Panna Cotta with Red Fruit

The rich panna cotta combines wonderfully with fresh fruit, especially tart kinds like raspberries. Don’t make the portions of panna cotta larger, it is heavier than it appears. If you insist on larger portions, add extra fruit, or other kinds like blueberries and blackberries.


For the Panna Cotta:

  • 250ml heavy cream
  • 1/2 vanilla bean
  • 50gr sugar
  • 1.5 sheets of gelatin

For the sauce:

  • 150gr raspberries, fresh or frozen
  • 1 tbs water
  • 2 tbs sugar

For the fruit topping:

  • 100gr fresh strawberries
  • 100gr fresh raspberries

Serves 4


Pour the cream into a heavy based sauce pan. Slit the vanilla bean lenthwise. Scrape out the seeds and add the seeds, the empty pod and the sugar to the cream. Bring the cream to a rolling boil. Take it off the heat.
Soak the gelatin for 5 minutes in cold water. Take the vanilla pod out of the cream. Squeeze excess water from the gelatin sheets, then stir them into the cream. Pour the cream into 4 shallow dishes.

For the sauce:
Combine the 150gr frozen or fresh raspberries with the water and sugar in a heavy based saucepan. Heat gently and simmer until the raspberries start to fall apart. Push them to pulp with a wooden spoon. Leave the sauce to cool.

Drizzle 2 tablespoons of sauce over each panna cotta, then divide the fresh fruits on top.