Blackberry Vanilla Panna Cotta

This panna cotta is so creamy and moorish, it melts in your mouth and can be flavoured in so many different ways. Mine is an ode to Edinburgh Gin Distillery liqueurs.

This is a dish made as part of the Matthew Kenney Cuisine Academy: Level II - Advanced Raw Cuisine. This is my own recipe utilising three amazing liqueurs from Edinburgh Gin Distillery.


Vanilla Panna Cotta

  • 1/2 cup coconut meat
  • 1 cup cashews, soaked
  • 1/2 cup almond milk
  • 1/4 cup + 2 tablespoons raw agave
  • 2 tablespoons Irish moss paste (or kelp noodle paste, or agar agar*)
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon vanilla powder or 1/2 vanilla pod
  • 1/2 cup coconut oil

Blend all ingredients until smooth, streaming in the coconut oil last. Put into silicon moulds and freeze. *If using agar agar you must add hot water and prepare first.

Blackberry & Raspberry Gin Liqueur Purée

Blend all ingredients until smooth. Strain through a chinois or a fine mesh strainer and store in the fridge for plating.

Rhubarb & Ginger Gin Liqueur Foam

Blend all ingredients until smooth. This works best with a hand blender in a shallow dish, as you want to make as many bubbles as possible. If not, a blender works too.

Elderflower Gin Oil

Blend together ingredients until smooth, or whisk together. This is used for plating purposes only.


Add some purée to the plate, placing the panna cotta on top. You can also add a thin layer of purée on top of the panna cotta. Decorate with foam and forest fruits, or other fruits of your choice. Enjoy!