Rice Krispie Panna Cotta

Sophistication meets nostalgia! This dessert combines the creaminess of traditional panna cotta with the crunchy texture of Rice Krispie treats!

Recipe by: Thando Manyoni
Time: 5 hours
Serves:  4-6


  • 2 cups cream
  • 1 cup milk
  • 1/3 cup sugar
  • ½ tbsp vanilla essence
  • 10g gelatine
  • Biscuit base:
  • 1 ½ cup Kellogg’s Rice Krispies
  • ½ cup caramel treat
  • ½ cup white chocolate, melted
  • Topping:
  • 1 cup Kellogg’s Rice Krispies
  • ½ cup Salted pretzels

How To Make Rice Krispie Panna Cotta

  1. Add 3 tbsp of water to a small bowl, sprinkle over the gelatine powder and leave to bloom until water is fully dissolved.
  2. In a large saucepan bring the cream, milk and sugar to a boil and stir to dissolve the sugar.
  3. Lower the heat to a simmer.
  4. Pour some of the hot cream mixture from the saucepan into the bowl of gelatine and stir to dissolve.
  5. Add the gelatine mixture to the saucepan and stir until dissolved.
  6. Remove the pot from the heat.
  7. Add the vanilla essence and stir.
  8. Divide the mixture among 4-6 ramekins or panna cotta moulds and cool to room temperature.
  9. Cover with cling wrap and place in the fridge for 4 hours or until set.
  10. In the meantime, fold together all the ingredients for the base.
  11. Line a baking tray with parchment paper.
  12. Spread the Rice Krispie mixture on the baking tray about 1cm thick and place in the freezer to set.
  13. Once set, using a large cookie cutter that’s similar in size to the ramekins/ panna cotta moulds, cut out Rice Krispie disks.
  14. Set aside in the fridge until ready to plate.
  15. For the topping;
    Toast the Rice Krispies in a pan, add the crushed pretzels and toss.
  16. Remove from the heat, sprinkle a bit of gold dust and toss.
  17. To assemble; place a Rice Krispie base in the centre of a plate, unmould the panna cotta onto the base and top with the toasted Rice Krispies mixture

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