Olive Oil Panna Cotta

Categories: Desserts

Serves: 8-10 in Espresso cups, 6 in 125ml dariole moulds Preparation time: 20 Cooking time: 5



  • 4 leaves gelatine
  • 600ml double cream

  • 200g caster sugar
  • 100ml whole milk
  • ½ tsp vanilla essence
  • zest of 1 lemon
  • 50ml Filippo Berio extra virgin olive oil


  1. Soak the gelatine in a bowl of cold water.
  2. Pour the cream and milk into a small pan and add the sugar. Bring to a simmer and stir until all the sugar has dissolved.
  3. Remove the gelatine from the bowl and squeeze out excess water. Add the gelatine to the warm cream and stir until dissolved.
  4. Pour the mixture through a sieve into a clean bowl. Add the vanilla, lemon zest and whisk in the olive oil to emulsify with the cream.
  5. Lightly oil each mould with olive oil. Divide the mixture between the moulds and leave to set in the fridge for 4 hours minimum or ideally overnight.
  6. Turn out the panna cotta by dipping the bottom of the mould into a bowl of boiling water. Invert the mould onto a plate and serve sprinkled with crushed cantuccini, lemon zest and thyme leaves.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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