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Olive Oil Panna Cotta

Olive Oil Panna Cotta


  • 4 leaves gelatine
  • 600ml double cream
  • 200g caster sugar
  • 100ml whole milk
  • ½ tsp vanilla essence
  • zest of 1 lemon
  • 50ml extra virgin olive oil


  1. Soak the gelatine in a bowl of cold water.
  2. Pour the cream and milk into a small pan and add the sugar. Bring to a simmer and stir until all the sugar has dissolved.
  3. Remove the gelatine from the bowl and squeeze out excess water. Add the gelatine to the warm cream and stir until dissolved.
  1. Pour the mixture through a sieve into a clean bowl. Add the vanilla, lemon zest and whisk in the olive oil to emulsify with the cream.
  2. Lightly oil each mold with olive oil. Divide the mixture between the molds and leave to set in the fridge for 4 hours minimum or ideally overnight.
  3. Turn out the panna cotta by dipping the bottom of the mold into a bowl of boiling water. Invert the mold onto a plate and serve sprinkled with crushed cantuccini, lemon zest and thyme leaves.

Original recipe can be found here

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