Vanilla Panna Cotta with Red Gooseberry Compote
I know I’ve mentioned before that I have a bit of a soft spot for berries. Honestly, anything with ‘berries’ in its name instantly grabs my attention. So, there I was, making my usual pit stop at M&S to pick up some fresh fruit. As I wandered towards the fruit section, scanning the shelves like a berry detective, my eyes locked onto something intriguing—fruits that looked like grapes but weren’t quite grapes.
Curiosity piqued, I took a closer look. The label read red gooseberries. Oh wow! I adore green gooseberries, but I’d never seen the red variety before. Without a second thought, I grabbed two packets and headed straight for the till, already dreaming up what to make with these little beauties. Now, I’m no dessert maestro, but I do love whipping up something simple and delightful—especially for a mid-week treat that looks as good as it tastes.
Enter panna cotta. This classic Italian dessert is wonderfully straightforward, made from milk, cream, and gelatine. You can jazz it up with flavours like vanilla or elderflower, but it’s the toppings that really steal the show. Typically, panna cotta is served with berries, fruit coulis, or even caramel—whatever tickles your fancy. Given that summer screams berries to me, I figured a red gooseberry compote would be the perfect partner for my panna cotta.
And let’s face it, while Britain’s summer might be playing an elaborate game of hide and seek with the sun, this dessert is a guaranteed way to lift your spirits. Light, creamy panna cotta topped with a vibrant, tangy red gooseberry compote? Yes, please! It’s like capturing the essence of summer in a dish, making those dreary grey days a little brighter and infinitely tastier.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 persons
Ingredients:
250ml milk
250ml double cream
20g sugar
1 vanilla pod, split lengthways and seeds scraped out
3 gelatine leaves
500g red gooseberry
80g sugar
Method:
1. Combine the milk, double cream and sugar in a saucepan over low heat. Split vanilla pod and scrape seeds out into cream mixture, add to the mixture. Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour. Remove vanilla pod.
2. Soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess water. Reheat cream mixture to warm, add gelatine and stir well until dissolved. Pour the mixture into 4 small moulds, such as ramekins. Then, leave to cool at room temperature. Once cooled, put in the fridge and chill for at least 4 hours, until set.
4. To make the compote, put the red gooseberries in a pan with the sugar and 50ml of water. Bring to a simmer and cook gently for about 10 minutes, until soft. Leave to cool completely and chill.
5. To turn out the panna cottas, dip each mould very briefly in hot water for a few seconds – then turn upside down on to a serving plate and give it a shake. Run a knife around the edge if necessary. Serve with gooseberry compote.
