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Panacotta in a glass with raspberries

Honey Panacotta, Raspberry, Chocolate. Dessert done.

Panacotta is a classic dessert and one that everyone loves. Its a perfect dessert for a crowd. This recipe uses Australian cup measurements. You only need about 250 ml of jelly. for some brands this will only use up about 1/2 the packet. Set some of the extra jelly and eat it with strawberries and cream some other time
4.5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dessert
Servings 6


  • 250 ml cream - thickened
  • 375 ml milk 1/12 cups
  • 2 Tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons gelatin powder gelatin leaves are much better if you can get hold of them follow packet directions
  • 9 gm jelly crystals mine are low sugar
  • 125 ml boiling water
  • 125 gm cold water
  • 200 gm Raspberries for decorating
  • 4 single chocolate ripple biscuits.


  • Put the gelatin into a small dish and mix with a couple of tablespoons of the measured milk then set aside. If using gelatin leaves put them into a dish of cold water till just softening, drain and set aside.
  • Put the milk, cream, vanilla and honey into a pot and heat till just under boiling. No more. Hot enough to melt the honey and dissolve the gelatin.
  • Turn off the heat and stir in the gelatin till dissolved. Strain the liquid through a fine strainer into a jug. ( This gets rid of any floating bits of gelatin). Set aside till cooled a little more.
  • Pour into the glasses and put on a tray in the fridge. Try not to wobble the glasses too much and get cream up the sides. These will need to chill for 1-2 hours or till just firm on top.
  • Meantime make the jelly according to the packet directions and set aside to cool. You will need about 250 ml of liquid jelly (any brand)
  • Once the Pannacotta is firm enough to hold the jelly spoon a nice layer on top of each glass. there will be some left over. ( If the Pannacotta isn't firm the jelly will mix with the white cream.
  • Put the Pannacottas back into the fridge and leave to set over night or at least 4 hours more.
  • To serve crumble the biscuits onto the top of the glasses and add fresh raspberries. 3 or 4 in each will be perfect.
  • You can also put a bit of cream on top if you like but I don't think that's necessary.


Leaf gelatin will completely dissolve in water so don't leave them and come back later. They will take a very short time to soften
Never use hot water to bloom gelatin.
The finished pannacotta will more than likely separate a little. Ways to prevent this happening in part are
1. by not boiling the gelatin.
2. Letting the milk cream mixture cool a little before pouring into the moulds
3. And most importantly by using leaf gelatin.