Panna Cotta with Raspberries

Panna Cotta has a silky velvety texture; absolutely wonderful served with fresh raspberries or strawberries.


  • 300ml (10fl.oz) cream
  • 30g (1 oz) caster sugar
  • 1 vanilla pod, split lengthways
  • 1 leaf of gelatine”’


  1. Put the cream, sugar and vanilla pod in a saucepan, and slowly bring up to a simmer. 
  2. Turn off the heat and leave to infuse. 
  3. Meanwhile put the gelatine leaf into a bowl of water, to cover. 
  4.  After 3 or 4 mins it will have softened completely. 
  5.  At that point, take it out of the water and put into the saucepan with the hot cream,(heat the cream again)Whisk gently until the gelatine dissolves, if the cream has cooled down too much you might need to reheat it slightly with the gelatine.  Put into little ramekins, pretty glasses, little cups or whatever you fancy.
  6. Leave for 2 hours in the fridge to set.  Serve with raspberries or some gorgeous sweet strawberries.
  7. NOTE Pannacotta should be quite soft and wobbly in consistency, but if you like you can turn it out. Just oil the ramekin if you want to turn it out.
  8. NOTE Pannacotta is normally made with 100% cream, but if you want a slightly lighter Pannacotta, use half milk, half cream. Or ¾ cream: ¼ milk.