Instant panna cotta powder without gelatine. Instant powder for classic panna cotta. With natural vanilla. Tip: Freeze-stable when made only with full fat cream (fat content 35%). A little goes a very long way: 440g provides 36 portions of 120g each. Combine 2l of milk and 2l of cream. Remove 3l of liquid and bring to the boil. Mix the remaining fluid (1l) with 440g of powder and mix into the boiling liquid. Boil for 1 minute. Pour into the prepared molds. Set in the fridge at 5°C. Decorate after cooling and serve.