Panna Cotta Tropicana White Chocolate and Pineapple

  • 60 min
    Preparation time

Panna Cotta is a dessert of Italian origin, so famous that it can be compared to the capriccioso pizza and the Bolognese pasta. It is a pretty simple cooked cream- and it’s exactly that tasty simplicity that is appreciated in the kitchen. It enables further playing with the ingredients. You don’t have to change the panna cotta, you just have to enjoy its uniqueness consisting of whipping cream, milk, sugar and vanilla. You can take it as it is and then enrich it with chopped fruit, fruit puree, or jelly…
Or you could transform it completely! Add the melted chocolate to the whipping cream and then pour the rich chocolate cream over it, and decorate with candied sour cherries… or if you are like us, craving the sun and summer, mix white chocolate in its base and season it all with caramel and pineapple. Panna cotta is another proof that the rich taste of the natural, whipping cream represents a perfect playground for your creativity. Don’t hesitate to add your personal touch to our recipe – and make sure you tell us what were your ideas like!


  • 250 ml of Moja Kravica whipping cream

  • 150 ml of whole fat Moja Kravica milk

  • 70 g of sugar

  • vanilla (or vanilla extract)

  • a small bag of gelatin

  • 100g of white chocolate, chopped so it melts easier

  • pineapple – fresh or from a can

  • a small pomegranate (optional


  1. Mix the milk, cream, sugar, gelatin and vanilla in small pan and put over o stove to heat it. Sitr until the sugar takes to the bottom of the pan and make sure that the liquid doesn’t start to boil.

  2. When everything is heated, and the gelatin and sugar have dissolved, add the white chocolate and stir until it melts. Cool it a little bit and pour it in molds (ideally, silicone molds of any shape, including the plain ones for muffins) or in glasses.

  3. Leave in fridge until it cools completely, at least for 4 hours. Chop the pineapple and peal the pomegranate- and serve it together.

  4. ATTENTION: The mass is enough to make 6-8 little panna cottas in silicone muffin molds or 4-6 glasses if you decide to serve it in glasses (depends how many you are serving).

  5. ADVICE: grill a pineapple circle on a grill pan so it catches color, and then serve the panna cotta on the grilled pineapple circle.

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