panna cotta with fruit and parma ham crips on plates behind

Clementine Panna cotta

Creamy citrus scented panna cotta Served with roasted figs and honey glazed Parma ham crisps
Allow at least 2 hours for the panna cotta to set.
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 1 day 1 hour 55 minutes
Servings 4
Calories 401kcal
Author Jacqueline Bellefontaine


pana cotta

  • 65 g caster sugar
  • 65 ml water
  • finely grated zest of 2 clementines
  • 1 tsp vanilla paste
  • 2 leaves of gelatine
  • 300 ml full fat yogurt
  • 200 ml double cream

roasted fruits

  • 1-2 firm ripe figs
  • 1 tbsp runny honey
  • 2 clementine’s
  • 2 tbsp Grand Marnier or Cointreau

Parma ham crisps

  • 1-2 slice of Parma ham
  • 2 tsp runny honey


To make the Clementine Panna cotta

  • Place the sugar, water and clementine zest to a small pan. Add the vanilla paste. Heat gently,  stirring until the sugar has dissolved.
  • Place the gelatine into a bowl of cold water for a few minutes to soften, then remove from the water and add to the pan. Gently swirl the pan so that the gelatine dissolves.
  • Fold the yogurt and cream together in a bowl. Stir the clementine syrup through the yogurt and cream. Divide between large wine glasses and place in the fridge to set for a few hours.

To make the honey Parma ham crisps

  • Preheat the grill to high. Lay the Parma ham out on to a large baking sheet and brush all over with the honey. Grill for 30 seconds to 1 minute until crisp and golden.
  • Remove from the baking sheet, allow to cool and cut into squares. Set aside until ready to serve.

For the roasted figs

  • Preheat the oven to 180°C( 160°Cfan)/350°F/gas mark 4. Cut the figs into quarters and place in a shallow roasting dish.
  • Peel the Clementine’s and place in the roasting tin with the figs. Drizzle over the honey and Grand Marnier. Roast for 15 minutes until tender, allow to cool.

To Serve

  • Arrange the roasted figs and Clementine’s on top of each Panna cotta, drizzle with a little of the roasting syrup, and top with honey glazed Parma Ham crisps.


Calories: 401kcal | Carbohydrates: 35g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 105mg | Potassium: 411mg | Sugar: 32g | Vitamin A: 810IU | Vitamin C: 18.7mg | Calcium: 166mg | Iron: 1.1mg