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Vanilla Pannacotta with Quince Saba

Vanilla Pannacotta with saba

A simple dessert for any time. If you cant get sheet gelatine replace with powdered gelatine and follow the pack intructions for the same amount of liquid
5 from 2 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine Italian


  • 375 ml milk full cream 1 1/2 cup
  • 375 ml thickened cream whipping- 34% butterfat
  • 40 gm caster sugar 2 Tablespoons
  • 1 vanilla bean split
  • 2 leaves gelatine 10 gm Titanium strength, available at cooking stores such as Essential Ingredient)
  • Moulds x 8 approx 150ml

Vanilla Tuilles

  • 60 gm egg white 2
  • 60 gm icing sugar pure-sifted,
  • 70 gm flour
  • 60 gm butter melted


  • Put the cream, milk,sugar and vanilla into a small pot and heat long enough to melt the sugar. No boiling , no high heat. Just gentle. remove from the heat
  • Use a measuring jug filled with cold water, and soak the gelatine leaves till just soft. Drain and gently squeeze out excess water. Add the gelatine to the pot and stir till dissolved. There should be enough heat leaf in the milk to melt the gelatine.
  • Strain and pour into moulds. This will set in around 4 hours in a cold fridge. I like quite loose pannacotta. If you felt unsure add another 1/2 a leaf of gelatine

Simple Tuiles

  • Mix the egg, sugar, and flour in a mixer and gradually add the melted butter. There needs to be no lumps.. put into the fridge to firm up.
  • Spread squares or circles onto baking paper. (Using a mould cut from a plastic lid works well here, for uniform circles). Try to make sure they are all the same thickness by using a small pallet knife.
  • Bake at 180 deg c for around 12 minutes or until evenly light brown. These can be curled straight from the oven by using a rolling pin . As soon as you take them from the oven, pick them up and curl over a rolling pin till cool. This will not work if they are not hot enough.