Panna Cotta with Fruity Notes Recipe


Serves 10

  • 7 leaves platinum-grade gelatine

  • 650ml full-fat milk

  • 150g caster sugar

  • 1 tsp vanilla paste

  • Sunflower oil, for greasing

  • 350g strained Greek yoghurt

  • 150g Kew Strawberry, Rhubarb & Vanilla Jam

  • 1 small punnet of strawberries


  • Soak the gelatine sheets in cold water.

  • Place the milk, sugar and vanilla paste in a medium saucepan and gently heat, bringing almost to the boil. Remove from the heat.

  • Squeeze out the gelatine and add to the saucepan, stirring until dissolved.

  • Lightly brush 10 dariole moulds (or ramekins) with oil (drain upside down if there is excess oil). You can also use small bowls instead, which won’t need oiling. Place the moulds in a small tray that fits in your fridge.

  • Pour the milk into the yoghurt and jam and gently whisk to combine.

  • Pour the mix into the moulds and tap lightly on the work surface to dispel any air bubbles. Cover and refrigerate until set.

  • When ready to serve, hull and slice the strawberries. To release the panna cotta, run a very small spatula up towards the top inside of the mould and slide into a serving plate.

  • Decorate with the strawberries and serve at once.