Mexican Tres Leches Panna Cotta

Post Category: Signature Recipes

Try my tested recipe, it makes 8-12 servings, so perfect for a dinner party!




1 1/2 cups self raising flour

120g salted butter

1 cup white sugar

2 eggs

1 cup milk

1 teaspoon vanilla

Panna Cotta

1 tin condensed milk

1 tin evaporated milk

600ml-thickened cream

6 sheets (12g) gelatine soaked in cold water for 1 minute, then squeeze.

600 ml cream whipped till soft peak stage


Make the cake by stirring all the ingredients together in a large bowl with a whisk to make a lovely silky batter. Bake in one large bowl (that you will serve this from) or pour into glasses, ramekins, dariole moulds or similar. Bake for approximately 10-15 minutes until the cake is done. If you do one big dish this could take 15-20 minutes, smaller individual ramekins or glass jars could take 8-12 minutes at 180c. Once baked allow to cool.

While the cake is baking place the cream, evaporated milk and condensed milk in a saucepan and heat until the mixture boils. Make sure you stir so the bottom doesn’t burn, the only flavour we want is beautiful creamy milk and cream, if you do burn it start again!  Take the gelatine leaves and put into a large bowl of COLD water for 1 minute, they should go soft like a wet tissue. Grab out the water and squeeze dry. Add to the mixture and and stir until dissolved. Pour over the cake, some will soak in and some will set above the cake, this is the traditional way, you can set it seperately if you prefer and just serve the cake over the panna cotta with fresh cream!

Depending on how large you have made them, they could take up to 6 hours to set so these are perfect made in advance!