Gooseberry & Vanilla Panna Cotta with Almond Crumble
This elegant dessert blends silky vanilla panna cotta with a vibrant gooseberry compote and buttery almond crumble. By using a panna cotta mix, you’ll create a restaurant-quality dessert effortlessly — beautifully enhanced with a handful of Royal Crown Gooseberries in Light Syrup, available from Nicol Retailer
Ingredients
For the Panna Cotta
- 1 lltr Panna Cotta Mix (to make approx. 500 ml–600 ml)
- 300 ml Whole milk
- 200 ml Double cream
- 1 tsp vanilla bean paste (optional, for extra flavour)
For the Gooseberry Compote
- 300 g Royal Crown Gooseberries in Light Syrup (from Nicol Retailer)
- 1 tbsp syrup from the tin
- 1/2 tsp Lemon zest
- 1 tsp lemon juice
For the Almond Crumble
- 50 g plain flour
- 40 g cold butter, cubed
- 25 g ground almonds
- 25 g caster sugar
- Pinch of salt
Instructions
Make the Panna Cotta
- Prepare the panna cotta mix according to packet instructions with milk and cream.
- Add vanilla bean paste for extra aroma.
- Gently fold in a handful of drained Royal Crown Gooseberries for pops of flavour and texture
- Pour into glass cups or moulds. Chill for at least 3 hours or until set.
Make the Gooseberry Compote
- Add gooseberries, syrup, lemon zest, and juice to a saucepan.
- Simmer gently for 5–7 minutes until thick and glossy.
- Cool completely before spooning over the panna cotta.
Prepare the Almond Crumble
- Preheat oven to 180 °C (160 °C fan).
- Combine flour, butter, ground almonds, sugar, and salt until crumbly.
- Bake for 10–12 minutes until golden. Cool and crumble.
Assemble & Serve
- Top each panna cotta with gooseberry compote.
- Sprinkle with almond crumble and garnish with fresh mint or whole gooseberries.
- Serve chilled for a refreshing, elegant finish.
Notes
For the best flavour, use Royal Crown Gooseberries in Light Syrup from Nicol Retailer Their gentle sweetness and delicate tartness make the perfect topping for creamy panna cotta.
If you’d like extra texture, fold a few whole gooseberries into the panna cotta before chilling — it adds a lovely burst of flavour in every spoonful.
To make it gluten-free, simply substitute the plain flour in the crumble with a gluten-free blend.
For a lighter version, swap half the double cream with Greek yoghurt or coconut cream — it’ll still be smooth and delicious.
This dessert can be made a day ahead, making it ideal for dinner parties or special occasions. Chill, garnish just before serving, and enjoy a touch of restaurant elegance at home.
Chef's Tip
The secret to a truly unforgettable panna cotta is balance — creamy, silky texture with just the right touch of tart fruit. Using Royal Crown Gooseberries in Light Syrup from Nicol Retailer
gives you that perfect contrast every time. Their gentle tang lifts the sweetness of the panna cotta and adds a burst of freshness to each bite. For an elegant finish, serve in clear glasses so the golden layers of gooseberry, cream, and crumble shine through. It’s the kind of dessert that looks impressive, tastes divine, and leaves your guests asking for seconds — with none of the stress.
gives you that perfect contrast every time. Their gentle tang lifts the sweetness of the panna cotta and adds a burst of freshness to each bite. For an elegant finish, serve in clear glasses so the golden layers of gooseberry, cream, and crumble shine through. It’s the kind of dessert that looks impressive, tastes divine, and leaves your guests asking for seconds — with none of the stress.
Nutrition
Serving: 200g | Calories: 315kcal | Carbohydrates: 30g | Protein: 4g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 45mg | Potassium: 190mg | Fiber: 1.5g | Sugar: 23g | Calcium: 80mg | Iron: 0.5mg
