The Italian Chef's Panna Cotta


Chef Renato Solprieto serves us him Panna Cotta. See the recipe below. And for more on The Italian Chef, CLICK HERE.



  • Heavy Cream 500 ml
  • Whole Milk 150 ml
  • Sugar 90 gr
  • Unflavored gelatin 10 gr
  • Vanilla extract ( 1 tea spoon if you want )

Making it

  1. Put the gelatin in cold water for 10/15 minutes
  2. Put milk, heavy cream and sugar in a pot on the stove over medium/low hit till it starts to boil
  3. Attention: you have to stir every other minute and be able to turn off as soon as you see the first bubble
  4. Let it chill for a little, then fill up your cupcake tins. Put them in the refrigerator for at least 6 hours

- Serve your PANNA COTTA with cream of chocolate, or caramel or fresh berries sauce

NOTE: Eat within 2 days