Pannacotta Recipe

As part of my recent article in the Irish Times on remission, I included a Panacotta recipe. Simple and delicious, it is a perfect low carb dessert. Here it is.

Pannacotta, with Irish Cream

In Irish, ‘cream’ is ‘uachtar,’ and our president is ‘Uachtarán.’ I imagine the president has an endless supply of fresh Irish cream in the presidential fridge. ‘Pannacotta’ means ‘cooked cream’ in Italian, and it’s a dessert from Piedmont. It doesn’t have much sugar, so I leave it away completely. I use vegetarian gelatine (from carrageenan). It’s naturally salty and amplifies the flavour of the cream. You might have to play with the quantity, depending on the brand.    


  • 227 ml full-fat cream. 
  • 1/4 teaspoon vegetarian gelatine. 
  • Vanilla to taste.  


  1. Warm the cream and gelatine over low heat, stirring, until the gelatine is completely dissolved. 
  2. Remove from the heat. Pour into two moulds or ramekins. 
  3. Refrigerate until set. 
  4. Gently transfer onto a plate and serve with berries, with a squeeze of lemon, or on its own. 

Variations: 1. Add pure cocoa to taste. 2. Cook with a crushed cardamom pod. Strain after cooking. 3. Add cinnamon. 4. Add a shot or two of espresso. 5. Add whiskey. 

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