Tant Sannie Panna Cotta

There is something so beautifully simple and elegant about a vanilla panna cotta, and this classic cold dessert is perfect for the searing mid-summer heat. Panna cotta is one of the most universally loved Italian desserts, and the real vanilla flavour combined with a delicious coffee caramel makes this dish a natural fit for the fragrant spice and creamy notes of our very own Tant Sannie se Melktert liqueur. It's the finest traditional flavours of Italy and South Africa meeting in a thoroughly modern dessert that is both decadent and refreshing.


For the panna cotta

  • 2 sheets of gelatin
  • 300 ml double cream
  • seeds of 1 vanilla pod
  • 115 g caster sugar
  • 100 ml Tant Sannie se Melktert liqueur
  • 50 ml buttermilk

For the coffee caramel:

  • 2 tablespoons hot water

  • 4 teaspoons instant coffee powder

  • 200 g caster sugar

  • 40 g salted butter

  • 150 ml double cream


Make the panna cotta by soaking the gelatin in a bowl of cold water for 5 minutes. Warm the cream, Tant Sannie se Melktert liqueur, vanilla seeds and caster sugar in a pan to a gentle simmer. Remove from the heat. Stir well to make sure all the sugar has dissolved. When the gelatin is soft, remove it from the water and squeeze out any excess moisture. Add it into the warm cream and stir until dissolved. Stir in the buttermilk. Pass the mixture through a sieve into a jug, then pour into 4 greased round ramekins. Place in the fridge and leave to set for at least 4 hours or overnight.

To make the caramel, scatter the sugar over the base of a clean frying pan. Place on a medium heat and do not stir. Allow it to melt slowly in the pan until dark golden brown. Once brown remove from the heat and carefully add the butter to the pan. Then stir in the cream and coffee (which you first mix with 2 tablespoons of warm water to dissolve). If it goes a little lumpy, simply place it back on the heat and allow everything to melt together. Once melted and combined, remove from the heat and leave to cool. When ready to serve, take the panna cotta out of the fridge at least 30 minutes before serving, turn over onto a plate – then pour over the cooled coffee caramel and serve.


As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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