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Raspberry Gin Panna Cotta Recipe

This Raspberry Gin Panna Cotta recipe comes from the kitchen of Jane Lewis, the founder of Baked by Jane. She developed this hybrid panna cotta – trifle recipe using our Mirabeau rosé gin. Jane is a self-taught baker, but over the last few years has completed a pastry masterclass, croissant, viennoiserie and the 5-day bread course at The Bertinet Kitchen Cookery School in Bath.

Panna cotta is an Italian dessert originating from the area of Piedmont on the eastern border of France. However, when it comes to desserts, country borders are full of sweet holes. Translated panna cotta means “cooked cream.” The cream is sweetened, and gelatine added as a thickener. In France, a blancmange uses the same methodology and ingredients – milk (or cream), sugar and gelatine.

Raspberry Gin Panna Cotta

Raspberry Gin Panna Cotta

The methodology for making panna cotta is not difficult but requires time as the layers need to set.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Italian
Servings 4 servings


For Soaked Sponge Fingers:

  • 12 Sponge Fingers
  • 1 tbsp Mirabeau Rosé Gin

For Raspberry and Gin Jelly Layer:

  • 1 350 g bag Frozen Raspberries (frozen are best)
  • 95 g (3.5 oz) Caster Sugar
  • 1 lemon for juice
  • 2 leaves Platinum Grade Gelatine
  • 65 g (2+ oz) Mirabeau Rosé Gin
  • 6 drops Rose Water or to taste

For Rosé Gin Panna Cotta:

  • 300 g (10.5 oz) double cream
  • 300 g (10.5 oz) Natural Plain Yogurt
  • 150 g (5 oz) Caster Sugar
  • 1 tsp Vanilla paste *
  • 4 leaves Platinum Grade Gelatine *
  • 3-6 drops Rose Water *
  • 60 g (2 oz) Mirabeau Rosé Gin
  • a few Crystallized Rose Petals to decorate


For the soaked sponge fingers:

  • Take 4 pretty tumblers or glasses to layer your dessert.
  • Place your sponge fingers on a baking tray sugar side down, use a pastry brush to soak the tops in gin. Then used a round pastry cutter to cut a few sponges at a time to make neat rounds for the bottom of each glass, but feel free to trim to fit with a knife if you prefer.

For the Raspberry, Gin Jelly Layer:

  • Put your two leaves of gelatine in a bowl of cold water to soak.
  • Put the frozen berries, caster and lemon juice into a pan on medium heat, once it has started to bubble away reduce the heat to low and let it simmer for around 10-15 minutes, be careful it doesn’t catch on the bottom and burn, give it an occasional stir.
  • After around 10-15 minutes it should have thickened a bit, take it off the heat, squeeze the excess water out of the gelatine and add the leaves to the raspberries, whisking them in.
  • Allow the mixture to cool a bit before you add your gin as you don’t want the alcohol to evaporate, add a few drops of rosewater, to your taste. Note you aren’t trying to make it taste of rose just bring out the botanicals in the gin and lift the flavour a bit, so have a taste, see what you think and add a little more if you think it’s needed.
  • When you are happy, place the raspberry mixture into a jug are carefully pour on top of the sponge fingers, try to make them all even, if your sponge fingers float up to the surface just use a spoon to push them back under the raspberry jelly. Leave them to set in the fridge for a good few hours until you feel the jelly layer is set.

For the Panna Cotta Layer:

  • Add your 4 leaves of gelatine in a bowl of cold water to soak for 5 minutes.
  • Put the double cream, vanilla and caster sugar into a small saucepan and bring to a simmer, whisking to make sure the sugar is dissolved.
  • Squeeze out the excess water from the gelatine and add to the cream mixture, whisk again and leave to cool slightly. Once the mixture has cooled down and is just warm to touch whisk in the yogurt, gin and a few drops of rosewater (to taste). Follow the same process as the jelly layer, taste it, see if you want to add a bit more or not.
  • Transfer to a jug and very carefully pour over the raspberry layer, chill for another few hours or until nicely set.
  • I decorated mine with a few crystallized rose petal pieces, if you choose to do the same add them just before serving.


Tip: These can be made a day in advance and enjoyed even after been in the fridge a few days, it still tastes great.
* Most of these ingredients are readily available in the baking section of your grocery store. Alternatively, you can find them online: vanilla bean paste, gelatine sheets, Rose Water (culinary).
Keyword Dessert, Gin, Milk, Raspberries
Tried this recipe?Let us know how it was!

Other Pink Desserts:

Pink Praline Brioche

Meringue Roulade with Rose Cream and Raspberries

Heart-Shaped Citrus Almond Cookies

Pavlova Recipe with Rose, Lychee and Raspberry with Etoile Rosé

Popsicles with Rosé, Grapefruit and Elderflower


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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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