I have tried many recipes to master the techniques of a silky and wobbly Panna Cotta and all of them have failed. But thanks to chef Francesco Sellitri who has kindly shared his recipe I finally found the perfect Panna Cotta. This Panna Cotta is creamy in texture with a milky and a sweet vanilla taste. All the ingredients transform themselves into a rich custard that melts in your mouth.


  • 500g cream
  • 200g full cream milk
  • 110g sugar
  • 10g gelatine sheets
  • 1/2 teaspoon vanilla paste

Ingredients for Caramelised figs

  • 8 figs
  • Sugar
  • Balsamic vinegar
  • Butter

Method for the Panna Cotta

  • Add the sheets of gelatine to a bowl of cold water and soak for 5 minutes
  • Pour the milk, cream and vanilla paste into a saucepan with the sugar. Stir to combine and bring to a simmer, then remove from the heat.
  • Take the gelatine out of the cold water and squeeze out the excess water, then add to the milk mixture. Stir until completely dissolved.

  • Pour the mixture into a jug and tip into the ramekins (moulds) and place in the fridge to set for at least a couple of hours or overnight.

Method for the Caramelised figs

  • Cut the figs in half, sprinkle sugar on top and place them cut side down in a buttered pan.
  • When it starts to caramelise, add a little balsamic vinegar and butter and let it caramelise for a little longer.


  • Weigh the gelatine sheets, for this recipe it has to be 10g exactly. If you change the amount you will end up with a hard Panna Cotta that is not wobbly!
  • I also caramelised plums as they are in season at the moment in Australia. They worked very well using the same method as for the figs.

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