Photo Tutorial

You'll find on this page, the step by step photo tutorial for Panacota. We've made this into an elegant layered dessert ideal for dinner parties...and it's so incredibly easy.

To go to the full recipe with the proportions of ingredients and instructions, just click on the photo.

Click on the photo to go to the full recipe

panacota served

Here are the ingredients and I ask you to take note of the molds with lids.  These make it ever so simple to produce perfect jellos, custards, panacota or anything that needs chilling in a mold.

The way it works is that when your molded dessert is ready to be served, upend it onto a plate, so that the wider part is at the bottom and the small lid at the top. Remove the little lid. The air pressure pushes the chilled item and it slides down perfectly without any need for prodding and poking.

ingredients for panacota

The ingredients are:

  • milk
  • cream
  • instant coffee powder
  • sugar
  • gelatin
  • strawberry jello crystals
  • grapes

Here's what you do:

First of all, tip all the ingredients other than the jello crystals and grapes into a saucepan and bring to a gentle simmer.  Naturally, gently stir to combine.

Remember, dairy products like the milk and cream should not be boiled. Bringing the mixture to a simmer is just to combine the ingredients for the panacota.

panacota ingredients tossed into a pot

Then pour the mixture into 6 molds with their bottom lids affixed. It's a good idea to check that the lids are firmly in place.

Notice there's my pastry brush. Here's a secret to using these molds - oil them and use the brush to evenly spread around the oil. This will help your dessert slip down smoothly on release.

Pour only to about 1/2 or 3/4 full as you need to leave room for the jello and fruit.

Chill in the refrigerator till firm, for about 4 hours.

panacota mixture about to be poured into oiled moulds

Now when it's firm, place some small pieces of fruit and in this instance, I've used grapes to give a contrast in color.

grapes placed on chilled panacota

Make up the jello according to instruction on the packet but be sure to use only 3/4 of the recommended amount of water as we want a firm and not wobbly layer of jello.

Pour the mixture into the molds to fill them and place them back in the fridge to set.  It'll take another 3 to 4 hours.

jelly layer on top of panacota

To release it from the mold, see how I've upturned the molds so that the larger part is on the plate, and then I've removed the little lid. You'll see it slide down the sides perfectly!

panacota being released from mold

Now wasn't that easy!


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