Easter Panna Cotta – a delicious recipe with Milk, Whipping Cream, Unflavored Gelatin, Honey, Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour milk and cream in a small sauce pan. Stir in the gelatin and let stand for 5 minutes. Over medium-high heat, stir the milk until gelatin dissolves, but do not allow it to boil (about 5 minutes).
2
Add honey, sugar, salt and vanilla, then stir until the sugar dissolves. Remove from the heat and let cool slightly.
3
Pour into drained and rinsed egg shells or any other dish. Cover and cool in the fridge until set, about 6 hours (I did this the night before to let it REALLY set, and then added coconut/almonds the next day).
4
In a 350-degree oven, toast coconut and almonds until golden, about 5 minutes, stirring occasionally. Let cool and sprinkle on the panna cotta.
774
kcal
Calories
71
g
Fat
28
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Whole Milk, 3 cups Whipping Cream, 1 Tablespoon Unflavored Gelatin, 1/3 cups Honey, and more.
Yes, Easter Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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