Red velvet Panacotta

By Afroz Shaikh  |  18th Jun 2017  |  
4 from 1 review Rate It!
  • Photo of Red velvet Panacotta by Afroz Shaikh at BetterButter
Red velvet Panacottaby Afroz Shaikh
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About Red velvet Panacotta Recipe

This recipe was developed by me when we had few extra cream cheese frosted red velvet cupcakes after a party.

Red velvet Panacotta is a popular aromatic and delicious dish. You can try making this amazing Red velvet Panacotta in your kitchen. This recipe requires 15 minutes for preparation and 20 minutes to cook. The Red velvet Panacotta by Afroz Shaikh has detailed steps with pictures so you can easily learn how to cook Red velvet Panacotta at home without any difficulty. Red velvet Panacotta is enjoyed by everyone and can be served on special occasions. The flavours of the Red velvet Panacotta would satiate your taste buds. You must try making Red velvet Panacotta this weekend. Share your Red velvet Panacotta cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Afroz Shaikh for inputs. In case you have any queries for Red velvet Panacotta you can comment on the recipe page to connect with the Afroz Shaikh. You can also rate the Red velvet Panacotta and give feedback.

Red velvet Panacotta

Ingredients to make Red velvet Panacotta

  • 2 -3 Red velvet cupcakes
  • 5 tbsp of cream cheese frosting
  • 1/2 cup Heavy cream
  • 1/2 cup Milk
  • 1 1/2 tsp gelatin powder
  • 1 tbsp sugar
  • 1/4 tsp vanilla essence

How to make Red velvet Panacotta

  1. Use stale cupcakes for this recipe. With help of food processor crumble the cupcakes. Keep it aside.
  2. Sprinkle the gelatine over the cold milk in a bowl and let stand 5 to 10 minutes. Heat the heavy cream and sugar in a pan.
  3. Once the sugar is dissolved, remove from heat and mix vanilla essence.
  4. Pour gelatine in the very warm cream and sugar mix and stir until the gelatine is completely dissolved.
  5. Now whisk in the cream cheese frosting. When panacotta mix is completely cool add the crumbs of red velvet cupcakes leaves few tsp for garnishing.
  6. Gently stir in the crumbs so that it is evenly distributed.
  7. Grease two ramekins mould and pour the red velvet panacotta mix in it. keep in fridge for 5-6 hours to set.
  8. To de mould the Panacotta, place the mould in warm water for a minute and then invert it on to the plate.
  9. Top it with cupcake crumbs and serve.

My Tip:

Serve with drizzle of strawberry crush.

Reviews for Red velvet Panacotta (1)

Reema Garg3 years ago


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