For a different type of Christmas pudding this year, treat your guests to this delicious Panna Cotta with Spiced Boozy Compote!

Note: you will need to make this the day before, as it needs to be chilled overnight. Serves 8.


For the Panna Cotta:

  • 300ml single cream
  • 500 ml whole milk
  • 75gr caster sugar
  • 3 x 2g gelatine leaves
  • The zest of 1/2 orange
  • 3 cinnamon sticks – bashed

For the berry compote:

  • 500g of mixed frozen berries
  • 50 ml of White Heron British Cassis
  • 1 tsp of vanilla extract
  • The zest of 1 lemon
  • 55g of brown sugar


  1. Put the cream, milk, spices, orange zest and sugar in a pan. Bring slowly to the boil, remove from the heat then leave to infuse for 20 mins. Sieve into another pan.
  2. In a bowl, cover the gelatine leaves in cold water and soak for 5 mins, until softened. Squeeze out any excess liquid and stir into the spiced milk. Reheat to dissolve the gelatine if necessary. Divide between eight glasses. Chill overnight to set.
  3. Meanwhile, make the compote. Add the frozen berries to a saucepan with the White Heron British Cassis, lemon zest, vanilla and sugar. Heat gently and stir to dissolve the sugar. Simmer for 10 mins, or until syrupy.
  4. Chill in the fridge overnight. Heat the compote until just warm and spoon over the Panna Cottas, or serve at room temperature.

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