Birch Panna Cotta

Birch Panna Cotta



3 leaves gelatine (4.8g)

600ml double cream

130 -150ml pure Birch syrup

200ml full fat milk

Serves 8


1. Soak the gelatine leaves in cold water. 

2. Pour the cream into a pan and heat gently while stirring. 

3. Add the Birch syrup and stir until the syrup has mixed in completely. 

4. Bring just to a simmer and then take off the heat. 


5. Squeeze out the gelatine and then stir it into the warm cream / syrup mixture until it is fully dissolved.  

6. Stir in the milk. 

7. Grease the inside of 8 espresso cups, bowls or small ramekins with vegetable oil and pour in the mixture, dividing it between them. 

8. Cool and then refrigerate for at least 4 hours or overnight. 

9. To turn out, put the dishes briefly in boiling water and then invert onto plates. 


Recipe credit: Elizabeth Barker