Welcome to
We don’t have a website for your country yet. Would you like to continue on Anchor New Zealand?
This is a fabulous dessert that is deliciously creamy and complemented beautifully by the sweet crunchy, nutty praline. You can make everything ahead of time and pull it out of the fridge when you’re ready to serve.
Panna Cotta
1 litre Anchor Cream
50g caster sugar
2 vanilla pods, split and seeds scraped out (or 1 teaspoon vanilla paste – not essence)
3 tsp gelatine powder
Praline
100g caster sugar
2 tbsp cold water
1/3 cup slivered almonds
Sorry no results can be found | View all our products
Sorry no results can be found | Explore all our recipes
Sorry no results can be found | See all our nutrition stories