Raspberry and gin panna cotta


  • 600ml of double cream
  • 50ml of gin (I used lemon but you could use any flavour you like)
  • 1tbsp of caster sugar
  • 1tsp vanilla essence
  • 5 gelatine leaves (soaked in cold water)
  • 400g of fresh raspberries
  • Fresh fruit and brownies to serve (optional)


  • Blitz the raspberries until completely smooth and pass through a fine sieve to remove the seeds (you should be left with a thick and glossy sauce, you can keep this in the fridge until later)
  • Pour the cream, vanilla essence and sugar into a saucepan and bring to the boil.
  • Take the mixture off the heat.
  • Squeeze out the water from the gelatine and add to the cream mixture, whisking until the gelatine has completely dissolved.
  • Pour the panna cotta mixture into your chosen ramekins and chill for an hour.
  • After the hour, take the panna cottas out of the fridge (they won’t be completely set yet).
  • At this point you can get creative with the raspberry sauce, or just pop a layer on top! To make the hearts in the photo I used a tea spoon to drop two circles of sauce in the middle of the panna cotta, I then used the handle of the spoon to drag the sauce from each blob down until they met in the middle!
  • Chill for a further 3 hours.
  • When set, serve either on its own or with your favourite fruit and brownies for a yummy treat!

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