Vanilla Panna Cotta with Berry Compote

Download a printable PDF version of the recipe.




Makes 4 serves

For panna cotta

  • 250ml rice milk (can use dairy milk)
  • 250ml soy cream (can use single cream)
  • 60g caster sugar
  • 2 tablespoons vanilla paste/essence
  • gelatine/agar agar/other gelatine substitute

For berry compote

  • 300g frozen or fresh berries
  • 1 teaspoon caster sugar

For chocolate filigrees (not vegan)

  • 60g chocolate


  1. Starting with the panna cotta, put the milk, cream, sugar and vanilla paste into a pot and bring to the boil while stirring regularly.
  2. If needed, prepare the gelatine or gelatine substitute (eg: for gelatine sheets, soak in cold water for a few minutes).
  3. When milk and cream mixture has been brought to the boil, remove from the heat and whisk in the gelatine. Put back on the stove and bring to the boil again.
  4. Remove from heat and put the mix through a fine sieve to remove any clumps.
  5. Pour into dariole moulds or into the containers you are going to present the panna cottas in.
  6. Put into fridge and allow to set for at least 3 hours.
  7. For the compote, put berries into a pot on low heat and add the sugar.
  8. Cook berries for 20-30 minutes, stirring occasionally. Allow excess liquid to be reduced, creating a sticky, not quite jam-like consistency.
  9. Transfer to fridge to cool. The compote will thicken again slightly as it cools.
  10. For filigrees, melt chocolate and pour into piping bag. Pipe designs onto baking paper and cool in fridge for several minutes.
  11. Once panna cottas have set, remove from dariole moulds and serve with cooled compote and chocolate filigrees.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.