An elegant, smooth, creamy Italian dessert flavoured with real vanilla pods and served with poached strawberries.


  • oil for spraying

  • 7g gelatin sheets

  • 700ml whipping cream

  • 300ml full cream milk

  • 1 cup sugar

  • 2 vanilla pods


  • 1.

    Prepare the moulds by spraying with oil. Soak the gelatin sheets in cold water. In a large saucepan, heat the cream, milk and sugar at 80C/176F (check with a candy thermometer). Split the vanilla pods in half lengthways and scrape out the seeds. Add the pods and seeds to the milk and cream.

  • 2.

    Squeeze the water out of the gelatin sheet and add to the cream. Stir to dissolve the gelatin. Pass through a strainer and pour into moulds and refrigerate overnight.

  • 3.

    To serve, demold the pannacotta; dip each mould into hot water for 30 seconds, turn it upside down on a serving plate and carefully take off the mould. Serive with Poached Strawberries.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 538kj
  • Fat Total 40g
  • Saturated Fat 24g
  • Protein 5g
  • Carbohydrate 39g
  • Sugar 39g
  • Sodium 65mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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