This caramel panna cotta recipe from Josh Eggleton is simply delicious, with its caramelised sugar it makes a real treat. It's also a wonderfully easy pudding to prepare.  If you haven't made a panna cotta recipe before this is certainly one to try out

To make the gingerbread recipe, pre-heat the oven to 150°C/Gas mark 2. Sieve the plain flour, dark brown sugar, mixed spice, bicarbonate of soda and ground ginger together. In a heavy based saucepan, melt the butter, treacle and syrup together
Add the milk and egg, along with the sieved dry ingredients into the saucepan. Pour contents of saucepan into a tin lined with baking parchment
Bake the gingerbread for approximately one hour. Once baked and cooled but still a little warm, wrap in cling film and leave to age for two days, this is desirable though not essential
For the panna cotta recipe, combine the milk, cream, and the seeds you have scraped from the vanilla pod in a heavy based pan
Bring this to the boil, then slowly simmer until reduced by one third. Meanwhile soak the gelatine leaves in cold water for at least four minutes. Add the soaked gelatine leaves to simmering liquid
In a separate heavy based pan, place the caster sugar with one tablespoon of water. Cook until it’s a dark caramel colour
Pour the caramel into the reduced cream mix, whisking continually. Take care as the caramel may spit
Once the caramel and cream mixture has combined, pass through a sieve in case you have any sugar lumps. Pour into a dariole mould and leave the panna cotta to set in the fridge for 4 hours
To plate, dip the dariole moulds into boiling water for 5 seconds to help loosen when you wish to serve. Invert the puddings onto a dessert plate and slowly remove the the panna cotta
Slice the gingerbread and serve with panna cotta
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Panna cotta recipe with a sweet white wine


Panna cotta recipe

  • 150ml of milk
  • 600ml of double cream
  • 150g of caster sugar
  • 2 1/2 bronze gelatine leaves
  • 1 vanilla pod

Gingerbread recipe

  • 225g of plain flour
  • 60g of dark brown sugar
  • 1 1/2 tsp of mixed spice
  • 1 tsp of bicarbonate of soda
  • 2 1/2 tsp of ground ginger
  • 120g of unsalted butter
  • 170g of black treacle
  • 85g of golden syrup
  • 140ml of milk
  • 1 egg


  1. 200ml Dariole moulds
  2. 350ml Ginger bread tin

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This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread

Panna cotta recipe Tweaks

What's this?
850ml of Golden Syrup is FAR too much. The recipe comes out too liquid and doesn't set even after double the cooking time. Reduce to 150ml and the recipe works much better. Would be good to get someone to check though.
8 December 2012
Thanks for the tweak Rvodden, the error has now been fixed.
13 February 2013

How to split a vanilla pod