Is stealing fruit only a kid thing? Remember when we were children, me and my sister used to sneak to our neighbour's garden and pick fresh yummy raspberries. Revealing my dark past and bad reputation here now, but before you judge me let me tell you the area was huge and there were thousands of wild raspberry bushes, which old lady would never have been able to collect herself, besides when you are a kid you do many silly things right? (great explanation ain't it?). I feel bad now but they were pure magic, simply irresistible wild berries - they had this kind of deeper, more intense flavour. Now when I think raspberries - I think my neighbour's garden. After all these years I am on the search for this perfect taste, but berries from the shops just don't taste the same.

Panna Cotta, literally translates as "cooked cream", it has a beautiful silky smooth texture and is so easy to prepare. During the week we are on a diet, we became gym freaks, going everyday to swimming pool to burn these calories, so I wanted to prepare lighter version of this Italian classic. Had difficult time finding a good and easy recipe on the internet, so got some inspiration from Donna Hay and I made up my own. I used yoghurt instead of the cream (probably all Italians gonna kill me now) and buttermilk instead of milk :) To be honest with you wherever I can, I always try to use natural yoghurt instead of cream - as you cut on calories and fat instantly. Yoghurt and buttermilk in my opinion added a welcome freshness, and made Panna Cotta much richer and creamier.


You can make up Panna Cottas up to two days ahead and keep them well-covered and chilled. Serve these with your favourite fruits (don't forget about wild raspberries!), chocolate or simply a drizzle of honey.


for 4 portions:

  • 2 tbs warm water
  • 1,5 tsp powdered gelatine
  • 500 ml buttermilk
  • 250 ml natural yoghurt
  • 100g caster sugar
  • 2 tsp vanilla extract
  • 1 vanilla sugar
  • fresh raspberries to serve

Mix gelatine with water leave it for a while. Set aside until the gelatine has absorbed the water. Place the yoghurt and sugar, along with vanilla sugar in a saucepan over medium heat and stir to dissolve the sugar. Add the gelatine, place for a short while over medium heat, stir to dissolve. Remove from heat and stir through the vanilla and buttermilk. Pour mixture into 4 glasses and refrigerate for 3 hours or until set. Serve with fresh berries.