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Adnams Cream Liqueur, White Chocolate, and Vanilla Bean Panna Cotta

By Nick Claxton-Webb, also posted in News on

Adnams Cream Liqueur, White Chocolate, and Vanilla Bean Panna Cotta, with Plum Compote, and Blackberry Sorbet 

This recipe serves four. 

For the Adnams Cream Liqueur, White Chocolate, and Vanilla Bean Panna Cotta 

You will need: 

3 leaves of bronze leaf gelatine 

100mls milk 

250mls double cream 

25g caster sugar  

25g white chocolate 

1 vanilla bean pod, split in half length ways.  



  • Soak the gelatine in cold water and leave to soften. 

  • Add the other ingredients to a pan, making sure to scrape the vanilla beans into the pan first, before adding the remaining pod. 

  • Gently bring it to a simmer and ensure it is thoroughly mixed. 

  • Add the softened gelatine and stir until gelatine has dissolved. 

  • Pass the mixture through a fine strainer. 

  • Divide the mixture between dariole moulds, timbales, or ramekins. 

  • Allow to cool and then place in the fridge to set fully. 


For the Plum Compote 


You will need: 

1kilo plums, stoned and roughly chopped 

500g caster sugar 

1 cinnamon stick 

2 vanilla pods 

Peeled zest and juice of 1 lemon 



  • Place all the ingredients into a heavy bottomed pan. 

  • Heat and simmer for 30 to 45 minutes until the plums are softened, but not completely cooked down. 

  • Allow to cool, then set aside in the fridge. 


For the Blackberry Sorbet 

Making the sorbet base 

You will need: 

300g caster sugar 

300mls water 

Juice of half a lemon 

4tsp liquid glucose 



  • Place the sugar, water, lemon juice and the liquid glucose into a pan over a low heat. 

  • Stir the mixture slowly and bring to the boil. 

  • Boil for 5 minutes. 

  • Remove from the heat and allow to cool. 


Preparing the blackberries 

You will need: 

400g blackberries 

75g caster sugar 

1tbsp water 



  • Place the blackberries, sugar, and water into a pan over a low heat and allow the fruit to soften. 

  • Pass the mixture through a fine sieve into the chilled sorbet base and churn in an ice cream machine or sorbetiere and then freeze. 


Serving your dessert 

  1. Carefully turn out the panna cottas onto serving plates. 

  1. Finish with a good dollop of the compote and a scoop of the sorbet. 

  1. This is delicious served with a tuille biscuit, shortbread, or streusel. 


Nick Claxton-Webb