This delicious dessert is sure to leave guests wanting more.


  • 50g caster sugar

  • 1/4 cup honey (melted)

  • 1 vanilla bean, split and seeds scraped

  • 400ml cream

  • 100ml milk

  • 1/2 cup ricotta

  • 3 gold strength gelatine leaves

  • Coffee and caramel sauce

  • 220g caster sugar

  • 180ml cream

  • 80g butter

  • 40ml brewed coffee


  • 1.

    In a bowl, mix the milk and the ricotta together with a whisk until smooth. Soak the gelatine leaves in some cold water until soft. In a medium saucepan on medium heat, add the cream, sugar, honey and vanilla seeds (do not boil). Add the ricotta and milk to the hot cream mixture and stir well for a minute. Remove from the heat and stir the gelatine (squeeze the water out) into the cream mixture. Strain through a fine sieve. Cool to room temperature.

  • 2.

    Pour into greased 125ml dariole moulds (preferably plastic, as it is easier to demould) and place into the fridge until set. This should take at least 2 hours.

  • 3.

    For the coffee caramel sauce: Heat the sugar in a saucepan with a little bit of water until dark golden in colour (be careful not to burn). Remove from the heat and add the cream, coffee and butter. Whisk well until all the ingredients have come together. Place in the fridge to cool.

  • 4.

    De-mould panacottas and serve with the caramel sauce

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 874kj
  • Fat Total 52g
  • Saturated Fat 33g
  • Protein 10g
  • Carbohydrate 96g
  • Sugar 95g
  • Sodium 90mg

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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Posted by KrystynaCooksReport
I find it very hard to find gold strength gelatine leaves in my local stores - D.J's Nortons Grocer, Coles Can I substitute granulated Gelatine in lieu of the leaves & How much would use?
Posted by KrystynaCooksReport
I know the Gelatine leaves are supposed to be easier to work with BUT I have not been able to find GELATINE LEAVES in my local store. (D.J's Nortons, Coles) Can I SUBSTITUTE Gelatine granules/powder
Posted by redgiraffeReport
I use powdered gelatine when I make panacotta and it works fine. For 500ml liquid, I use 2 teaspoons of gelatine. Hope this helps.