Raspberry Panna Cotta

A Squashies take on the Italian classic… the Panna Cotta.Fancy giving it a go?

You will need:

  • 3 gelatine leaves
  • 250ml milk
  • 250ml double cream
  • 1 vanilla pod, split length-ways, seeds scraped out
  • 25g sugar
  • 3 tbsp of fruit puree or raspberry jam
  • 145g Squashies Original Raspberry and Milk sweets


  1. Soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer.Remove the vanilla pod and discard.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat.Stir until the gelatine leaves have dissolved.
  4. Place the sweets into a bowl and melt in the microwave for 20 seconds until soft.Add a splash of boiling water and stir hard.Once soft, mix in the fruit puree or jam.
  5. Divide the mixture in two and mix one half of the panna cotta with the fruit and sweet mixture.
  6. Divide the mixture among four ramekins, using half the vanilla and half of the sweet mixture and leave to cool.Place into the fridge for at least an hour, until set.
  7. To serve, turn each panna cotta out onto a serving plate.Spoon over the spare fruit puree and garnish with Summer berries.

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