Panacotta – The “Greek” approach


Panacotta is a very popular dessert worldwide. Everyone has tasted some version somewhere.

Here’s a very easy, quick, semi-salty version that I like very, very much.

Katiki cheese (in Greece called : “Katiki Domokos“)

can be found in Greek markets,

or ethnic groceries and cheese specialty shops.

It’s a soft cheese, ideal to use as a spread with appetizers, too.


100 gr : 10g proteins, 3g carbohydrates, 13g fat

600 gr cream

100 gr milk

60 gr sugar

3 gelatine sheets (soaked in cold water to soften)

300 gr “katiki” cheese


300 gr honey

50 gr warm water

1 tsp of freshly ground pepper (black, white, red pepper mix)


In a saucepan, pour the cream, milk and sugar over a medium heat.

When it starts to inflate remove from heat and pour in the gelatine sheets.

Add the “katiki” cheese blending vividly until you see a smooth cream. 

As soon as it cools down, serve in small cups and place them

in the refrigerator for at least 3-4 hours.

When ready to serve, pour some sauce over each panacotta with a tbsp.

That’s it!!! Your friends and kids are gonna love it.


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