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Banoffee Panacotta

5 Ingredient banoffee pannacotta using banoffee milk


  • 300 ml cream
  • 300 ml banoffee milk
  • 7 g gelatin powder
  • 50 g sugar
  • 1 tsp vanilla extract


  • Spray ramekins with cooking spray and wipe off the excess
  • Pour milk into a saucepan and sprinkle gelatin evenly on top. Soften for 5 minutes
  • Warm the milk over low heat and stir frequently. It shouldn't boil or simmer, just hot enough for the gelatin to dissolve
  • Dissolve the sugar in the milk
  • Remove from heat and stir in the cream and vanilla extract
  • Pour into moulds and refrigerate overnight
  • To unmould, fill a bowl with hot water and dip the ramekins in the bowl for a few seconds to release
  • Tip upside down onto a plate and enjoy!