Smooth and creamy with a double hit of vanilla, this traditional Italian dessert is the perfect end to a summer dinner party. Serve with sweet blackberry compote for a splash of colour!

25 min + Chilling


Panna Cotta

  1. 3 tsp powdered gelatine
  2. 1/3 cup (80ml) warm water
  3. 1 cup (250ml) pouring cream
  4. 1 cup (220g) caster sugar
  5. 1 tsp Queen Celebrating 120 Years Pure Vanilla Extract
  6. 1 tsp Queen Vanilla Bean Paste
  7. 1½ cups (375ml) milk
  8. 1½ cups (375ml) buttermilk

Blackberry Compote

  1. 1 cup (125g) frozen blackberries
  2. 1 tbsp (20ml) lemon juice
  3. 1/4 cup (55g) caster sugar

Method - Panna Cotta

  1. Step 1

    Lightly grease six deep-fluted tart tins. Sprinkle gelatine into a bowl of warm water and set aside to allow gelatine to absorb.

  2. Step 2

    Combine cream, sugar, Vanilla Extract and Vanilla Bean Paste in a saucepan over medium heat, stirring until sugar has dissolved. Bring to boil and whisk in gelatine, mixing until smooth. Remove from heat and strain into a bowl. Stir through milk and buttermilk. Pour mixture into tins and refrigerate for at least three hours until set or overnight.

Method - Compote

  1. Step 1

    Combine blackberries, lemon juice and sugar in a small saucepan over medium heat, stirring constantly until sugar has dissolved. Let the mixture simmer until berries are soft and mixture has thickened, about 10 minutes.

  2. Step 2

    Turn panna cotta out onto plates and spoon with blackberry compote to serve.

Recipe Note:
Panna Cotta can be kept for up to 3 days in an airtight container.

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