Birch Panna Cotta

Guild of Fine Food

Guild of Fine Food

Standard Supplier 31st January 2020

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.

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