Great British Menu - Dessert *Disco Fever*

Coconut Panna cotta, toasted coconut, blackberry ice cream

Panna cotta, undeniably rich and should always have a perfect wobble, infused with coconut, with flavours of blackberries and shards of toasted coconut. An ode to my desert island, and sound tracks to my life. (time to dance)

Serves 4


Panna cotta

380ml double cream

150ml oz coconut  milk

Coconut puree to taste

370ml double cream

3 sheets gelatine

140g icing sugar, sifted

1 vanilla pod, split

4 fresh fig leaves

4 x dariole moulds  

Blackberry ice cream


1kg frozen blackberries

4 tbsp caster sugar

Ice cream base

400g double cream

350ml milk

6 egg yolks

125g caster sugar

2 tbsp creme de cassis

1 vanilla pod


  1. Panna cotta place 380ml of double cream in a pan with 150ml coconut milk, coocnut puree, 3 fig leaves and a split vanilla pod. Slowly bring to the simmer and once simmering turn off the heat and leave to infuse for 10 minutes. Taste.

  2. Soak 3 leaves of gelatine into cold water. In a bowl combine 370ml double cream with 140g sifted icing sugar. Remove the gelatine from the water, squeezing out the excess water, then add to the warm cream to dissolve. Strain infused mixture onto the cold cream and stir well. Pour into dariole moulds and blast chill for at least 2 hours.

  1. Blackberries place blackberries in a heavy sauce pan with caster sugar gently warm through allowing the sugar to dissolve and fruit to bleed. Process until a smooth puree and then pass through a sieve to remove pips. Set aside.

  2. Ice cream base pour the milk and double cream into a heavy based pan with the split vanilla pod, slowly bring to simmering point. Infuse for 10 minutes. Strain through into a clean pan.

  3. Whisk the egg yolks and sugar together, pour in the warm cream mixture stirring continuously. Heat gently until it begins to thicken or you can run your finger through it on the back of a wooden spoon.

  4. Allow to cool and refrigerate over night.

  1. Fold in the blackberry puree, taste. Churn into an ice cream until thick and creamy according to the ice cream makers instructions.

  1. Dip the moulds into hot water, invert onto serving plates, serve with blackberry ice cream and toasted coconut.

Equipment needed:

• Ice cream maker

Pre-Prep (preferred)

  • Base for blackberry ice cream

  • Panna cotta mix  or (blast chill on the day)

Shout out to:

Jan Billington - Edible Flowers