- Sweet
- For The Family
Milo Panna Cotta
This Milo Panna Cotta with Mike Reid is a playful twist on a classic dessert, blending silky Italian elegance with the unmistakable, comforting flavour of Milo. The result is a panna cotta that’s creamy, lightly malty, and just sweet enough—set to that perfect wobble that makes each spoonful feel luxurious.
Mike’s take brings a sense of fun without losing refinement. The Milo infuses the panna cotta with a warm, chocolatey depth, while the smooth, cool texture keeps it light and endlessly enjoyable. It’s the kind of dessert that sparks nostalgia yet feels fresh and modern on the plate.
Whether served simply or dressed up with a drizzle, crumble, or fresh fruit, this panna cotta is a guaranteed crowd-pleaser—easy to prepare, delightful to eat, and full of that uniquely Aussie charm.
What You’ll Need
2½ gelatine leaves
300ml Norco Thickened Cream
100ml Full Cream Milk
65g Milo
40g caster sugar
Pinch of Salt
1 tsp cocoa powder for dusting
Fill a bowl with ice cold water, add the gelatine and leave to soften for 10 minutes.
Squeeze out the excess water and set aside.
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.
Decant your panna cotta onto your plate, dust with the cocoa powder and add a dollop of extra thick cream.
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Norco Thickened Cream
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