# Panna Cotta: a Silky, Easy Gluten-Free Dessert

Recipe by [Matteo Brandt](https://fridge.menu/en/u/matteobrandt)

A silky, gluten-free dessert that comes together quickly and simply.

Servings: 6 · Prep 15 min · Desserts

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Panna Cotta: a Silky, Easy Gluten-Free Dessert](https://image.fridge.menu/adaptations/5vbbr0d1/8900e6e39c37d85080fcc2afafaa9b390506085e0cf31ba254bd43ecdd08fdba.jpg)

## Ingredients

- 500 ml [Double cream](https://fridge.menu/en/i/cream) — or whipping cream
- 100 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 8 g [Gelatine](https://fridge.menu/en/i/gelatin)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 100 ml [Double cream](https://fridge.menu/en/i/cream) — or whipping cream
- 30 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 90 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)

## Steps

1. Soak the gelatine in a bowl of cold water for 10 minutes to soften. (10 min)
2. In a saucepan, mix the icing sugar with 500 ml of double cream.
3. Cut the vanilla pod lengthways with a knife, scrape out the seeds and add them to the cream.
4. Heat over medium heat until the mixture just comes to a gentle simmer, then remove from the heat.
5. Add the softened gelatine, squeezing out the excess water, and stir thoroughly for two minutes.
6. Pour the mixture into moulds of about 100 ml, filling almost to the top.
7. Place the moulds in the fridge for at least 2 hours, until the panna cotta sets. (120 min)
8. In a saucepan, mix 100 ml of double cream with 30 g of caster sugar and heat over medium heat until it just comes to the boil.
9. Remove from the heat and add the dark chocolate, broken into pieces.
10. Whisk until the chocolate has completely melted and the mixture is smooth.
11. Pour the ganache into a bowl and let it cool completely at room temperature.
12. Dip each mould for a few seconds into a bowl of hot water, taking care not to let water get inside.
13. Turn the mould out onto a plate and carefully remove the panna cotta.
14. Transfer the chocolate ganache to a piping bag and pipe it over the dessert, finishing with a scattering of sprinkles.

Published 2026-10-10

https://fridge.menu/en/r/panna-cotta-5vbbr0d1

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