Vanilla Panna Cotta with a Berry & Rum Compote


If you suck at making desserts but want something better than a shop bought pudding, then Panna Cotta is about to become your best-friend.

It’s as easy as making jelly for a kids party! It requires very little prep time, average kitchen skills, a small amount of brain power and minimal effort or care. Best of all it looks pretty decent, so it’s a great dessert to impress the in-laws, a partner, friends or even children (but let’s be real.. the kids won’t really give a damn because, well, they’re kids).

Without the berry compote this dessert would be beyond basic, it needs a perfect partner. I’ve used blackberries, raspberries, blueberries and strawberries as the basis but you can use pretty much any fruit. Mango or passionfruit also works really well.

Remember to make these slightly ahead of time as they take a couple of hours to set properly – totally worth the wait though. Like most food, they didn’t last long in this household. I turned my back for a second and caught the cat demolishing the only one I’d left for myself. Cheers, Big Don, you little bastard. Oh well, I guess I’ll just have to make them again.. shame.



Serves 4

Panna Cotta 

  • 3 gelatine leaves/sheets
  • 250ml whole milk
  • 250ml double cream
  • 1 vanilla pod, split on half and seeds scraped out.

Berry & Rum Compote

  • 240g mixed berries
  • 2tbsp brown sugar
  • 2tbsp rum



  1. Get the gelatine soaking in a bowl of cold water.
  2. In a medium-sized saucepan mix milk, cream, sugar, the vanilla seeds and pod together. Bring to a gentle simmer. Make sure to stir lightly and do not let it boil.
  3. Take the gelatine out of the bowl, squeeze all excess water out of the sheets and place in the saucepan. Remove from the heat and stir carefully.
  4. Pour the mixture through a sieve into a jug and allow to cool slightly.
  5. While the mixture is cooling give it a stir. It should be starting to congeal, now it is time to pour it into the ramekins. Waiting for it to cool before doing so prevents the vanilla seeds from sinking to the bottom (I’m a bit scatty and may have forgotten this step so don’t be a dick like me, get it right).
  6. Leave to set in the fridge for at least an hour or two.
  7. Now, on to the compote. Add all the ingredients into a saucepan and heat on medium-high until the sugar has dissolved and is bubbling away. Stir occasionally and let cook for a few minutes. Remove from heat. This can be served warm or cold, your choice.
  8. To turn out the Panna Cotta I would recommend dipping the ramekins into a bowl of hot water for approximately 20 seconds first to help it slide out easily. Then put a plate face down on top of the Panna Cotta, flip upside-down and gently remove the ramekins. Hopefully leaving the Panna Cotta in tact!
  9. Serve with the compote and top with a pretty little mint leaf, or some other little green thing.. I wouldn’t worry no one eats it anyway. Grass will do. Enjoy!

3 Comments Add yours

  1. this looks so high end…I love it…reblogging!

    Liked by 1 person

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