Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Vanilla Pannacotta

Posted by Nigel Brown
Nigel Brown
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on Thursday, 16 February 2012

This quintessential Italian dessert is always a crowd-pleaser.

Smooth and delicious, it is very easy to mix together and it best made the day before - so is perfect for stress-free entertaining.

Top with whatever you can find: berries, chocolate... both! This wonderful pudding can be as simple or decadent as you like.


Base your recipe on the following:
For every 100mls of double cream allow 1 sheet of leaf gelatine, 3 drops of vanilla essence and a ¼ teaspoon of castor sugar.


Soften the leaf gelatine in a bowl of cold water and warm the cream sugar and vanilla in a pan to a steaming stage, when the gelatine is softened dissolve it into the warm cream mixture and fill your dish to the brim and chill.

To serve, place the dish in a little hot water and run a knife around the inside of the dish to remove the pannacotta, set on the service plate.

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