milk and 1 cup Cream
Caster Sugar 1/4 cup
Vanilla Extract 1 teaspoon
*Note: This is for flavour. You can add 1 Tablespoon Rum or Brandy instead.
Gelatin 2 teaspoons *about 8g
*Note: If you are going to set the jelly in serving glasses, use less Gelatin. (e.g. 1 & 1/2 teaspoons)
Water 2 tablespoons

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Place Milk, Sugar and Vanilla in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
  3. Add soaked Gelatine, mix well until gelatine dissolves, then add Cream and mix to combine.
  4. *Note: Adding cold Cream at the end will speed-up the setting process. Alternatively, you can heat Cream and Milk together.
  5. Pour the mixture into jelly moulds or serving glasses. Place them in the fridge and leave to set.
  6. Serve with your favourite berry sauce or/and fresh berries. I used Raspberry Sauce for this photo.
  7. *Raspberry Sauce: Place 1/2 to 1 cup frozen/fresh Raspberries and 1 to 2 tablespoons Sugar in a heatproof bowl and microwave for 2 to 3 minutes. Cool completely.