Vanilla Panna Cotta with Rhubarb and Raspberry Compote

clock 15 minutes + 30 minutes bowl Serves 4


  • 2 cups cream
  • 1 cup sugar + 50g sugar for compote
  • 1 tsp vanilla extract
  • 2-3 tsp powdered gelatine
  • 175g rhubarb, trimmed
  • ½ cup frozen raspberries
  • ½ Tbsp honey
  • ½ cinnamon stick
  • Juice of ½ orange
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  • 1. Gently heat the cream and 1 cup of sugar in a saucepan until all the sugar has dissolved. Remove from heat and stir in the vanilla.

  • 2. Lightly grease 4 ramekins.

  • 3. Sprinkle gelatine over 45mls cold water in a large bowl and gently combine. Leave for 5 minutes.Pour the warmed cream over the gelatine and combine thoroughly until the gelatine has dissolved.

  • 4. Divide the mixture between the greased ramekins and refrigerate until set. This will usually take up to 3 hours but you can leave them for a couple of days.

  • 5. To make the compote: combine rhubarb, raspberries, honey, ½ cinnamon stick, 50g sugar and orange juice and bring to the boil. Turn the heat down and simmer for 15-20 minutes. Cool and spoon over panna cotta just before serving.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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