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Recipe: Charlotte Ree's Nutella Panna Cotta

Recipe by author and content creator, Charlotte Ree.

I love a dessert that I can prepare in advance, pop in the fridge and forget about so that I can focus my attention on my other courses and then be surprised by the delight of having prepared something earlier. This is that dessert for me. A deceptively simple Nutella panna cotta. Whilst beautiful served just on its own, the real hero here is the delightful addition of a chocolate and biscuit crunch.


  • 4 gold-strength gelatin sheets
  • 750ml pouring cream
  • 250ml full cream milk
  • 1 cup Nutella
  • 1 tsp vanilla bean paste
  • Roughly chopped good quality dark chocolate, to garnish
  • Roughly crushed Amaretti biscuits, to garnish


  1. Place the gelatin in a bowl of iced water and set aside to bloom until softened. Combine cream, vanilla bean and Nutella in a small saucepan over medium heat and bring to the boil, stirring occasionally. Remove from the heat.

  2. Squeeze excess water from gelatin and stir into cream mixture until dissolved completely. Pass through a fine sieve into a pouring jug.

  3. Pour your Nutella mixture into your chosen panna cotta moulds and refrigerate until set - a minimum of four hours. To serve, remove from the fridge and top with your chopped dark chocolate and crushed amaretti.

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