Panna cotta with berries by Eddie Kenworthy

Panna cotta with berries by Eddie Kenworthy

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Panna cotta with berries

Panna cotta with berries

RSPCA Assured scheme assessor Eddie Kenworthy chose a dairy-filled dish as his contribution to the RSPCA Assured Celebrity Recipe Collection as he particularly enjoys visiting dairy cow farms, checking the animals are healthy and relaxed.

Preparation time: 20 minutes
Cooking time:
at least 4 hours


  • 2 x 2g leaves gelatine
  • 300ml RSPCA Assured labelled double cream
  • 115g Fairtrade caster sugar
  • 100ml RSPCA Assured labelled full-fat milk
  • 50ml buttermilk
  • vegetable oil, to grease
  • fresh or frozen berries or fruit compote, to serve


Soak the gelatine leaves in cold water. Pour the cream into a pan, add the sugar and heat gently, stirring until the sugar has dissolved. 

Bring just to a simmer, and then take off the heat.

Squeeze the water out of the gelatine and then stir into the warm cream mixture to dissolve. Pour through a sieve into a clean bowl and stir in the milk and buttermilk. Taste for sweetness and add more sugar if necessary.

Grease the insides of 4 small ramekins and divide the mixture between them. Cool and then refrigerate for at least four hours or overnight.

To turn out, put the dishes briefly in boiling water and then invert on to plates. Serve with berries or fruit compote.

Recipe: The Freedom Food Celebrity Recipe Collection

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