Milo Panna Cotta with Mike Reid

Simple. Decadent. Delicious.

Milo + Norco Milk = Two Aussie icons featured together in this delicious Milo Panna Cotta the whole family will love.

At Norco we are partnering with Plate For A Mate to support The Black Dog Institute to turn ground breaking research into lifesaving action and support the mental health of Aussie Farmers. More than half of Australian farmers agree mental health is a growing concern in their community, with close to a third of Aussie farmers report declining mental health over the years. While mental illness doesn’t discriminate and it affects people from all walks of life — over 60% of our farmers have said they have experienced anxiety and 45% have experienced bouts of depression. Support our Aussie farmers and donate today visit Plate For A Mate.


Cook, Capture, Conquer Competition Time!

Whip up a culinary masterpiece using your favourite Norco dairy products. Then, post your creation on Facebook or Instagram, tag us in, and stand a chance to win 1 of 10 exclusive recipe books from Plate For A Mate’s celebrity chef lineup. Let the kitchen battle begin! Competition details here.



Serves: 4

2½ gelatine leaves
300ml Norco Thickened
100ml Norco full cream milk
65g Milo
40g caster sugar
pinch of salt
1 tsp cocoa powder for



1. Fill a bowl with ice cold water, add the gelatine and leave to soften for 10 minutes.
2. Squeeze out the excess water and set aside.
3. In a saucepan, warm the cream, milk, Milo, sugar, and salt until steaming, then take off the heat and whisk in the softened gelatine until it dissolves. Cool slightly before adding to panna cotta moulds.
4. Decant your panna cotta onto your plate, dust with the cocoa powder and add a dollop of extra thick cream.