Panna Cotta


For the panna cotta

250ml milk

250ml double cream

3 gelatine leaves

1 vanilla pod

25g sugar

For the topping

Raspberry panna cotta

175g sugar

175ml water

350g raspberries

Caramel panna cotta

250ml double cream

200g sugar

Sea salt


For the panna cotta

1. To begin making your panna cotta, soak your gelatine leaves in cold water until they turn soft.

2. Take a pan and place the milk, cream, vanilla pod and seeds, and sugar inside before bringing the contents to a simmer. Remove the vanilla pod and throw it away.

3. Squeeze the gelatine leaves to drain them of any water they may have absorbed before adding them to the pan. Immediately take the pan off the heat and stir in the gelatine until it has dissolved.

4. Take four ramekins and divide the panna cotta mixture equally between them. Leave the ramekins to cool before placing them in the fridge where you will leave them to set. This will take at least an hour.

For the raspberry sauce

1. Place the sugar and water into a pan and bring to the boil. Reduce the heat before leaving to simmer until all the sugar has dissolved.

2. Take the pan off the heat and add half the raspberries.

3. Using a hand blender, blitz the raspberries with the sugar and water mixture until you have a smooth sauce.

4. Pass the sauce through a sieve before stirring in the remaining raspberries.

5. To serve your panna cotta, turn each ramekin out onto serving plates, before spooning the raspberry sauce over the top.

For the salted caramel sauce

1. Boil the double cream in a pan on a medium-high heat.

2. Place the sugar in a separate pan, adding a pinch of sea salt before heating on a medium-high heat until it starts to turn a caramel colour – roughly six to 10 minutes.

3. Slowly add the cream to the caramel, whisking together before allowing to cool.

6. To serve your panna cotta, turn each ramekin out onto serving plates, before spooning the caramel sauce over the top.