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Milk Tart Panna Cotta with Cinnamon Dust and Guava Compote
Recipe

Milk Tart Panna Cotta with Cinnamon Dust and Guava Compote

Dessert • South Africa

Creamy milk tart–inspired panna cotta scented with vanilla and cinnamon, finished with a delicate cinnamon dust and a jewel-toned guava compote. Elegant plating, familiar South African flavours.

Why smarter

Uses gelatine to achieve a luxurious custard-like set with less fuss than baked custard, while the guava compote adds fruit-forward sweetness and acidity so the dessert tastes balanced rather than heavy.

Chef tip

Bloom gelatine in cold water and never boil after adding it—gentle heat keeps the panna cotta smooth and prevents a rubbery set.

Soft line

Serve in chilled glasses or unmould onto plates with a neat pool of compote for a restaurant-style finish.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Whole milk 300.000 ml Whole milk
2 Fresh cream 200.000 ml Cream
3 Caster sugar 70.000 g Caster sugar Plus extra to taste for compote if needed
4 Vanilla bean paste (or vanilla extract) 1.000 tsp Vanilla
5 Fine cinnamon 1.000 tsp Cinnamon 1/2 tsp for infusion, 1/2 tsp for dusting
6 Fine salt 1.000 pinch Salt
7 Gelatine powder 7.000 g Gelatine About 2 tsp
8 Cold water (to bloom gelatine) 45.000 ml Water
9 Ripe guavas, peeled, deseeded and diced (or good-quality guava pulp) 300.000 g Guava
10 Fresh lemon juice 1.000 tbsp Lemon juice
11 Water (for compote) 60.000 ml Water
12 Ground cinnamon, for dusting 0.500 tsp Cinnamon dust

Method

  1. Bloom the gelatine: Sprinkle gelatine over the cold water in a small bowl, stir briefly, and leave 5–10 minutes until fully hydrated.
  2. Infuse the dairy: In a saucepan, combine milk, cream, caster sugar, vanilla, 1/2 tsp cinnamon, and a pinch of salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming (do not boil). Remove from the heat and rest 5 minutes.
  3. Dissolve gelatine: Add the bloomed gelatine to the warm milk mixture and whisk until completely dissolved and smooth. Strain through a fine sieve into a jug for a refined texture.
  4. Set the panna cotta: Divide evenly between 4 small glasses/ramekins. Cool to room temperature, then cover and chill 4–6 hours (or overnight) until softly set.
  5. Make the guava compote: In a small saucepan, combine guava, water, and lemon juice. Simmer gently 8–12 minutes until the fruit breaks down and the mixture turns glossy. Taste and sweeten with a little extra caster sugar if needed. Cool completely, then chill.
  6. Serve and finish: Spoon a neat layer of chilled guava compote over each panna cotta. Dust lightly with the remaining ground cinnamon just before serving. For unmoulding, briefly dip the ramekin bases in warm water, loosen the edges, and turn onto plates, then add compote and a final cinnamon veil.