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Summer pudding panna cotta


Makes: 6
timePrep time: 20 mins
timeTotal time:
Summer pudding panna cotta
Recipe photograph by Martin Poole

Summer pudding panna cotta

A more elegant take on the traditional summer pud, with a crunchy caramelised crumb topping

Makes: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
390Kcal
Fat
29gr
Saturates
18gr
Carbs
29gr
Sugars
27gr
Fibre
2gr
Protein
3gr
Salt
0.1gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • flavourless oil (eg vegetable oil) to grease
  • 5 sheets leaf gelatine
  • 1 x 300ml pot double cream
  • 100g caster sugar
  • ½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla bean paste or vanilla extract
  • 150ml milk
  • 150g raspberries, plus extra to garnish
  • 100g blueberries, or 50g each blueberries and redcurrants, plus extra to garnish
  • 100g strawberries, chopped small
For the caramelised brioche crumbs (optional)
  • 35g brioche crumbs (from 1 brioche roll)
  • 25g demerara sugar

Step by step

Get ahead
Make up to 2 days in advance.
  1. Start by making the panna cotta. If you want to turn them out, lightly oil 6 mini pudding basins; otherwise use pretty glasses but don’t oil them. Submerge 3 gelatine sheets in a bowl of cold water (you’ll use the other 2 for the summer pudding layer) and leave to soak.
  2. Put the cream and 75g of the caster sugar in a pan with the vanilla seeds and scraped-out pod (or paste/extract). Bring to a simmer, stirring until the sugar is dissolved. Cook gently for about 1 minute, then remove from the heat.
  3. Lift the gelatine out of the water, letting the excess drip off, then add to the hot cream to melt. Mix in the milk and let it cool to room temperature. Remove the vanilla pod if using, and divide the cream between the pudding basins or glasses. Cover and chill for 1½-2 hours until set.
  4. Meanwhile, for the summer pudding layer, soak 2 gelatine sheets as before. Dissolve the remaining 25g caster sugar in 2 tablespoons of water in a saucepan, then add the raspberries and blueberries (and redcurrants if using). Cook gently for 2-3 minutes until the berries are just starting to soften and release their juice. Remove from the heat and stir in the squeezed-out soaked gelatine, then add the strawberries. Leave this mixture aside at room temperature until the panna cotta has set, then spoon the summer pudding mix on top, cover and chill again for at least 2 hours until set.
  5. If making the brioche crumbs, preheat the oven to 200°C, fan 180°C, gas 6. Mix the brioche crumbs and demerara sugar together and spread out on a baking tray. Toast in the oven for 5 minutes until caramelised. Leave to cool, then crumble roughly.
  6. To turn out the panna cotta from the pudding basins if using, dip the basins briefly in hot water to release them. Serve with a few extra berries to garnish.

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