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Olive oil panna cotta

Olive oil panna cotta

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The subtle fruity notes of Filippo Berio's Extra Virgin olive oil infuse this classic Italian panna cotta. Add a hint of fresh lemon zest and top with crushed cantuccini for a deliciously luxurious dessert that'll make any diner feel like they're in the Mediterranean.  


4 leaves of Gelita gold leaf gelatine

600ml double cream

200g caster sugar

100ml whole milk

1/2 tsp vanilla essence

Zest of 1 lemon

50ml Filippo Berio Extra Virgin olive oil


Soak the Gelita gelatine leaves in a bowl of cold water.

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. 

Remove the gelatine from the bowl and squeeze out excess water. Add the gelatine to the warm cream and stir until dissolved. 

Pour the mixture through a sieve into a clean bowl. Ass the vanilla, lemon zest and whisk in the Filippo Berio Extra Virgin olive oil to emulsify with the cream. 

Lightly oil each mould with olive oil. Divide the mixture between the moulds and leave to set in the fridge for a minimum of 4 hours. 

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. 

Olive oil panna cotta

Courtesy of Filippo Berio

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