Panna cotta with wineberries

Name: Panna cotta with wineberries
Total time: 4 h 25 min
Yield: 4 glasses
Ingredients: 400 ml double cream; 100 ml milk; 50 g sugar; 1 vanilla pod (or 1 tsp vanilla extract); 3 leaves of gelatine; 200 g Japanese wineberries; 40 g sugar; 1 tsp lemon juice

Updated on 9 October 2026

Makes: 4 glasses
Time: 25 min + 4 hrs chilling
From: Japanese wineberry

Ingredients

400 ml double cream
100 ml milk
50 g sugar
1 vanilla pod (or 1 tsp vanilla extract)
3 leaves of gelatine
200 g Japanese wineberries
40 g sugar
1 tsp lemon juice

Method

Soak the gelatine in cold water for 5 minutes.
Heat the cream, milk, 50 g sugar and the scraped vanilla pod until just below boiling point. Do not let it boil.
Take the pan off the heat, squeeze out the gelatine and stir it in until dissolved.
Pour the mixture into 4 glasses, leave to cool and chill for at least 4 hours.
Heat the wineberries with 40 g sugar and the lemon juice for 5 minutes, gently, until it forms a sauce. Leave to cool and sieve out the seeds if you like.
Spoon the sauce over the panna cotta just before serving.

Storing: The panna cotta keeps for two days in the fridge. The sauce keeps for 3 days in the fridge, or 3 months in the freezer.