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Summer berry rippled panna cotta

Feel like you're visiting Italy when you tuck into this classic creamy dessert. With delicate vanilla notes and a fresh and vibrant fruity topping, it's the perfect chilled dessert for summer that everyone will love.

20 minutes prep. time
20 minutes cooking time
Serves 4
Cakes, bakes & desserts

A mound of creamy white panna cotta in a white bowl, with berry compote on top — Creamy and fruity, a perfect summer dessert | © National Trust Images/William Shaw

For the compote

350g fresh mixed berries
100g caster sugar

For the panna cotta

3 sheets gelatine
250ml double cream
250ml milk
1 tsp vanilla extract
75g caster sugar

Step 1

For the compote

Place the berries, sugar and 50ml water into a pan over a low heat and bring to a gentle simmer. Continue to simmer gently for five minutes, stirring occasionally, until the sugar has dissolved, and the berries start to soften slightly and release some juice. Set aside to cool.

Step 2

For the panna cotta

Place the gelatine sheets in enough water to cover and leave to soak.

Step 3

Warm the cream, milk, vanilla and sugar in a pan over a low heat, stirring constantly until the sugar has dissolved.

Step 4

Strain the liquid from the gelatine and squeeze to remove any excess. Stir the gelatine into the warm cream mix until it's fully dissolved.

Step 5

Pour the mix into four ramekins or pudding basins.

Step 6

Using a teaspoon, take some of the juice from the compote and gently drizzle into the panna cotta to achieve the ripple effect.

Step 7

Place into the fridge to set then turn out onto a serving plate and spoon on some of the berry compote.

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