Recipe Detail

Prep 15 mins + chilling time | Cook 20 mins | Serves 6

If you don’t have the dariole or panna cotta moulds, pour the panna cotta mixture into small glasses and serve without turning out onto plates. Panna cotta can be made up to 2 days in advance. 

1⁄2 cup milk

600ml thickened cream

3⁄4 cup caster sugar

11⁄2 tsp finely grated orange zest

1 vanilla bean, split lengthways

1 tbs boiling water

21⁄2 tsp powdered gelatine

250g strawberries, hulled and halved lengthways

250g blueberries

2 tbs icing sugar

2 tbs water

STEP 1: To make panna cotta, place milk, cream, sugar and orange zest into a medium saucepan. Using a teaspoon, scrape vanilla bean seeds into pan then add the pod. Stir until sugar dissolves and bring slowly to the boil over medium-low heat. Simmer over low heat, stirring occasionally, for 10 minutes. Remove from heat.

STEP 2: Place boiling water in a small heatproof bowl. Sprinkle with gelatine and stir until dissolved. Set aside 3 minutes. Stir gelatine mixture into cream mixture. Strain cream mixture through a sieve into a heatproof jug. Pour into 6 x 3⁄4 cup capacity dariole or panna cotta moulds. Place on a tray, cover and refrigerate for 5 hours or overnight until set.

STEP 3: To cook berries, place strawberries, blueberries, icing sugar and water into a medium saucepan. Bring to the boil over medium heat, then reduce heat and simmer for 2-3 minutes until glossy. Transfer to an airtight container and chill until ready to serve.

STEP 4: To serve, dip the base of each mould into hot water for a few seconds. Run a knife around the edge and turn the panna cotta out onto serving plates. Serve with berries.