Noodle Pudding’s Basil Panna Cotta Recipe

Brooklyn Heights local fave Noodle Pudding serves up seafood heavy southern Italian fare in the sort of intimate and cozy ambience that harkens back to a time when the term neighborhood actually meant something. With its large windows (ideal for summer dinners), checkered tablecloths, no reservations and cash-only policies, this family-owned joint is a glimpse into a pre-gentrified Brooklyn where one might imagine Tessio and Clemenza popping by to hang their hats and enjoy some spaghetti alongside local artists and indie darlings.

Below, we got them to give us the skinny on one of their best desserts.



  • 1 QT Heavy Cream
  • 4 cups Milk
  • 4 oz fresh basil with stems ( wrapped in cheesecloth )
  • 8 oz powdered sugar
  • 7 Gelatin Leaves


  • Place the gelatin leaves in ice cold water.
  • Mix milk, heavy cream, sugar, and basil in a medium saucepan.
  • Put on medium heat. stir constantly with whisk until it begins to boil.
  • Once it’s boiling,  gently squeeze the gelatin to remove any excess water and add to pan.
  • Continue whisking for a few minutes until it dissolves. 
  • Then remove basil leaves ( still in cheese cloth ) and strain mixture to remove any solid particles that might remain.
  • Pour an even amount in your favorite cups and keep out for 10 minutes, before wrapping in plastic wrap and refrigerating.
  • We like to serve with fresh berries and a basil garnish.

38 HENRY ST., BROOKLYN PH 718.625.3737

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