Vanilla bean and Buttermilk Panna Cotta with a Berry compote

Vanilla bean and Buttermilk Panna Cotta with a Berry compote
Vanilla bean and Buttermilk Panna Cotta with a Berry compote
Vanilla bean and Buttermilk Panna Cotta with a Berry compote
Vanilla bean and Buttermilk Panna Cotta with a Berry compote

This dessert is a lot of fun because it is so easy to make and if you use coconut sugar it is refined sugar-free. Topped with the berries which are high in anti oxidants it ranks high up on my guilt free dessert list. This recipe is a great example of how you can substitute unhealthy refined sugar with healthier coconut sugar and that you do not have to go without your precious sweet treats! Next time you find yourself baking and using sugar, remember that you don't have to use such a large amount and that if you lessen the amount in a recipe (it won't affect the recipe and the sweetness) or find a healthier substitute, your body will thank you. Consuming empty calories isn't a way of 'treating' your body. If you can change your mindset on that, you can invite healthier alternatives into your life that will nourish you rather than leaving you with horrible guilt and a nasty sugar crash! 


  • 3 tablespoons cold water 
  • 1 1/2 teaspoons unflavoured gelatin 
  • 2 cups heavy cream (divided) 
  • 1/2 cup coconut sugar (normal castor sugar will also work) 
  • 1 1/2 cups buttermilk 
  • 1 vanilla pod, halved and seeds removed 

Berry compote: 

  • 1 1/2 cups mixed berries (you can use frozen) 
  • 2 tablespoons coconut sugar  (normal castor sugar will also work)
  • Fresh mint leaves to serve 


Bloom the gelatin by sprinkling it over cold water. I use a glass of ice water and measure my water from there to ensure it very cold. If the water isn't cold you can get lumpy panna cotta. 

Add the vanilla bean scraping, 1 cup of heavy cream and the sugar to a small pot and dissolve the sugar over a medium heat.

Once dissolved whisk in the rest of the heavy cream and buttermilk. 

Remove from the heat and whisk in the gelatin. 

Pour the mixture into tumbler glasses, cover with cling film and place in the fridge to set overnight. 

Before serving: 

Add all the ingredients for the berry compote into a small pot over a medium heat. Stir the berries and let the mixture reduce. Once you reach a syrup consistency, remove from the heat. Let the berries cool before serving. 

Serve with a dollop of berries and a sprig of mint! 

The Bee's Knees

Anyone who knows anything about me knows I love a dinner party. The food, the people and of course the wine are major key points to throwing a successful dinner party (that and staying sober whilst cooking) 

I recently started playing around with a few cocktail recipes. I think that they are a lot of fun and bring a little something extra to the table. They are quick and simple and you can serve them as a welcome drink! They really are a great way to start the evening. Not to mention that they will get all your guests tipsy and that way everyone will think your food is amazing no matter what! 


  • 2 shots of Gin
  • 30ml lavender honey syrup
  • 30ml lemon juice

Lavender Honey Syrup:

  • 125ml honey
  • 60ml boiling water
  • 1 teaspoon dried lavender


To make the lavender honey syrup, combine hot water with honey and stir until evenly mixed. Add lavender, stirring to combine.
Let cool, approximately 30 minutes, then pour through a fine mesh strainer to remove lavender.

For the cocktail, combine all ingredients in a shaker full of ice.
Shake vigorously for 10 full seconds. Double strain into a cocktail glass and garnish with a lavender sprig.