Panna Cotta with Blackberries
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
Thick, creamy Italian custard, topped with a blackberry compote.
For the Panna Cotta
  • 25 fl oz milk
  • 27 fl oz double cream
  • 3 oz caster sugar
  • 4 vanilla pods, split lengthways
  • 1oz gelatine
For the Compote
  • 16oz blackberries
  • 2oz sugar
For the panna cotta:
  1. Add the milk, double cream, sugar and the vanilla seeds (scraped from the pod), to a heavy-based saucepan and heat until just before boiling point.
  2. Remove from the heat.
  3. Make up the gelatine according to the packet instructions.
  4. Stir the gelatine into the cream mixture, ensuring it is well mixed.
  5. Cool the liquid over a bowl of ice, stirring occasionally to evenly distribute the vanilla seeds.
  6. Leave to set for an hour, until the vanilla seeds appear suspended.
  7. Transfer into a jug and then pour into 12 tumblers, leaving a ½ inch gap at the top.
  8. Place in the refrigerator and chill overnight until fully set.
For the compote:
  1. Add the blackberries to a large saucepan with 3 fl oz of water and the sugar.
  2. Slowly poach the fruit on a very low heat until they are soft and start to lose their shape.
  3. Take off the heat and allow to cool slightly so that you can taste and add more sugar if necessary.
  4. When the compote has fully cooled, remove the panna cotta pots from the fridge and top each one with a generous spoonful before serving.
  5. Add fresh blackberries as garnish.
Nutrition Information
Serving size: Per pot Calories: 342kcal Fat: 27g Saturated fat: 17g Carbohydrates: 23g Sugar: 20g Sodium: 51mg Fiber: 1g Protein: 4g Cholesterol: 98mg
Recipe by Recipe Mash at