Panna Cotta
Panna Cotta2017-10-26T12:52:36-04:00

Panna Cotta

Presented by McCoole’s at the Red Lion Inn


  • 1 qt. heavy cream
  • 3/4 cup half and half
  • 1 cup sugar
  • 1/2 T vanilla extract
  • 1/2 cup chocolate syrup
  • 1/2 cup chopped hazelnuts
  • 1 oz. unflavored gelatin (such as Knox)
  • 1 cup water


In a 4-quart saucepan, bring heavy cream, half and half, sugar, and vanilla extract to a boil. Remove from heat. Stir in chocolate syrup and hazelnuts and set aside. Bloom gelatin in 1 cup of cold water. Add to cream mixture and mix thoroughly. Ladle mixture into chilled dessert ramekins and refrigerate for 24 hours before serving.

(Makes 8 servings)

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As seen in the Winter/Spring 2016 Issue

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