Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

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There are recipes that you collect on scraps of paper that you always seem to return to. This is the way with my recipe for Pannacotto.  I found it on a flyer from the gas company some years ago and have kept it in my file.

This Mother's Day I am returning to the recipe, this time made with my homemade peach grappa and served summer peach I bottle in the Vacola.

Peach Pannacotta



600 mls Cream

200 mls Milk

40 mls my home made peach grappa, but you can use any flavoring here (try a rich dessert wine or any alcohol beverage for a twist) 

Seeds scraped from 1 vanilla pod. For this recipe I left them out, so you can get the full flavour of the grappa.

110 grams castor sugar

2.5 full sheets Gelatin (or five half sheets)


Heat cream and milk, with sugar and scarped down vanilla pod (if using).  DO NOT BOIL. Mix to dissolve sugar.

Take off heat and add your grappa


Soak gelatin in cold water to soften. Once soft whisk into heated cream mix to dissolve.


Strain. This will make sure all the gelatine has dissolved, or we will be evicted from the TV cooking show. Fill, just from the top 8 dariol moulds. Place in fridge to set, over night if possible.


I garnish the pannacotta off with a couple slices of bottle peaches and a little syrupy made from sugar, water and a spoon of the grappa. One day I will tell you how I ended up with the peach grappa, but that is a story for another day.


I hope every Mum out there has a great Mother's Day




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