Orchid Panna Cotta #SundaySupper

Orchid Panna Cotta

For this week’s Sunday Supper, we had to come up with recipes with 5 or less ingredients.  This could be a challenge, but one that I like!  To tell you the truth, many Italian recipes have just few ingredients as we like to keep things simple, most of the time.  This week though I really wanted to share a dessert recipe, so what to make??  Easy… a panna cotta, a dessert that never fails me.  The basic panna cotta is made with just 5 ingredients: milk, cream, sugar, gelatine and then the flavouring.  Can you believe it?  I still had some of the orchid extract that I used to make my Orchid and Matcha Macarons and so… here goes my Orchid Panna Cotta!  It was delicious.  For all of you who missed out on the macaron recipe and are wondering what orchids taste like… well, they taste like vanilla, but have a stronger floral hint.  This panna cotta was delicate and flowery at the same time.  Make sure to check out all the yummy links at the end of this post to see what my fellow bloggers have come up with!  Enjoy and thank you very much to Alice of Hip Foodie Mom for being a great host!

Orchid Panna Cotta

5.0 from 2 reviews
Orchid Panna Cotta #SundaySupper
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Italian
Serves: makes 4x100 ml (3.5 oz.) panna cotta
  • 300 ml – 10 oz. heavy cream
  • 100 ml – 3.5 oz. milk
  • 80 gms – 2.7 oz. sugar
  • 3 sheets (6 gms – 0.2 oz.) of gelatine or 2 tsp of gelatine powder
  • 2 tsp of orchid extract (I use Artgato Orchid Essence. You can buy it here)
  1. Put the gelatine sheets in cold water for 10 minutes.
  2. Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
  3. Add the orchid extract and mix.
  4. Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
  5. Wet 4x100 ml (3.5 oz.) moulds with water (this will help to release the panna cotta when you are ready to serve it). Pour the mixture into the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
  6. When you want to serve, unmould the panna cotta and serve immediately.

Orchid Panna Cotta

Orchid Panna Cotta

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  1. says

    Stunning! Absolutely stunning, Manu. The floral scent of orchids seems to be drifting off the page and into my living room =)

    Thank you for making an oh so gourmet dessert look oh so do-able =)

  2. says

    What a spectacular panna cotta! I’m hoping I get to try the orchid extract one day!
    PS. I’m SO glad you’ve become one of the SS regulars, Manu :)

  3. says

    Manu ~ what beautiful presentation; just simply gorgeous. I for one have never tasted orchid or can even recollect their scent. Is it flowery just like roses?

    It looks delicious and I will need to give Panna Cotta a try with my usual adaptions. Thank you!

  4. says

    I lived for years and years in the land of orchids (That is to say, Asia, including Malaysia, Singapore and Indonesia) and never knew they could be used for flavoring. What a beautiful panna cotta, Manu!

  5. says

    My grandmother has orchids on her back porch, they are such a beautiful flower and really elevate your panna cotta…Love it!

  6. says

    WOW I really want to try an orchid! A floral vanilla sounds delicious and unlike anything I have ever tasted before. This is going on my culinary bucket list. :)


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