Stefano de Pieri's recipe for the classic Italian dessert, panna cotta, has a tangy twist with the addition of gorgonzola. It is sure to delight and surprise anyone who tries it.

Remember to factor in the setting time for the panna cotta, which is about 3-4 hours.

Cook time
10 mins

Prep time
15 mins


Recipe provided by: Stefano de Pieri

  • 1 litre of cream
  • 30g of Gorgonzola cheese
  • 80g of Haughton Honey
  • 10cm of orange peel
  • 4g of gelatine (2 sheets)
  • A fee coffee beans (perhaps 4-6)
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Put all the ingredients except the gelatine into a large saucepan and bring to just under the boil. Remove from the heat and leave to cool slightly.
  2. Soften the gelatine in a little water, squeeze and add to the cream mixture. Strain through a fine sieve. Taste for sweetness and add a little more honey if you like.
  3. When the mixture is cold, pour into lightly greased dariole moulds or small ramekin dishes and refrigerate. If you don’t have suitable moulds you can simply spoon it straight from a large bowl. It may not look as elegant but it will do. The panna cotta should have a faint and pleasant taste of gorgonzola.
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