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    Panna Cotta with Summer Fruit Compote

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    Panna Cotta with Summer Fruit Compote

    Complement the fresh flavours of summer fruit with panna cotta, a lightly set cream, flavoured here with vanilla. It can be made the day before and turned out onto side plates just before guests arrive.

    • Vegetarian
    • Preparation time: 10 minutes, plus at least 4 hours chilling time
    • Cooking time: 10 minutes
    • Total time: 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 1 vanilla pod
    • 3 x 142ml pots Waitrose Reduced Fat Single Cream
    • 450ml skimmed milk
    • 75g caster sugar
    • 5 sheets leaf gelatine
    • 225g tub Yeo Valley Organic Fruit Compote (strawberry, blackberry and blackcurrant)
    • 125g fresh blueberries
    • 150g fresh raspberries


    1. Split the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Place the seeds and scraped out pod in a pan with the cream, milk and sugar. Slowly bring to the boil, stirring, then simmer for 5 minutes.
    2. Meanwhile, soak the gelatine in cold water for 4 minutes until softened, then squeeze out with your hands. Remove the cream from the heat, discard the vanilla pod and stir in the gelatine. Continue stirring until the gelatine has dissolved.
    3. Pour the cream into 6 small ramekins or teacups (each about 150ml in volume). When cool, chill in the fridge for at least 4 hours, or overnight.
    4. To serve, run the tip of a knife around the edges of the creams then turn out onto serving plates, giving them a good shake to release. Spoon a little compote onto each plate and scatter with some blueberries and raspberries.

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    Panna cotta can be flavoured with a liqueur instead of vanilla. Add 3 tbsp peach liqueur, such as Archers, or an orange liqueur, such as Cointreau or Grand Marnier. The liqueur should be added to the warmed cream, milk and sugar when these have been removed from the heat.


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