Traditional recipes

Sheep’s Milk Panna Cotta

Sheep’s Milk Panna Cotta


  • 1 Tablespoon powder gelatin
  • 4 Cups heavy cream
  • 1 Cup confectioners sugar
  • 2 Cups sheeps milk yogurt


Soften the gelatin in half of the heavy cream.

Heat the remaining cream, sugar, and yogurt over low heat until warm, not simmering, about 140 degrees F.

Add the soaked gelatin mixture to the warm mixture and stir until dissolved.

Pour the mixture through a fine strainer, and fill desired mold.

Refrigerate until set, 3 to 4 hours.

Nutritional Facts


Calories Per Serving2037

Folate equivalent (total)37µg9%

Riboflavin (B2)0.9mg52.4%

How to make perfect panna cotta

P anna cotta, as someone once memorably pointed out to Angela Hartnett in an early series of the BBC's Great British Menu, is nothing more than blancmange with a fancy accent. For some reason, however, the Italian dessert has been elevated to the status of a classic, while our own time-honoured birthday favourite languishes in the culinary doldrums. No justice in the world, eh?

Of course, set desserts made from milk and cream are common to many cultures, and often separated by very minor differences – blancmange in its specifically British incarnation is typically made with cow's milk and thickened with corn flour, while Piedmontese panna cotta, as the name suggests, is generally made from cream and set with gelatine. It's thus much richer and smoother than its northern cousin – and definitely not the kind of thing you'd serve to overexcited children unless you happened to have a mop handy. In fact, although it pains me to admit it, panna cotta is an altogether more elegant dessert than blancmange, served in teeny tiny espresso-sized portions with fresh fruit, rather than in great rabbit-shaped blobs topped with spray-can cream.

Like most of its ilk, however, it's beautifully easy to make: mix together some cream, some sugar, perhaps some vanilla seeds or rosewater if you're feeling fancy, stir in the gelatine, and leave it to work its magic. But as with many simple Italian recipes, all is not what it seems. (For a start, despite the name, there's no cooking involved with panna cotta. It really is that straightforward.)


Delicious. I always use small glass bowl . no worry about getting them out of the ramekins and my fruit syrup looks great on top.

Super easy and it turned out great.

Never made a panna cotta before and it worked out perfectly! We don't have half half here so followed another comment and did 3/4 cup full cream 1/4 milk. Super quick and yummy especially with a berry compote

Do you leave these in the fridge or freezer to chill?

Love this recipe. Found this when I was looking for a easy recipe to use up my cream and gelatin. Did not think my child would like this since she does not like pudding like desserts. She loves this as well as the whole family. I have used ramekins to fill the panna cotta but when I have guest over I put them in fancy dessert glasses so that it is faster and easier to serve.

I make this frequently for dinner parties and holidays but I infuse the cream overnight with either raspberries or pulverized hazelnuts. Strain out the infusing solids, and then add either white chocolate for raspberries or dark chocolate for hazelnuts when bringing the cream to boil. It’s always one of my most popular desserts.

Wow. I made this alongside a strawberry syrup and it was amazing. I also got lucky since I had no ramekins but this recipe perfectly fits a 12 slot muffin pan

Great recipe. I added some flavoring to a few of them (matcha, orange extract, almond extract) and they turned out well. The matcha one actually ended up being self-saucing, because some of the matcha sank to the bottom and didn't set. Absolutely perfect texture.

I didn’t have any half and half on hand so I used 3/4 cup whole milk and 1/4 cup heavy cream as a substitute, works wonder, turned out soooo rich and creamy. I also used the whole vanilla bean boiled with the cream and sugar instead of vanilla extract. And I just bloomed the gelatin in a small bowl then microwaved it for 30s to melt it, it was such a tiny amount I don’t have any small pot. Topped with strawberry jams and fresh blueberries and it was the best panna cotta I’ve ever had!

Made this for the first time last night. Followed the recipe except for two things: 1: I used a TBS of vanilla extract (as someone else had suggested), and 2: When stirring in the gelatin and vanilla after removing the cream mixture from the heat, I put the pot of cream mixture in an ice bath and whisked until room temperature. It was delicious!! So silky smooth in texture. Saving this recipe for future use.

Excellent recipe. Served it with vanilla raspberries. Note: they did not set as firmly as they should have, probably my fault I may have overheated the gelatine. Also I forgot to dip the ramequins in hot water.

I’m 40 weeks pregnant and panna cotta has been my pregnancy craving, so I’ve made this recipe at least a half dozen times in the last 9-10 months and I love it. It’s so simple, very authentic, and absolutely delicious. I’ve served it to dinner guests and everyone has finished their serving. A few things I’ve adapted: 1) I increase the vanilla to a whole tablespoon 2) I use 1-cup sized glass canning/ball/mason jars with lids and eat/serve them right out of those containers. The lids pop sealed due to the heat so they last longer and stay fresh without absorbing any “fridge flavors” 3) I add fresh rasperries to each serving before pouring the hot mixture into the jar. 4) I use raw/turbino style sugar instead of white sugar. I havent had the need to add any extra toppings. I would like to experiment with coconut or non-dairy milks and to try using greek yogurt in place of some of the dairy, but haven’t teied either yet.

For XIPOVI FROM QUITO, ECUADOR: "half and half" is a light cream/milk product, around 10% milk fat, most often used in coffee. For a recipe like Panna Cotta you could use any combination of dairy you like, although using all heavy cream (33-36% milk fat) might feel oily on the palate!

I’m curious about the coconut substitution. Posted by IMac from York. It Seems like it would be a cup short on the liquids.

Made this today and it was fantastic! Had a half pint of blueberries (all I had for topping), put them in a small sauce pan with tablespoon of sugar (mashed about 1/3 of the berries), 1/4 cup water and cooked till sugar was dissolved. Added teaspoon of cornstarch mixed with a small amount of water to berries and simmered till fairly thickened, delish! Also added half vanilla bean seeds as others recommended. Will definitely make again!

Infinite flavor variations to play with. A recent success: make as written and whisk 6 oz melted white chocolate into warm cream. Top each serving with about 1 T ripe passionfruit pulp (with seeds). If you want to gild the lily, sprinkle a touch of orange zest or torn mint leaves.

Dangerously good. Very rich, smooth, creamy, and most importantly authentic. Mine came out absolutely flawless. Loved it. Made mine with a light raspberry syrup topping, went absolutely perfect. Next time, will add fresh fruit with the light syrup topping. Definitely do make this in single serving sizes if you can. It's much easier when it's ready to serve as-is than when you must transfer to a plate.

My mom was a pastry chef and I grew up eating wonderful foods. This was her "base" panna cotta recipe and from that stemmed many other recipes. This is still my most favorite of them all. Once you get used to making this you can experiment with different flavors and spices and also sauces. I still like this with a simple fruit sauce. "Easy, Excellent, and Elegant" as my mom was quoted as saying

A visual feast for the eyes and a ticket to satiety! Have made this on 5 different occasions. Always accolades and guests are stunned when they first see it placed before them. So pleasing that each 5 oz serving is devoured in a compelling rush. Have adapted to 1 & 1/2 tsp each of Vanilla, Almond & Anise extract. Drizzle with Grenadine. Generous sprinkles of Cardamom and Anise powder. Topped with a couple fresh Rasberries and several Blueberries as well as Pistachios or pieces. A dollop of Blackberry Conserve. Final touch: a sprinkling of Pink Peppercorns. Colors, tastes and textures evoke a frenzied gallop to devour, even when utilizing miniature serving spoons. This fairly simple and direct recipe empowers the home chef in producing extraordinary desserts one could only dream of preparing and serving at home. My gratitude for your making this possible.

I like to make this with 1 teaspoon of pure vanilla extract and the seeds scraped from half a vanilla bean. I think the seeds add a richer vanilla flavor and people comment favorably on seeing the seeds used.

I'll try this recipe cuz it's much easier than Chex Panisse Cookbook's version. Have made it using nonfat yogurt with good results too for friends who are watching fat intake.

I've made this several times and loved it. I've added some lime juice but otherwise just as written.

Truffle–Ricotta Panna Cotta with Lamb’s Lettuce

To make this savory panna cotta, Sean Woods uses Old Chatham ricotta, which is made from a blend of cow and sheep milks. You can substitute any other very high-quality ricotta.


2 cups white vinegar
1 cup water
1 cup sugar
1/4 cup sea salt
4 cloves garlic
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons whole black pepper
8 sprigs tarragon
8 sprigs thyme
1 cup julienned radishes
4 sheets gelatin
2 cups heavy cream, divided
1 cup ricotta
Lemon juice and zest to taste
Salt to taste
Truffle oil to taste
3/4 cup mâche or lamb&rsquos lettuce


Combine the white vinegar, water, sugar, salt, garlic, coriander seeds, mustard seeds, and black pepper in a small saucepan. Bring to a boil over high heat. Reduce to a simmer and continue simmering for 5 minutes. Turn off the heat.

Wrap the tarragon and thyme in a piece of cheesecloth and tie with string. Place in a canning jar or plastic container with the radishes. Pour the hot vinegar mixture over the radishes and let cool for 1 hour on the counter. (Can be made several days ahead. Refrigerate until needed.)

Submerge the gelatin in a large bowl of ice water. Bring 1 cup of the cream to a simmer in a small sauce pot over medium-high heat. Remove the gelatin from the water and squeeze gently to remove excess water. Add to the hot cream whisk until smooth and the gelatin is dissolved. Remove from the heat and reserve.

Place the ricotta in a food processor. With the machine running, slowly add the remaining cream continue blending until the mixture is creamy and smooth. Add to the warm cream, whisking until combined. Strain through a fine-mesh sieve. Add lemon juice, lemon zest, salt, and truffle oil to taste. Pour into 4-ounce ramekins or jars and refrigerate until set, at least six hours and up to overnight.

Remove the panna cottas from the refrigerator 1 hour before serving. Garnish with lamb&rsquos lettuce and pickled radishes.

Sheep's milk yoghurt panna cotta

This dessert is set with just enough gelatine to make it melt in your mouth. If your strawberries are already sweet, don't add any sugar just crush them with a fork. You'll need to begin this recipe a day ahead.

Whisk cream and yoghurt in a large bowl until smooth, set aside.

Bring honey to a simmer in a small saucepan. Squeeze excess water from gelatine, add gelatine to honey and stir to dissolve. Stir honey mixture through yoghurt mixture, then divide among four 150ml-capacity dariole moulds. Refrigerate until set (6 hours-overnight).

Meanwhile, for hazelnut biscuits, preheat oven to 180C. Spread hazelnuts on an oven tray and roast until golden (4-5 minutes), rub with a tea towel to remove skins, cool slightly, then process in a food processor until coarsely ground. Beat butter, sugar and a pinch of salt in an electric mixer until smooth, add egg, beat to combine. Scrape down sides of bowl, add flour and hazelnuts, then mix on low speed until incorporated. Shape dough into a disc, wrap in plastic wrap and refrigerate for at least 2 hours. Roll out dough on a lightly floured surface to 5mm thick and cut out circles with an 8cm-diameter cutter. Place on an oven tray lined with baking paper, bake until golden (8-10 minutes). Cool slightly on tray, then transfer to a wire rack to cool completely (10-20 minutes). Biscuits will keep, stored in an airtight container, for up to1 week. Makes about 12 biscuits.

Combine strawberries and sugar in a small saucepan, stir over low heat until syrupy (1-2 minutes), cool to room temperature. Dip bases of panna cotta moulds in warm water, turn out onto biscuits and serve with strawberries and syrup.

Panna cotta changeup: New milks bring new tastes

At a recent meal, my companion made an excited comment about panna cotta being an option when the dessert menus arrived.

&ldquoIt&rsquos very trendy right now,&rdquo she said.

I decided to not dampen her last-course enthusiasm by telling her that panna cotta has been trendy for about two decades.

However, after seeing it on a few other menus around town, I realized that while panna cotta itself isn&rsquot new, the ingredients have changed.

Pastry chefs are broadening the type of panna cotta they&rsquore offering, thanks to the popularity of alternate milk options. One pastry chef who is testing boundaries with this trend is Yakira Batres from Oliveto, who always likes to keep some variation of panna cotta on her menu.

Pastry chef Yakira Batres prepares a panna cotta dessert at Oliveto in Oakland, Calif. on Saturday, July 25, 2015. Paul Chinn/The Chronicle

&ldquoThere is so much you can do with them,&rdquo says Batres. You can vary the milk, then steep it with other ingredients such as fig leaves, cardamom, peach leaves or noyouax, the flavor from using stone fruit kernels.

Other Bay Area chefs are offering similar variations to this gelatin-set custard. Laura Cronin, the pastry chef at San Francisco&rsquos Perbacco, has experimented with panna cotta made with sheep&rsquos and goat&rsquos milk, saying she loves the earthy, grassy flavors.

And it&rsquos not just Italian restaurants that are getting creative. Tim Archuleta, chef at Ichi Sushi in San Francisco, offers a green tea panna cotta using house-made soy milk.

I&rsquove long been a fan of panna cotta, especially in the summer, as it satisfies the custard craving without the need to heat up the oven and bake lots of dishes in a vat of steaming water, as you would for, say, creme brulee.

Instead, panna cotta is merely milk or cream that&rsquos heated on the stove until hot, mixed with sugar and gelatin, then chilled until set. As fancy desserts go, it doesn&rsquot get any simpler. If you want to make it more special, Batres suggests making your own nut milk.

&ldquoThere are a lot of decent nut milks out there, but nothing beats the taste of it made at home,&rdquo says Batres. &ldquoA lot of them already have sweetener so if you are using a sweetened milk I would start with half the sugar and do it to taste.&rdquo

Don&rsquot get me wrong, I love dairy. But as a pastry chef, I find it fascinating that my colleagues are exploring some of these options and making sensational desserts with them.

I made a few versions with this recipe, including almond milk, hazelnut milk and the classic buttermilk and cream combo, and they all turned out well.

However, when it comes to dessert, sign me up for all the fat and sugar that I can get. Next time, I&rsquoll do half nut milk and half heavy cream. This way I get even more creaminess in the dessert (which will also cause it to be slightly less jiggly) while still being a lighter option at the end of a heavy meal.

This recipe is a great starting point to play around and find a flavor and consistency that suits your preference. In the end, you&rsquoll have a make-ahead, light-yet-satisfying twist on a classic dessert.

What is panna cotta?

Panna cotta means ‘cooked cream’ in Italian. It includes very few ingredients, and is basically a simple mixture of cream, sugar, and vanilla. Gelatin is added to set the mixture and create a custard-like consistency. The final product is rich and silky smooth. This is best classic panna cotta recipe I know! I’ve made it dozens of times. Despite the heavy cream, this dessert is perfect as a light not-too-sweet dessert after a heavy meal. If you wish to make an even lighter panna cotta, you can replace some of the heavy cream with a lighter cream or milk. I tried it that way a few times and it was still very much delicious.

Rose Milk Panna Cotta Recipe

Akila Subramanian On Friday, 14 April 2017 11:02

Rose Milk Panna Cotta is as yum as it looks. I am partial to the colour pink. It is definitely the colour which puts me in a good mood.

Our summer holidays always included a trip down south to visit our grandparents. It was a yearly routine. Drinking the cold rose flavoured milk from the ‘Aavin’ milk parlour felt like finding water in a desert. I would always wait to drink the yummy cold rose milk in the Madras railway station. There was something so soothing about drinking this delicious drink in the hot crowded platform. Panna cotta is a simple creamy treat that can be flavoured with almost anything and rose milk seemed just perfect.

Serve this Rose Milk Panna Cotta as a delectable dessert after you next dinner party with Quick Roasted Vegetable Bread Pizza Recipe and Herb Mushroom Bruschetta Recipe.

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Vanilla jellies with apricot & raspberry compote

This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl

1 Place the cream, vanilla, honey and yoghurt in a pan and bring slowly to a boil, then remove from the heat.

2 In another pan, bring the milk and Irish Moss to a boil and simmer very gently until the milk becomes slightly viscous, about 7-9 minutes. It is important that the milk is not allowed to become too thick at this stage, so as to avoid setting the pannacotta too firmly.

3 Combine the liquids and pass through a fine sieve three times to remove all the Irish Moss.

4 Lightly butter six dario moulds and place a piece of parchment in the bottom of each. Fill the moulds and chill for 8 hours.

1 Peel the rind from the orange in large strips. Put these in a pan with the port, sugar and cinnamon. Bring to a boil and simmer for 15 minutes. Leave to cool to room temperature.

2 Quarter the figs, put them in the syrup and leave for 15 minutes.

To serve: Carefully unmould the pannacotta and place each one on a plate. Drizzle a little honey over. Arrange some figs around the pannacotta and pour some of the syrup over them.

Watch the video: Dairy Sheep for Maui Milk at Waikino Station (October 2021).