No dessert is more sophisticated than a silky panna cotta. We’ve got every flavour your little heart could desire, from chocolate to hazelnut; and from watermelon to pineapple. Bring a little jiggle into your life, and embrace the joy of this classic Italian dessert.
“I love the fact that you can prepare this dessert up to four days ahead. You can also make it in small individual pots, if you’re worried you won’t be able to stop at one serve!” – Lucy Nunes. You'll need to start this recipe at least a day ahead, and you'll need a 20cm springform pan.
Watermelon and rose are an ideal match in this refreshing dessert. Shards of meringue add textural contrast to the smooth and creamy panna cotta.
"When done well, with some red wine, a bit of sugar and some aromats, rhubarb has this nice acidic, tart flavour, which goes well with panna cotta." – Nigel Ward
Georgina Esdaile and Helena Moursellas combine a bit of jiggle and a bit of crunch with this Italian dessert.
"The tart flavour of Greek yoghurt in these simple panna cottas is perfectly balanced by the sweetness of the tender, lightly caramelised nectarines." – Helena Moursellas. You'll need to start this recipe 4 hours ahead, and you'll need six 1-cup baking dishes or ramekins.
A hazelnut praline atop a chocolate ganache is sweet, crunchy and the perfect finish for this panna cotta. You'll need to begin this recipe a day ahead.
This panna cotta from Alessandro Pavoni is the definition of a perfect warm weather dessert. You'll need to begin this recipe at least 6 hours ahead.
The spiced apple and macadamia mixture also works a treat on your morning yoghurt or muesli.
This panna cotta recipe is a coffee lover's dream dessert.
Dessert infused with gin? Yes please!
The iconic Italian cocktail cuts through this silky, creamy dessert, leaving an unforgettable flavour hit.
End any meal on a high note with this decadent choc-espresso panna cotta. It's dessert, candy and coffee all rolled into one show-stopping recipe. You’ll need to start this recipe a day ahead, and you’ll need a 20cm round, 6-cup (1.5L) capacity non-stick baking pan and a sugar thermometer. Choc-espresso panna cotta with peanut brittle
The pina colada panna cotta we've all been waiting for.
This knock-out dessert featured on the cover of our October 2016 Produce Awards issue. Made with thick Greek-style yoghurt, this panna cotta is decadent and comforting, and comes flavoured with rhubarb and thyme.
“The creamy and icy combination reminds me of drinking a spider or eating a Splice as a kid." – Scott McComas-Williams. His drink pairing of choice is Distilleria Varnelli Punch alla Fiamma Mandarino Liqueur. You'll need to begin this recipe a day ahead.
