prep: 30
cook: 5
serves: 6


  • 1/2 tsp powdered gelatine
  • 100 mL Bulla Thickened Cream (a)
  • 100 mL Bulla Crème Fraiche
  • 60 g caster sugar
  • 15 g unsalted butter
  • 1 zest of a lemon
  • 1/2 vanilla bean
  • 200 mL Bulla Thickened Cream (b)
  • 330 g mixed frozen berries
  • 1 vanilla bean
  • 25 g caster sugar
  • fresh berries

Kirsten Tibballs’ Berry Panna Cotta


  1. For the berry compote, using small saucepan combine the berries, cut and scraped vanilla bean and caster sugar and place on the stove on a medium heat for 3-5 minutes while stirring. Remove from the heat and transfer to a bowl. Keep at room temperature until cool.
  2. For the panna cotta, place a small amount of cold water over the gelatine powder, stir and leave at room temperature.
  3. Bring the Bulla Thickened Cream (a), Bulla Crème Fraîche, sugar, butter, lemon zest, and cut and scraped vanilla bean to a gentle boil in a medium saucepan.
  4. Remove from the heat and add the pre-soaked gelatine, combine, and then cool the mixture down by placing saucepan in an ice water bath.
  5. Place the Bulla Thickened Cream (b) in a bowl and whisk until it is semi-whipped.
  6. Gradually fold the panna cotta base through the semi-whipped cream.
  7. To assemble, spoon a small amount of the berry compote into the base of 6 x small glasses. Fill each glass halfway with panna cotta and then add another layer of berry compote. Top the glasses with the remaining panna cotta.
  8. Place in the fridge for 1-2 hours to set before garnishing with fresh berries.