Post a Recipe
Post a Food Story
Contact Us
2 Votes
Rate this recipe

Maple & Mulberry Panna Cotta

Maple & Mulberry Panna Cotta
Maple & Mulberry Panna Cotta
  • Prep time
  • Cooking time
  • Serves06 Person(s)
  • CategoryVeg
  • Cuisine TypeItalian
  • Good for Dinner

About this recipe

An Italian dessert made by blending thick cream, milk, gelatin and honey, is simply delicious, light and creamy flavoured with maple and mulberry. Italiano!!!!!

Ingredients for Maple & Mulberry Panna Cotta

  • Whole milk, full fat -01 cup
  • Gelatin, unflavored powdered- 01 tbsp.
  • Heavy cream / whipping cream- 03 cups
  • Honey-1/3 rd cup
  • Granulated sugar- 01 tbsp.
  • Salt – a pinch
  • Maple Syrup- 75 ml.
  • Mulberries, fresh crushed / chopped- 20 nos.
  • For garnishing:
  • Maple Syrup- for drizzling
  • Mulberries, crushed / chopped- 15 nos.
  • Whole mulberries- 06 nos.
  • Fresh mint leaves- 06 nos.

How to cook Maple & Mulberry Panna Cotta

  1. Cuisine- Italian Course- Desserts Servings- 06. Preparation time- 05 to 10 minutes Cooking time- 07 to 08 minutes Chilling time in refrigerator- 06 hours.
  2. In a glass bowl add the gelatin powder, to that add the milk. Now pour this mixture in a non-stick heavy deep saucepan. On a medium flame, stir the gelatin and milk mixture till the gelatin is completely dissolved, for 05 minutes.
  3. Do not let the milk come to a boil. Add the cream, honey, sugar and salt. Stir until the sugar is completely dissolved, for 07 to 08 minutes. Remove from the heat, let it become lukewarm and now add the maple syrup and fresh crushed mulberries.
  4. Mix well. Pour in the dessert glasses ¾ th full. Refrigerate for 06 hours. Spoon the crushed Mulberries on the top of each dessert glass.
  5. You may place a whole mulberry and a mint leaf. Serve chilled.


Chef Tips:

  1. You may use silicon moulds / ramekin moulds also instead of dessert glasses, but then increase the quantity of gelatin to 1 ¼ th tablespoon of unflavoured powdered gelatin.
  2. In this case you the recipe remains the same, only increasing the quantity of gelatin and after refrigerating for 06 hours, you need to demould the panna cotta on a dessert plate and then spoon the crushed mulberries on top and serve.
  3. Too much gelatin makes the panna cotta stiff and cheesy. Too little and, well, you’ve got a puddle on the plate when you unmould it.


Godetevi il vostro dessert ……


  • Tastes:  Scrumptious and delectable |
Contests & Campaigns

Win Prizes. Click for details

Ask a question, give feedback or compliment Reetu Uday Kugaji