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Madagascan Vanilla Panna Cotta with Blackberry Compote
A luxurious blackberry panna cotta with a silky texture and vibrant berry flavour. Made with fresh blackberry coulis, it’s an elegant dessert that looks as beautiful as it tastes.
Prepare the Blackberry Coulis - Place the blackberries, sugar, lemon juice and water into a saucepan over medium heat. Cook gently for 8 to 10 minutes, stirring occasionally, until the berries have softened completely and released their juices.
Remove from the heat and pour the mixture through a fine sieve set over a bowl. Press the fruit with the back of a spoon to extract as much liquid as possible, leaving the seeds behind. Set the coulis aside to cool completely.
Bloom the Gelatine - Pour the water into a small bowl and evenly sprinkle over the gelatine. Leave for 5 minutes until the gelatine has absorbed the liquid and formed a soft, sponge-like consistency.
Make the Panna Cotta Base - In a saucepan, combine the sugar with approximately one-third of the cream. Heat gently until steaming but not boiling, stirring until the sugar has fully dissolved.
Remove from the heat and stir in the remaining cream along with the cooled blackberry coulis. Allowing the mixture to cool slightly at this stage helps ensure the gelatine sets correctly.
Add the Gelatine - Gently warm the bloomed gelatine until fully melted. Whisking continuously, slowly pour the liquid gelatine into the blackberry cream mixture until thoroughly combined and smooth.
Chill - Divide the mixture evenly between four 180ml ramekins or six 120ml ramekins. Transfer to the refrigerator and chill for at least 6 hours, or preferably overnight, until fully set.
Unmould and Serve - To release the panna cotta, run a small knife around the inside edge of each ramekin. Briefly dip the base and sides of the ramekin into warm water for a few seconds.
Place a serving plate upside down over the ramekin and carefully invert. Give the ramekin a gentle shake and the panna cotta should slide out smoothly. If necessary, warm the ramekin for a few seconds longer and try again.
Serve with extra blackberry coulis, fresh blackberries and a sprig of mint for an elegant finish.
A few details make all the difference
01
Strain for a Silky-Smooth Finish
Always pass the blackberry coulis through a fine mesh sieve. Removing the seeds creates an irresistibly smooth texture and gives the panna cotta a refined, restaurant-quality finish.
02
Don't Let the Cream Boil
Gently warm the cream rather than boiling it. Excessive heat can affect the texture of the gelatine and may prevent your panna cotta from setting perfectly smooth and creamy.
03
Chill Overnight for Best Results
While six hours is enough, an overnight chill produces the best texture. The panna cotta becomes firmer, silkier and easier to unmould cleanly.
Why this recipe works
Rich, creamy and bursting with fresh blackberry flavour, this blackberry panna cotta is an easy yet impressive dessert. Finished with a homemade blackberry coulis, it's the perfect make-ahead treat for dinner parties, celebrations or a special weekend indulgence.
Cook’s notes
Storage Notes
Store covered in the refrigerator for up to 1 week. Once the panna cotta has fully set, cover each ramekin with cling film or a lid to prevent the surface from drying out. This helps maintain its smooth, silky texture and prevents a skin from forming.
Serving Notes
Serve directly in the ramekins if preferred. For a simpler presentation, there's no need to unmould the panna cotta. Simply top with blackberry coulis, fresh berries and a sprig of mint before serving.
Chef's Tip
For the smoothest texture and best flavour, prepare the panna cotta the day before serving. An overnight chill allows the dessert to set perfectly and develop a beautifully creamy consistency.
Madagascan Vanilla Panna Cotta with Blackberry Compote
Recipe by Flora Ashbury · Published 12 September 2026
Prep30 minsCook—Total30 minsServes6Energy kcal
Method
Prepare the Blackberry Coulis - Place the blackberries, sugar, lemon juice and water into a saucepan over medium heat. Cook gently for 8 to 10 minutes, stirring occasionally, until the berries have softened completely and released their juices.
Remove from the heat and pour the mixture through a fine sieve set over a bowl. Press the fruit with the back of a spoon to extract as much liquid as possible, leaving the seeds behind. Set the coulis aside to cool completely.
Bloom the Gelatine - Pour the water into a small bowl and evenly sprinkle over the gelatine. Leave for 5 minutes until the gelatine has absorbed the liquid and formed a soft, sponge-like consistency.
Make the Panna Cotta Base - In a saucepan, combine the sugar with approximately one-third of the cream. Heat gently until steaming but not boiling, stirring until the sugar has fully dissolved.
Remove from the heat and stir in the remaining cream along with the cooled blackberry coulis. Allowing the mixture to cool slightly at this stage helps ensure the gelatine sets correctly.
Add the Gelatine - Gently warm the bloomed gelatine until fully melted. Whisking continuously, slowly pour the liquid gelatine into the blackberry cream mixture until thoroughly combined and smooth.
Chill - Divide the mixture evenly between four 180ml ramekins or six 120ml ramekins. Transfer to the refrigerator and chill for at least 6 hours, or preferably overnight, until fully set.
Unmould and Serve - To release the panna cotta, run a small knife around the inside edge of each ramekin. Briefly dip the base and sides of the ramekin into warm water for a few seconds.
Place a serving plate upside down over the ramekin and carefully invert. Give the ramekin a gentle shake and the panna cotta should slide out smoothly. If necessary, warm the ramekin for a few seconds longer and try again.
Serve with extra blackberry coulis, fresh blackberries and a sprig of mint for an elegant finish.
Cook’s notes
Storage Notes: Store covered in the refrigerator for up to 1 week. Once the panna cotta has fully set, cover each ramekin with cling film or a lid to prevent the surface from drying out. This helps maintain its smooth, silky texture and prevents a skin from forming.
Serving Notes: Serve directly in the ramekins if preferred. For a simpler presentation, there's no need to unmould the panna cotta. Simply top with blackberry coulis, fresh berries and a sprig of mint before serving.
Chef's Tip: For the smoothest texture and best flavour, prepare the panna cotta the day before serving. An overnight chill allows the dessert to set perfectly and develop a beautifully creamy consistency.
Cooking mode
Madagascan Vanilla Panna Cotta with Blackberry Compote
Prepare the Blackberry Coulis - Place the blackberries, sugar, lemon juice and water into a saucepan over medium heat. Cook gently for 8 to 10 minutes, stirring occasionally, until the berries have softened completely and released their juices.
Remove from the heat and pour the mixture through a fine sieve set over a bowl. Press the fruit with the back of a spoon to extract as much liquid as possible, leaving the seeds behind. Set the coulis aside to cool completely.
Bloom the Gelatine - Pour the water into a small bowl and evenly sprinkle over the gelatine. Leave for 5 minutes until the gelatine has absorbed the liquid and formed a soft, sponge-like consistency.
Make the Panna Cotta Base - In a saucepan, combine the sugar with approximately one-third of the cream. Heat gently until steaming but not boiling, stirring until the sugar has fully dissolved.
Remove from the heat and stir in the remaining cream along with the cooled blackberry coulis. Allowing the mixture to cool slightly at this stage helps ensure the gelatine sets correctly.
Add the Gelatine - Gently warm the bloomed gelatine until fully melted. Whisking continuously, slowly pour the liquid gelatine into the blackberry cream mixture until thoroughly combined and smooth.
Chill - Divide the mixture evenly between four 180ml ramekins or six 120ml ramekins. Transfer to the refrigerator and chill for at least 6 hours, or preferably overnight, until fully set.
Unmould and Serve - To release the panna cotta, run a small knife around the inside edge of each ramekin. Briefly dip the base and sides of the ramekin into warm water for a few seconds.
Place a serving plate upside down over the ramekin and carefully invert. Give the ramekin a gentle shake and the panna cotta should slide out smoothly. If necessary, warm the ramekin for a few seconds longer and try again.
Serve with extra blackberry coulis, fresh blackberries and a sprig of mint for an elegant finish.
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