Panna cotta is a classic Italian dessert originating from the Piedmont region. True to its name, meaning “cooked cream”, it has taken many forms over the decades. One of the most beloved versions combines silky panna cotta with white chocolate and is often served with berries or fruit. This soft, velvety treat is also surprisingly easy to prepare at home.

In our recipe, the sweet panna cotta is elevated with a hemp–oat crumble that adds a modern twist. Hemp seeds combined with rolled oats, wheat flour, brown sugar, butter, and a hint of cinnamon create a wonderfully aromatic and crunchy topping, baked in the oven and then broken into small pieces. The nutty flavor of hemp seeds provides a perfect contrast to the creamy panna cotta, balancing texture and taste.

The hemp–oat crumble is also highly versatile: it can be sprinkled over ice cream, yogurt desserts, or even apple pie. A larger batch can easily be made at once, as it keeps well in the fridge or freezer, always ready to add character to your desserts. For cafés and bakeries, this crumble brings a personal touch to display counter favorites and gives timeless classics a fresh new edge.

Recipe for Four

Panna Cotta

Ingredients:

  • 1.5 gelatin leaves

  • 200 ml heavy cream

  • 200 ml milk

  • 2 tablespoons of fine sugar

  • 100 g white chocolate

  • ½ vanilla pod

Instructions:

  1. Soak the gelatin leaves in cold water.

  2. Place cream, milk, sugar, and the seeds plus pod of the split vanilla bean into a saucepan.

  3. Simmer gently for about 10 minutes.

  4. Allow to cool slightly, then squeeze the water from the gelatin and stir it into the warm cream mixture.

  5. Add the chopped white chocolate and stir until smooth.

  6. Divide the mixture evenly into four glasses and refrigerate for several hours until set.

Hemp–Oat Crumble

Ingredients:

  • 30 g brown sugar

  • 80 g coarse wheat flour

  • 20 g rolled oats

  • 20 g hemp seeds (toasted and salted work best here!)

  • 80 g butter

  • a pinch of cinnamon

  • a pinch of salt

Instructions:

  1. Mix the dry ingredients in a bowl.

  2. Melt the butter and rub it into the mixture until crumbly.

  3. Spread the crumble evenly into a greased ovenproof dish or baking tray.

  4. Bake at 175 °C (350 °F) for about 10 minutes.

  5. Let cool, then break into pieces or crumble as needed.

Serving

  • Remove the chilled panna cottas from the fridge.

  • Garnish with fresh berries and hemp–oat crumble.

  • Finish with a sprig of fresh mint.

Pictures: HamppuFarmi / Marko Luhtala