Sussex Exclusive

Discover, explore and savour the best of Sussex

Sussex Style Vanilla Panna Cotta

Sussex recipe

With Pick Your Own season well underway, what a perfect time to get in the kitchen with the fruits of your labour and we’re delighted that Jacqueline Wise has shared this Sussex style Vanilla Panna Cotta with us. Add a local gin to give it a real taste of Sussex.

Jacqueline Wise, founder and director of Positively Delicious shares this mouth-watering dessert recipe. Jacqueline is a Cordon Bleu Chef trained at Tante Marie Culinary Academy, and has worked at Buckingham Palace, The Ritz and Michelin Star restaurants. She also runs Kelmsley which caters for bespoke weddings, and Jacqueline Wise Chefs, a private dining offering. She loves to forage, garden, cook on fire, educate about regenerative food and build a like-minded community of nature-loving foodies who care about their own wellbeing and that of the planet.

Makes 6-8

For the panna cotta

600 ml of cream

400 ml of milk

120 g of sugar

1 vanilla pod

4 gelatine leaves, softened in cold water

Sussex berries

For the gin-baked berries

200 g mixed berries

1 tbsp sugar

4 tbsp gin

Sussex gins

  1. Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife)
  2. Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture
  3. Stir until completely dissolved
  4. Pass through a medium sieve
  5. Tip into ramekins or glasses and place in the fridge to set for at least a couple of hours
  6. Preheat oven to 180 degrees
  7. Wash and cut fruit in half if required, then place on a baking tray, scatter over the sugar and 3 tbsp gin and bake for 15 minutes
  8. Allow to cool, pop into a bowl and add remainder gin for extra kick, chill
  9. To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won’t drop out, carefully dip the ramekin in a bowl of warm water to loosen it
  10. Serve with a generous spoonful of gin-baked berries

Positively Delicious

Jacqueline also runs Connection Through Cookery workshops and Foraging & Fire-Cookery Experience Days where you can learn creative de-stressing skills to last a lifetime and discover wild edibles, learn about their herbal powers, seasonal food and how to cook over fire while in a magical woodland setting.

Cookery and foraging workshops

These include herbal tea ritual welcome drinks, foraging walks, wild-inspired cocktails/mocktails and canapes, communal Fire Cookery Lesson with recipes using seasonal and foraged ingredients and cleansing smoke sticks/wild herb foot bath to finish. In short, they sound amazing and you can find out more and book here:

Foraging and cookery workshops

If you like this post about Sussex Style Vanilla Panna Cotta, you may also like:

Follow us

Latest newsletters


Related posts

Scroll to Top