Panna cotta with apricot coulis

Panna cotta in Italian simply means “cooked cream” and that’s what this dessert basically is, with the addition of some gelatine, sugar and sometimes vanilla. Maybe this is the most famous pudding and everyone seems to love it. How could you not? It’s so delicate, tender, soft, creamy, comforting, perfectly sweet and on goes the good qualities of this white bliss. Its origins are from Piedmont like so many good things.

Panna cotta is wonderful on its own, underlining deeply the pure creamy taste and texture of it without all by itself. It’s also great topped with fresh fruit or fruit sauces, coulis made of berries, apricots, peaches or other suitable fruits in season.
So it changes all the time depending on what you serve with it. Chocolate- and caramel sauces are allies as well. This version is topped with apricot coulis.


10g gelatine sheets
1 dl milk
½ liter cream
100g sugar


1. Pour some cold water onto the gelatine sheets as just to cover them.
2. In the meantime heat the milk in a pot without boiling it.
3. Drain the gelatine sheets and dissolve them in the hot milk.
4. Heat the cream in another pot and add the sugar, whisking it well together to dissolve the sugar well. Mix in the milk and pour the blend into small ceramic dessert cups or small high glasses (it makes a certain effect to see the coulis on top), or into aluminium or silicone molds (you can also use one long one and slice the panna cotta dessert). If you use aluminium molds, pass them first in icy water. Let the panna cotta cool out of the fridge and then in the fridge for 5-6 hours. Pour the apricot coulis on top of the panna cotta just before serving and dive in.

Apricot coulis


  • 5 apricots
  • 10 g sugar or Agave syrup
  • a dash of juiced lemon


Peel the apricots, remove stones and cu tinto small pieces. Put them in the blender with the sugar and blend into a smooth blend.


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