• For the panna cotta:
  • 2 1/2 sheets gelatine
  • 150ml milk
  • 400ml double cream
  • 60g caster sugar
  • 1 vanilla pod, split lengthways
  • For the compote:
  • 350g raspberries, plus 50g extra to serve
  • 60g caster sugar
  • Splash of chambord
  • Mint sprigs, to serve


  1. To make the panna cotta: add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
  2. Pour the milk and cream into a saucepan with the sugar and vanilla seeds. Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Pour into four ramekins and place in the fridge to set for at least 4 hours.
  3. For the compote: place all the ingredients in a small saucepan and place over a medium high heat and bring to a boil.
  4. Reduce and simmer until slightly thickened. Blitz until smooth with a hand blender and then pass through a sieve to remove the seeds. Set aside until needed.
  5. To serve: turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with the raspberry compote, some fresh berries and a sprig of mint.