This delightful dessert will be the perfect finale for your next dinner party.


  • 500ml (2 cups) Anchor Thickened Cream

  • 150ml Whole Milk

  • 180g caster sugar

  • 1 vanilla pod, split, seeds scraped

  • 3 leaves gold leaf gelatin

  • Berries, to serve


  • 1.

    Place the thickened cream, milk, sugar, and scraped vanilla beans and pod in a large pan. Stir over a low-medium heat and slowly bring to the boil. When the mixture just reaches the boil, remove from the heat immediately.

  • 2.

    Meanwhile, place the gelatin leaves in a shallow dish, and then cover in cold water to soften for 5 minutes. Remove the gelatin from the water and squeeze out any excess water. Whisk the gelatin into to the cream mixture until dissolved.

  • 3.

    Allow the mixture to cool slightly and then strain through a sieve into a jug. Pour into 6x120ml capacity pudding moulds, and then transfer into the refrigerator for 5 hours or until set. The panna cotta should still have a slight wobble to them once set.

  • 4.

    Remove the panna cotta pots from the fridge and run a sharp knife around the edge of the moulds. Dip the moulds briefly into hot water and then use your fingers to gently loosen the panna cotta away from the edges. Turn upside down to release the panna cotta from the moulds.

  • 5.

    Serve immediately with berries.

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