🍮 The Best Pannacotta Recipe — With a Spanish Twist

At La Esperanza Granada, dessert is more than an ending. It’s a little celebration of life. One of our guests’ all-time favorites is our Spanish-style pannacotta. That’s because we infuse this silky, custard-like dream with the flavors and sunshine of Andalusia.

I still remember the first time we served it. A warm evening in the courtyard, fairy lights glowing over the fountain, and the faint hum of guitar from the olive groves. When the first spoonful reached the table, silence fell. Then came a delighted chorus of “¡Madre mía!” and a few happy sighs. That’s when I knew this Italian classic had found its Spanish soul.

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✨ What Makes It “Spanish”

The secret lies in the ingredients — and in the land that gives them life.

We use honey from the hills of the Alpujarras, one of the most scenic and untamed parts of southern Spain. The Alpujarras stretch between the Sierra Nevada mountains and the Mediterranean Sea. It’s a wild landscape dotted with whitewashed villages and terraced orchards. The bees here feed on wild thyme, rosemary, and mountain lavender.

This combination creates a honey that’s floral, deep, and unlike anything else.

The additional magic to our Pannacotta Recipe

Then there’s the sherry. Naturally Andalusian and from Jerez de la Frontera, the birthplace of this storied wine. We love using Pedro Ximénez, a sweet, dark variety made from sun-dried grapes. It’s rich with notes of raisin and molasses. Sherry has been produced in Andalusia for over 3,000 years, and its unmistakable flavor adds warmth and complexity to even the simplest dessert.

And of course, there are the oranges. These are the jewels of Andalusia in winter. From December to February, the valleys around Granada glow with thousands of orange trees heavy with fruit. Their fragrance drifting through gardens and courtyards. In our version of pannacotta, the zest of a single orange captures that scent of winter sunlight perfectly.

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🥣 How to Make Pannacotta with a Spanish Twist

Here’s our simple, foolproof formula — so you can bring a little Andalusian magic to your own kitchen.

🧂 Ingredients : The Best Pannacotta Recipe

• 500 ml (2 cups) heavy cream
• 60 g (¼ cup) sugar
• 2 tsp local honey (ideally from the Alpujarras)
• Zest of 1 orange
• 2 tbsp sweet sherry (Pedro Ximénez from Jerez de la Frontera is perfect)
• 1 ½ tsp powdered gelatin (or 2 sheets if using leaf gelatin)
• 2 tbsp cold water
• 1 tsp vanilla extract
• Optional toppings: sliced oranges, caramelized almonds, or a drizzle of honey

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👩‍🍳 Instructions : The Best Pannacotta Recipe

1. Prepare the gelatin. Sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5 minutes to bloom.
2. Heat the cream. In a saucepan, combine cream, sugar, honey, and orange zest. Gently heat until the sugar dissolves and small bubbles form around the edges (do not boil).
3. Add flavor. Remove from heat. Stir in the gelatin mixture until fully dissolved. Add vanilla and the sweet sherry, stirring gently to infuse the flavors.
4. Pour and chill. Strain the mixture into small glasses or ramekins. Chill for at least 4 hours (or overnight) until softly set.

And, don’t forget:

1. Serve with joy. Garnish with slices of candied orange, toasted almonds, or a drizzle of Alpujarras honey. Serve chilled — ideally on a sunny terrace with birdsong for company.

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🌞 A Little Story

Once, a couple staying with us asked for the recipe to make back home in London. Months later, I received a photo — their anniversary dinner, two little glasses of pannacotta glowing under candlelight, with a note that said: “Tastes like La Esperanza Granada.”

We can’t think of a better compliment.

So, the next time you crave something sweet and simple yet unforgettable, try our best pannacotta recipe with a Spanish twist. It’s proof that happiness can be spooned, shared, and savored — wherever you are.

Read more about Spanish food and cooking in Spain in Travelife Magazine.