October – Head Chef Recipe of the Month

on October 3 | in About Us | by | with Comments Off on October – Head Chef Recipe of the Month


Panna Cotta with berries compote is one of those desserts that our restaurant regulars demand we put back on the menu on those rare occasions we attempt to temporarily replace it for something different (usually for the winter). It is not hard to see why, Panna Cotta is so light and delicately flavoured -and it almost guilt-free- as addictive desserts go!

On this recipe of the month edition, our head chef has shared this fool-proof Panna Cotta recipe.

Vanilla Panna Cotta Ingredients:

  • Double Cream (800ml)
  • Milk (200ml)
  • Sugar (120gr)
  • Vanilla Pod (1)
  • Gelatin Leaves (4)

In a pot bring to a boil the milk, double cream, sugar, and a vanilla pod seeded and cut lengthways with the back of a knife.
Once the mix starts boiling and the sugar has melted throughout put the mixture on the side and let the vanilla pod infuse it for 20 minutes.
Re-hydrate the gelatin in ice water for 20 minutes.
Squeeze out the excess moisture and then mix with the vanilla mixture.
Strain with a sieve and pour it into cups of approx. 150ml size.
Let it cool down in the fridge for at least 2 hours.

Berry Compote Ingredients:

  • Strawberries (200gr)
  • Raspberries (200gr)
  • Blackberries (150gr)
  • Star Anise (1)
  • Cloves (2)
  • Fresh Mint (10-12 leaves)

Slice the berries in half and sprinkle with caster sugar, let it sit for an hour.
Once the juices have been drawn by the sugar, separate the juice and the fruit flesh.
The flesh needs to be cooked on a low heat for 20 minutes with the star anise and clove.
Remove the cloves and the star anise.
Add back the fruit juices drawn and mix it through.

Unmould the panna cotta and serve with the berry compote on top, garnish with one or two mint leaves.

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