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  • 1 cup berries (raspberries, blueberries or the berries you prefer)
  • Sweetener
  • 4 gelatin leaves
  • 1 lb 2 oz light cream
  • 17 fl oz skim milk


Put a cup of berries (raspberries, blueberries or the berries you prefer) and 3 tablespoons of sweetener in a pot and mash them with a fork so the fruit comes apart; simmer for 20 minutes to make a sauce with a jam texture. The amount the sweetener you add is up to you, depending on how sweet you like the sauce, you can add as much as you like.

Put 4 gelatin leaves (you can find them in the supermarket) in a bowl and soak them completely in tap water. Allow to set for five minutes or until completely smooth and stretchy.

In another small pot add 1 lb 2 oz of light cream, 17 fl oz of skim milk and 3 or 4 tbsp of sweetener, you can add more sweetener if you want, you can taste it. Simmer until it is about to boil.

When the cream is almost boiling, take the gelatin leaves with your hand and squeeze them, directly dip them in the hot cream, stir, and they will be dissolved in seconds. Remove the preparation from the heat and put it in wet metal molds. Allow to set until warm and then put in the fridge for 3 to 4 hours.

Serve the panna cotta with sauce and decorate with more fruit and mint.


Preparation video link:


Recipe by: @valenmacauliffe