Orange and cinnamon pannacotta

Ramona Preca makes a simple but impressive dessert that can be made ahead of time so that you have plenty of time to enjoy your guest’s company. 

Orange and cinnamon pannacotta 


  • 1.2l Benna fresh cream 
  • 3 packets gelatin 
  • 90g sugar 
  • Pinch cinnamon 
  • 1 orange, zest only
  • Vanilla essence 
  • ½ shot Drambui  
  • For the jelly topping
  • 40g orange jelly powder 
  • 250ml orange juice


  1. Put the gelatin sheets into a bowl of cold water and let them soak while you heat half of the cream.
  2. Combine the cream, sugar spread in a medium saucepan and put it over medium-high heat.
  3. Bring it to a boil and then remove it from the heat then add the other half of the cream the orange zest, cinnamon and Drambui. 
  4. Squeeze the excess water out of the gelatin and add it to the warm cream.
  5. Stir well to make sure the gelatin has dissolved.
  6. Pour the mixture into six martini glasses and refrigerate, covered, for at least 4 hours.
  7. In the meantime start preparing the orange jelly for the topping by heating the orange juice until boiling.
  8. Add the powdered jelly. 
  9. Pour the mixture over the set pannacotta and place in the fridge until set.

This recipe first appeared on Gourmet Today TV, aired on TVM on 5 February, 2015. 

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