Xmas Panna Cotta
This is how I wanted to decorate my panna cotta but it didn’t work. Recipe here

Have you heard about this technique for transferring an image to gelatine using wafer or rice paper? I inmediately thought about using it to decorate my favourite panna cotta recipe, which is delicious but not so appealing… Unfortunately it did not work, because my recipes lacks gelatine, and I do not want to alter it since it is perfect the way it is…

So insted I have prepared my favourite panna cotta recipe, and I have decorated it using these chocolate seals I showed you when I prepared the Sacher Cake.

Panna Cotta

Panna Cotta

{Panna Cotta}

Preparación: 10 minutos (más reposo en el frigorífico)

Cocción: 10 min

Raciones: 8 personas


  • 800 ml heavy cream
  • 1 sachet unflavored granulated gelatine (10 g)
  • 100 g sugar
  • 1 vanilla pod


  1. In a saucepan, heat all ingredients, except the gelatine. It should not boil: the heavy cream would loose flavour. Remove from the heat, with a sharp knive open the vanilla pod and add the seeds to the cream.
  2. Add in the gelatine we had reserved previously, and stir until combined
  3. Pour the panna cotta in 8 molds, and chill until set, better overnight
  4. To unmold, fill a bowl with hot water, and run a thin knife around the edge of each Panna Cotta. Dip the mold in the warm water up to its rim, and hold it there for about 15 to 30 seconds. Unmold each onto a serving plate