top of page

Lemon and Mixed Berry Panna Cotta

Today is the second part of March's supplier series, where we give to you this delicious creation straight out of the MonAnnie kitchen!

Happy baking!

Lauren x

Lemon and mixed berry Panna cotta

Serves: 10 in mini 12oz dessert bowls.

Preparation time: 10mins.

Cooking time: 10mins plus 1 hour for chilling.

Equipment: Saucepan, mixing bowl, spatula, jug, and glasses/dessert bowls.


  • Lemon panna cotta

  • 2 sheets of leaf gelatin

  • Zest of 1 lemon

  • Juice of half a lemon

  • 65ml milk

  • 1tsp vanilla extract

  • 65g white chocolate (chopped to roughly the same size)

  • 150ml whipping cream

  • 150ml double cream

  • Mixed berry compote

  • 130g raspberries

  • 140g chopped strawberries

  • 50g blueberries (halved)

  • 1tsp vanilla extract

  • 1tsp cinnamon

  • 30g sugar


  • Panna Cotta

  • Soak the gelatine leaves in water for about 5mins until softened

  • In a saucepan heat the milk, vanilla extract, lemon zest and juice

  • Bring the mixture to the boil.

  • Squeeze the excess water out of the softened gelatine

  • Add the gelatine to the boiling mixture and turn off the heat

  • Stir the mixture continuously until all the gelatine has dissolved

  • Add the white chocolate and stir until melted

  • Stir in the cream and mix until combined

  • Pour the mixture into a jug and allow it to cool for about 10mins

  • Once cool, transfer in to your glasses/bowls of choice

  • Let the panna cotta set in the fridge for an hour

  • Mixed berry compote

  • In a saucepan combine the fruit, sugar, cinnamon, and vanilla.

  • Heat the mixture until all the sugar has dissolved and the mixture has thickened a little.

  • Remove from the heat and set aside to cool for about 20mins.


  • Once the compote has cooled, spoon some over your chilled panna cotta. For some added crunch, crumble some of your favourite biscuits and sprinkle on top(for mine I have used Oreos)

Enjoy! xx

bottom of page