Panna Cotta with Grappa or Sambuca

Episode 108 - Panna Cotta with Grappa or Sambuca


  • 600ml Thickened Cream
  • 72g Castor Sugar
  • 45ml Grappa or Sambuca
  • 1 Vanilla Bean (split and scrapped)
  • 350g Raspberries and Blueberries
  • 10 Strawberries
  • 12.5g Davis Gelatine
  • 10 Waffle Baskets


  1. Place cream in a pot on low heat.
  2. Add sugar and stir until melted.
  3. Add scrapped vanilla bean.
  4. Bring to boil but DO NOT OVER BOIL.
  5. Add Grappa or Sambuca and stir, then remove from heat.
  6. Add Gelatine and let it saturate for 2 minutes and then stir with a whisk until dissolved.
  7. Pour into moulds & allow to cool at room temperature. Place in fridge, approx 4 hours.
  8. Remove Panna Cotta from mould & place on a plate.
  9. Serve with berries and strawberries or alternatively, in a waffle basket served with chocolate sauce and strawberries.