Grappa Panna Cotta

Grappa Panna Cotta

Side Dish 

  • 2


  • Easy


  • Preparation time

  • Cooking time


  • 3 ½ sheets gelatin
  • 1 ½ cups plus 2 ½ tbsp whipping cream
  • ¾ cup whole milk
  • ½ cup sugar
  • 2 tbsp good quality grappa
  • Good quality olive oil
  • Maldon sea salt


Bloom the gelatin in cold water for 10 minutes, drain and screen out the excess. Bring the cream, milk and sugar to a boil over medium heat, remove from the stove and whisk in the gelatin until fully dissolved.

Strain the mixture through a fine mesh sieve into a clean bowl and whisk in the grappa. Pour the panna cotta mixture into 6 ramekins and place in the refrigerator to set (overnight is best). Drizzle with the good olive oil and sprinkle a few flakes of Maldon on each one before serving.

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