Panacotta with summer berries and raspberry pearls

  • Serves 6


  • 500ml cream
  • 500ml milk
  • 300g sugar
  • 1 vanilla pod* - split and seeds scraped
  • 10 gelatin sheets
  • 1 jar Raspberry pearls*
  • 1 punnet blueberries
  • 1 punnet raspberries
  • 1 punne strawberries, quartered
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons Grand Marnier liquor
*Ingredients available from Togninis Milton.


Summer Berries: Put sugar and water into saucepan and bring to the boil or until sugar is dissolved , add Grand Mariner – set aside 5 minutes – pour over berries – refrigerate until required. Pannacotta: Place the milk, cream ,sugar and vanilla bean in a saucepan and place over a low heat until hot, do not boil. Take off the heat and set aside to infuse for 30 minutes. Remove the vanilla bean. Place back over a low heat and heat again until hot ensuring it does not boil. Place the gelatine in a bowl, cover with cold water and soak for 4-5 minutes or until soft. Remove and squeeze off excess water. Add to the milk and cream mixture and stir until it has completely dissolved. Pour into 6 dariole moulds with a 200 ml capacity. Place in the fridge to set over night. To serve: De -mould the pannacotta on to a chilled plate. Arrange the soaked berries around the pannacotta. Place a spoonful of Raspberry pearls on top of the pannacotta.

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