Crema alla Panna

Pannacotta from the Aosta Valley

This is the original pannacotta. According to the Aostani, the recipe originated in Savoy, and it is probably a derivative of the French creme caramel, except that there are no eggs in pannacotta, only a little gelatine to hold it together.

Crema alla Panna
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  • 750ml single cream
  • 200ml full-fat milk
  • 250g caster sugar
  • Seeds from 1 vanilla pod
  • Few drops of vanilla extract
  • 2 tbsp peach liqueur or dark rum
  • 3 gelatine leaves


  1. Put everything except the gelatine in a pan and very slowly bring to the boil.
  2. Soften the gelatine leaves in a little warm water. Lift out, squeeze out excess water and add to the hot cream mixture just before it comes to the boil. Stir with a wooden spoon until the gelatine has dissolved, then pour into eight ramekins or dariole moulds.
  3. Allow to cool, then refrigerate until set. To unmould, dip the base of each mould into warm water for a few seconds, then turn out onto small serving plates.
  4. You might like to serve the pannacotta with crystallised fruit or a little fruit sauce; it is also good with some caramel poured on top.
  5. Baked cream with lime syrup



1923 cal


10 g


405 g


20 g
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