Pannacotta with Splendia jelly

Incredibly easy to make, this typical Tuscan dessert will thrill your senses! The result is a silky custard-like dessert that pairs perfectly with our wine jellies.



  • Difficulty: Easy
  • Product: Sausage and saffron sauce
  • Time: 35 minutes


  • 2 cups whipping cream
  • 4 oz sugar
  • 4 gelatin sheets
  • ½ stick vanilla
  • 1 jar Splendia wine jelly


    Soak the gelatin in a bowl of cold water for 10 minutes. In the meantime, butterfly the vanilla bean using a pairing knife. Use the blade of the knife to remove the seeds. 

    Place the cream, sugar and vanilla seeds in a saucepan and bring to a boil while stirring with a whisk.

    After the cream has come to a boil, leave it on the heat for 2 or 3 seconds, then remove from the heat and add the gelatin sheets, drained and squeezed. Stir to allow the gelatin to melt into the cream.
    Pour the mixture into small panna cotta molds. If you prefer, you can first transfer the mixture into a pitcher to make the process easier. Then, place the molds in the fridge for at least 3 hours.

    Remove the panna cotta from the fridge and demold it by placing the molds in a pot of hot water for a second. Remove the panna cotta from the mold and place on a plate.
    Garnish the panna cotta with the Splendia jelly and serve immediately.

    CHEF'S TIPS - If you want to make a low-fat panna cotta, try substituting half of the cream with an equal amount of milk, baring in mind that the consistency and flavor of the dessert will be slightly different.

    WINE PAIRING SUGGESTION: Splendia Fragolino

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