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Another easy dessert that can be prepared in advance. Great with raspberries or strawberries and also with caramel.

Panna Cotta with Raspberry Sauce

Ingredients (Serves 6)

For the Panna Cotta

  • Fresh double cream 800g

  • Semi-skimmed milk 170g

  • Caster sugar 160g

  • Dissolving leaf gelatine 12g

  • 1 Vanilla pod, halved and seeds removed

For the Raspberry Sauce

  • Raspberries 250g

  • Caster sugar 110g

  • Lemon Juice, 2tbs


Soak the gelatine leaves in cold water for 5 minutes.

Place the cream, milk, sugar and vanilla seeds in a pan and bring to the boil over a medium heat.

Remove from the heat. Squeeze the gelatine leaves and stir into the cream mixture until dissolved.

Divide the panna cotta between 6 pudding moulds and transfer to the fridge for at least 6 hours before serving.

To serve, dip the moulds into hot water for 3-4 seconds, then turn out onto plates. Decorate with the sauce and the raspberries.

For the Raspberry Sauce

Blend the raspberries, the sugar and the lemon juice until smooth then pass through a fine sieve.


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