Kenwood Ambassador Anna Polyviou.

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  • Vanilla Panna Cotta

  • 50ml milk

  • 1tbsp caster sugar

  • 1 vanilla bean, split and seeds scraped

  • 1 sheet titanium-strength gelatine, soaked in cold water to soften

  • 150ml pure cream (35% fat)

  • 10 Shots

  • 1 quantity of partially set Vanilla Panna Cotta mixture

  • Strawberry Consomme

  • 250g frozen strawberries, coarsely chopped

  • 50g caster sugar

  • Juice of ½ lemon

  • Strawberry Jelly

  • 1 sheet titanium-strength gelatine, soaked in cold water to soften

  • 120ml strawberry consomme 

  • Meringue Kisses

  • 3 1⁄2 egg whites

  • 100g caster sugar

  • 50g icing sugar, sifted

  • Berry Topping

  • 125g strawberries, hulled and quartered

  • 75g  raspberries, halved


  • 1.

    In a small saucepan, combine the milk, sugar and the vanilla bean and seeds and bring to the boil

  • 2.

    Over medium heat. Remove from the heat and stir in the softened gelatine until completely dissolved. Pass through a fine sieve over the cream and stir together.

  • 3.

    Transfer the mixture to the refrigerator and leave to partially set, which ensures that the vanilla seeds

  • 4.

    Are evenly dispersed throughout the mix. Line a flat tray with plastic wrap and set a large glass serving bowl on it. Leave Panna Cotta to partially set.

  • 5.

    Line a flat tray with plastic wrap and place the 10 shot glasses on the tray. Put 1 tablespoon of the partially set panna cotta mixture into each glass. Transfer to the refrigerator for 1 hour or until set.

  • 6.

    Meanwhile, make the jelly. In a small saucepan, bring 60 ml of water just to the boil over high heat. Remove from the heat and stir in the softened gelatine until dissolved completely.

  • 7.

    Strain the gelatine mixture over 120 ml of the strawberry essence. Stir to combine and allow to cool to 20°C or a cool room temperature.

  • 8.

    Carefully add 2 teaspoons of the strawberry jelly to each shot glass on top of the set panna cotta. Return to the refrigerator for the jelly to set.

  • 9.

    To make the meringue kisses, preheat the oven or a dehydrator to 74°C. Line a baking tray with baking paper and set aside.

  • 10.

    In a clean dry bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on high speed until soft peaks form. Reduce the speed and gradually add the caster sugar.

  • 11.

    Return to high speed and whisk for about 5 minutes until the meringue is thick and glossy and sugar has dissolved. Rub a little meringue between your fingers. If it still feels ‘gritty’, continue to whisk until the sugar has dissolved. Firm peaks need to be achieved.

  • 12.

    Remove from the mixer and fold in the icing sugar. Be quick or the meringue will become runny.

  • 13.

    Using a piping (icing) bag fitted with a size 9 plain nozzle, pipe dollops of the meringue onto the prepared tray and bake for 2 1⁄2 hours or until dried out. Keep checking to make sure the temperature isn’t too high, as you don’t want the meringue to colour.

  • 14.

    Set aside to cool, then store in an airtight container until required.

  • 15.

    Toss the berries together and spoon them into the top of the shot glasses. Finish off with meringue kisses.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 168kj
  • Fat Total 5g
  • Saturated Fat 3g
  • Protein 2g
  • Carbohydrate 27g
  • Sugar 24g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Images and recipes from Sweet Street by Anna Polyviou, Murdoch Books, RRP $39.99.

Photography by Nikki To, styling by Rhianne Contreras.

All recipes are made using Anna’s Kenwood Chef XL Titanium machine.


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