Gooseberry Panna Cotta

Preparation Time: 2-4hours / Cook – 15 minutes
Makes  4


  • 300ml  Graham’s Organic Double Cream
  • 100ml Graham’s Organic Whole Milk
  • 100ml Gooseberry Puree
  • 50g Vanilla Caster Sugar
  • ½ teaspoon Agar Agar powder*

*Powder works so much better than agar agar flakes

Panna Cotta
  1. Bring all the elements of the panna cotta together into a large pan.  Gently bring to the boil, stirring regularly.  It is better to be patient and keep on a low to medium heat to simmer to a boil allowing the sugar time to fully dissolve into the wet mixture.
  2. Divide the mixture between 4 dariole moulds or ramakins if using.  Dariole moulds are easier to loosen the Panna cotta when serving due to the curved shape of the bowl.  You can lightly oil the darioles’ with a flavourless oil (vegetable or almond).
  3. Divide the mixture between the moulds, give them a gentle tap to release air bubbles, and for the mixture to settle, and refrigerate for 3 -4 hours until set.
  4. To serve, remove moulds from the fridge, dip the bottom of the moulds into a tray of hot water and then carefully turn out the panna cotta onto plates.  Don’t force it, shake gently, and it will gradually loosen and slip out of the mould.  You can serve with chopped summer fruits, or with a fruit and pistachio crunch.

To Make the Gooseberry Puree…

Put 500g of gooseberries in a pan with 100ml water, then gently heat until to the gooseberries begin to break down. Strain off the excess liquid then transfer the gooseberries to a blender and blitz until smooth.  Pass the puree through a sieve into a bowl to ensure you have the finest puree possible for the Panna Cotta.

To Make Vanilla Caster Sugar…

Vanilla sugar is normal caster sugar which has been infused with a vanilla pod and stored in a cool dark cupboard.  Vanilla Caster Sugar adds a little something extra to your baking, and although vanilla can be quite expensive, it goes a long way.   You can keep the vanilla pod in your sugar jar for a year before replacing, topping up your jar of sugar as you use it.

To Make Summer Fruit and & Pistachio Crunch…

When you have a glut of summer fruits, rather than waste, dehydrate them, then crush them in a pestle & mortar and with whatever nuts are in the cupboard and you can sprinkle over breakfast yoghurts or serve with soft desserts, such as panna cotta to add some crunchy texture.   You can make a batch and store for use in an airtight jar for a couple of months.


Cooks Tip…*Depending on the tartness of the gooseberries, and your personal  taste, you may wish to increase the amount of sugar by 10g -15g.

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