Panna cotta trio with extra virgin olive oil


500 ml cream
1 Madagascar Bourbon Vanilla Bean
75 g sugar
6 g gelatin (~3 sheets)
1 tbsp Inserrata PGI EVO oil

Mango and basil topping
½ mango
2 tsp Inserrata PGI EVO oil
1 sprinkle of brown sugar
the juice of 1/4 lime
basil to taste

Red fruits and chocolate topping
blueberries or red fruits, to preference
1 tbsp brown sugar
20 g 80% dark chocolate

Preparation Time10 mins
Inactive3/4 h
LevelVery Easy
Servings4 pannacotta

Panna cotta is one of the most simple dessert preparations, and when made at home, choosing fresh cream, it is an excellent after meal: very tasty, and very easy and quick to make.
The beauty of panna cotta is that, once the pudding has been made, it can be topped in many different ways: to each person their favourite, also taking into consideration the flavours of the preparations served during the meal!

We made our panna cotta by flavoring it with extra virgin olive oil, and enriching it with two types of toppings: mango and basil, and blueberries (or red berries, to preference), dark chocolate and brown sugar; both versions were then served with a drizzle of Inserrata Toscano PGI EVO Oil on top (do you want to find out why we chose this oil? Read our review!)


Watch our video recipe.

  1. Pour the fresh cream into a saucepan.
  2. Put the gelatine sheets in a bowl with some cold water. Leave them in for 10/15 minutes, then wring them to remove the excess water.
  3. Cut the vanilla pod lengthwise, remove the seeds with the tip of the knife and put them in the pan with the cream.
  4. Add the sugar and Inserrata PGI EVO oil.
  5. Heat the cream over medium heat, stirring it from time to time.
  6. Once the cream becomes hot, add the gelatin sheets and stir well until melted.
  7. Once the cream reaches boiling point, turn the heat off.
  8. Pour the cream into your serving cups (we used 11cm mugs to make four puddings).
  9. Allow the cream to cool down to room temperature (~20 minutes), then cover your panna cotta with some cling film, and refrigerate to let them solidify; this will take ~4/5 hours, so make sure to prepare your dessert in advance.
  10. In the meantime, make your favorite toppings. We made two:
    1. Mango and basil – cut the mango into very small cubes, put them in a colander and let the juice drain a little. You can use the basil by cutting the leaves as they are, or by mixing them with lime, sugar and EVO oil.
    2. For the second one, rinse the blueberries and dry them; add flakes of dark chocolate and the brown sugar directly on top of your panna cotta.
  11. Finally, a nice drizzle of Inserrata PGI EVO oil! Enjoy your dessert!

Discover other extravirgin olive oils to pair with this recipe on our e-shop!

What other panna cotta toppings can you make using extra virgin olive oil?

Here are some ideas for panna cotta toppings made with extra virgin olive oil:

  • Toasted almonds with EVO oil and honey;
  • Strawberries, white chocolate flakes and extra virgin olive oil;
  • Coconut, passion fruit, cane sugar, rum and EVO oil;
  • Chocolate and hazelnut cream, with extra virgin olive oil;
  • Caramel and EVO Oil;
  • Carrot cream, sugar, coffee, and EVO oil;
  • Candied fruit and toasted pistachios. with EVO oil;
  • Kiwi, mint and extra virgin olive oil;
  • Orange jelly, cinnamon and EVO Oil;
  • Wine reduction sauce, cloves and EVO Oil;
  • Lime, mint, gin, cane sugar and extra virgin olive oil;
  • Caramelized pears, Parmigiano Reggiano flakes, pepper, and EVO oil.