I was given a jar of preserved guavas by Sophia Lindop a while back and it immediately reminded me of my grandmother and desserts from my childhood. Desserts of tinned fruit with a splash of evaporated milk. It was those bowls of memories that lead me to this recipe for Three Milk Panna Cotta.

Three Milk Panna Cotta

Preserved Guavas in Bowl

I wanted to capture those memories and flavours in a dessert but a bit more elegant. Yet still easy and as delicious. I used my go to panna cotta recipe,  this recipe for Buttermilk and Lime Panna Cotta. The recipe contains cream, buttermilk and fresh milk and all I did was to replace the fresh milk with evaporated milk. I kept the buttermilk as I wanted the panna cotta to still have some “tang”, especially if the dessert is topped with the very sweet preserved guavas and syrup.

Evaporated milk (my mom refers to it as “Ideal milk”), also known as unsweetened condensed milk in some countries, is cow’s milk with about 60% of the water removed. It is different from condensed milk, which contains added sugar whereas evaporated milk has no sugar added.

When it comes to how much gelatine to use, you need to follow the instructions of the product you purchase. I think this panna cotta recipe looks at its best served in a glass with the fruit served on top, so you can go for quite a soft set. But not too soft that the fruit sink to the bottom! So my recipe calls for 4 – 6 sheets but do check the instructions of the product you use. I find that the harder the set, the less creamy the panna cotta tends to be.

Any preserved fruit will do as a topping. Spiced, stewed fruit will be delicious too.

I hope you enjoy this recipe for Three Milk Panna Cotta. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made.

Three Milk Panna Cotta

Three Milk Panna Cotta


  • 4 - 6 gelatine leaves (check instructions on the brand you use, you want a soft set)
  • 80ml water
  • 200g white sugar
  • 250ml cream
  • 1 tsp sea salt
  • 375ml buttermilk
  • 380ml (1 tin) evaporated milk


  1. Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)
  2. Place the sugar, cream and salt in a saucepan and stir over a medium heat until the sugar has dissolved
  3. Bring the cream to the boil and remove from the heat
  4. Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined
  5. Stir in the buttermilk and evaporated milk
  6. Pour the mixture into 6 – 8 glasses depending on their size and refrigerate for a minimum of 4 hours
  7. Serve with preserved fruit on top
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Two Cheese Dutch Baby with Bacon
Ostrich and Mushroom Stroganoff



Leave a Reply

error: Image can be purchased on www.stockfood.com