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Vanilla Pannacotta, Mixed Berries and Strawberry Soup

Taste this gorgeous recipe for yourself! Matt Moran will be demonstrating this dish at LifeStyle FOOD Chef’s Table at the Good Food and Wine Show in Brisbane from the 8 - 10 November.

Strawberries are a very sensual fruit and here they are coupled with a quivering vanilla panna cotta. This recipe is my interpretation of the classic Italian dessert. It can be served with a slice of biscotti or a thin crisp tuille biscuit for a bit of crunchy texture. Serves 6


  • Vanilla Pannacotta

  • 360 ml milk

  • 85 g caster sugar

  • 1 vanilla bean

  • 360 ml yoghurt

  • 12 g gelatine sheets

  • 12 strawberries (cut into halves)

  • 12 raspberries

  • 12 basil leaves

  • Strawberry soup

  • 500 g strawberries

  • 80 g castor sugar


  • 1.

    Place the gelatine in a bowl and cover with cold water, soak for 4 – 5 minutes until soft and then remove from the water. Heat the milk in a saucepan with the castor sugar and vanilla bean over a low heat until hot but do not allow to boil. Remove from the heat and leave to infuse for half an hour. Reheat the milk, again not allowing to boil and remove from heat when hot. Stir the softened gelatine into the milk and stir until dissolved then add the yoghurt. Pour into six moulds (approximately 7.5 cm diameter and 5.5 cm high) and allow to set overnight.

  • 2.

    To make the strawberry soup, combine the halved strawberries and sugar in a bowl and leave in a w arm place for one hour. Then place in the refrigerator over night.

  • 3.

    Strain the strawberry mixture through a sieve without pushing the strawberries through.

  • To serve:

  • 1.

    Remove the panna cotta from the mould by using your fingers and pressing on the outside to create an air pocket. Place gently onto the plate and remove mould. Arrange berries around the plate and pour the soup around the panna cotta. Garnish with baby basil leaves.

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