Lemon Myrtle Panna Cotta
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Lemon Myrtle Panna Cotta

Author: Adapted from MasterChef Australia Volume Two page 242


  • leaves gelatine
  • 200 mls milk
  • 55 g castor sugar – I used fructose
  • 1 teaspoon lemon myrtle
  • 200 mls cream


  • cover the gelatine leaves with cold water and leave to soak for 5 minutes
  • while you are waiting heat the milk, the castor sugar and the lemon myrtle in a saucepan
  • stir over a low heat while the sugar dissolves
  • squeeze out the gelatine and add it to the milk
  • stir while it dissolves – this should not take long
  • pour the milk through a sieve into the cream
  • mix well and pour into your moulds or even a glass bowl for serving
  • leave to set in the fridge for at least 6 hours