Passionfruit & Lemon Curd Perfect Panna Cotta

Preparation Time

20 mins

Cooking Time

5 mins



This is an adaptation of a James Martin recipe.  You can use any of our flavour of curds in it.


1½ pints double cream

4 sheets of gelatine

150g caster sugar

1 vanilla pod (optional – I left out as used elderflower syrup)

120ml full cream milk

75ml elderflower cordial (or liqueur)

200g jar of Scarlett & Mustard Passionfruit & Lemon Curd


  1. Soak 4 sheets of gelatine in milk.
  2. Heat 1 pint of double cream plus vanilla pod plus 150g caster sugar until boiling point and remove from heat. Leave vanilla pod in mixture to infuse.
  3. Strain milk off gelatine and put milk into small pan and heat, then add softened gelatine and stir until melted.
  4. Add gelatine mixture to warm cream/sugar/vanilla mixture, then strain both into a separate bowl and cool.
  5. Lightly whip remaining ½ pint double cream and fold into setting mixture.
  6. Stir in 75ml of elderflower cordial and put into pretty bowl or greased mould.
  7. Chill overnight.
  8. When ready to serve, spoon a jar of Scarlett & Mustard Passionfruit & Lemon Curd over the top.

Products Used In This Recipe