Vanilla Panna Cotta with Blueberry and Gin Soup

Vanilla Bean Panna Cotta with Blueberry and Gin Soup

Serves 7

450 ml whipping cream

275 ml full cream milk

50 ml castor sugar

1 vanilla bean

2 ½  leaves of gelatine


Heat milk, cream, sugar and vanilla bean in a heavy based pot until, the sugar

has dissolved and ingredients are hot but not boiling.

Immerse gelatin leaves in luke warm water one at a time and leave to soften.

Once they are soft and pliable squeeze in your hands to release all the water.

Add the gelatin leaves to the milk and cream mixture and whisk well. Scrape the

vanilla pods out with a teaspoon to release as much of the black specks as

possible. Strain though a sieve into a measuring jug, to get rid of any lumps.

Pour into the moulds and leave to set in the fridge for at least 4 hours or over


Blueberry and Gin Soup

500 gm frozen blueberries

500 ml water

350 gm caster sugar

75 ml gin or to your taste

zest of 1 lemon


In a pot, add water and sugar and bring to the boil. Add the blueberries and

lemon zest and simmer for about 10 minutes to allow the flavour and colour

to come out of the blueberries. Then remove about 2 tablespoons of blueberries

and set aside. Pass the soup through a fine strainer, pushing as much of the

pulp of the blueberries through as possible.

Serve panna cotta in a flat bowl with soup and place some of the reserved

blueberries around bowl.  You can add one gelatin leaf to the soup if you want

to give it a more coating consistency.

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