Easy and delicious and perfect for the colder season is this cinnamon amaretto panna cotta. The panna cotta is served with poached pears.

cinnamon amaretto panna cotta

Cinnamon amaretto panna cotta

For some reason pannacotta has the name of being a difficult dessert… But to be honest they don’t come any simpler than these cinnamon amaretto panna cotta! Making the dessert is literally just ten minutes of your time. The waiting on the other hand takes at least four hours. What can go wrong with panna cotta? I think the biggest hurdle is the fact that it is not set enough. If I make a cinnamon amaretto panna cotta and am a little stretched for time I will just put it in a glass. Like I did here.

I didn’t use a whole lot of sugar in this recipe as I found the amaretto also gave it a sweet note. If you have more a sweet tooth you can add a bit more sugar if you want.

cinnamon amaretto panna cotta

Serve with delicious poached pears

It saves you having the cinnamon amaretto panna cotta collapse at the moment you turn it over. I don’t like too much gelatin, so I generally use no more than 3 sheets. And that means that you will have to give it time before it is properly set. At least four hours and preferably the whole night. Ideal if you have guests because you save yourself the stress of a last minute dessert and you can make it the day before!

I served these with poached pears. I used verjuice for this but that is maybe not easily available. If you cannot find it you can also use regular poached pears. For the little layer on top I used the poached liquid. I didn’t add any gelatin to that but I did make sure it was completely cooled down.

cinnamon amaretto panna cotta

Cinnamon amaretto pannacotta

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Delicious panna cotta that is perfect for the colder months of the year
Decorative clock showing preparation time
Prep time 11 minutes
Cooking time 4 hours
Total time 4 hours 11 minutes

6 people


  • 6 panna cotta moulds


  • 500 ml whipping cream
  • 125 ml milk
  • 3 cinnamon sticks
  • 1/2 teaspoon ground cinnamon
  • 40 g sugar
  • 3 sheets gelatin
  • 2 tablespoons amaretto

Poached pears in verjus

  • 1 kg Wilder Gieseman pears or another pear that can be poached
  • 1 cup verjuice
  • 3 star anise
  • 3 sticks cinnamon
  • 6 green cardamom pods crushed
  • 1 pomegranate juice only
  • 3 tablespoons sugar use sugar to taste and depending on the sweetness of the pears

How to make the cinnamon amaretto panna cotta

  • Bring the milk, cream, cinnamon sticks, ground cinnamon and sugar on medium heat to the boil, take the pan of the heat and leave to stand for about an hour to infuse the flavors into the cream.
  • Soak your gelatin leaves for 5 minutes in cold water until they are soft. Slowly heat the cream mixture on low heat. Squeeze the water out of the gelatin sheets and place them into the warm cream until they dissolve. Add the amaretto en put the liquid through a sieve. Pour your pannacotta into 6 ramekins or other forms and leave them in the fridge for at least 4 hours to firm up.

Poached pears in verjuice

  • Peel and core the pears.
  • Put the pears in a pan that is big enough to hold the pears plus poaching liquid. Add the verjuice, the sugar, the pomegranate juice, the cardamom, staranise and cinnamon and top with water until the pears are almost covered but not quite.
  • Bring to the boil and cook until the sugar is dissolved. Turn the heat down and let it simmer until the pears are done. This really varies a lot depending on the type of pear you use. For the Wilder Giesseman pear that I used it was stated it should cook 1 1/5 hr but mine were done after 20 minutes! So check regularly if they are soft enough. Once cooked let the pears cool in the liquid. If the liquid is still too thin you can remove the pears and cook the liquid down a little further until it becomes a thick syrup.
  • Once the syrup is cooled down pour a thin layer on top of the panna cotta. If you want you can even add a drop of amaretto to the liquid as well for added amaretto flavor.

Nutrition Information per portion

Calories: 518kcal | Carbohydrates: 57g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 39mg | Potassium: 408mg | Fiber: 9g | Sugar: 41g | Vitamin A: 1321IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist