Birch Panna Cotta

Guild of Fine Food

Guild of Fine Food

Standard Supplier 31st January 2020
Guild of Fine Food

Guild of Fine Food

Standard Supplier

Birch Panna Cotta

240 min

This recipe for Panna Cotta uses birch syrup from The Birch Syrup Company. Join us at Fine Food Show North in Harrogate next month to meet them in person and try birch syrup for yourself.


  • 3 leaves gelatine (4.8g)
  • 600ml double cream
  • 130 -150ml pure Birch syrup
  • 200ml full fat milk


1. Soak the gelatine leaves in cold water.
2. Pour the cream into a pan and heat gently while stirring.
3. Add the Birch syrup and stir until the syrup has mixed in completely.
4. Bring just to a simmer and then take off the heat.
5. Squeeze out the gelatine and then stir it into the warm cream / syrup mixture until it is fully dissolved.
6. Stir in the milk.
7. Grease the inside of 8 espresso cups, bowls or small ramekins with vegetable oil and pour in the mixture, dividing it between them.
8. Cool and then refrigerate for at least 4 hours or overnight.
9. To turn out, put the dishes briefly in boiling water and then invert onto plates.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.