Panna Cotta with Spiced Blueberry and Prune Compote

Panna Cotta with Spiced Blueberry and Prune Compote

Cinnamon spiced blueberries and Sunsweet Prunes make for an added refinement to this classic Italian treat.

Prep Time 20 minutes
Cook Time 30 Minutes

Serving Size: 6

Calories: 640

Carbohydrates: 42g

Protein: 7g

Fat: 50g


Sugar: 29g


  • 3 sheets of clear gelatin
  • 1 vanilla pod
  • 2 ½ cups heavy cream
  • 3 tbsp sugar, divided
  • 4 tbsp maple syrup, divided
  • 2 tsp cornstarch
  • 2/3 cup blackcurrant juice, divided
  • 2 cups blueberries
  • 2/3 cup chopped Sunsweet Prunes
  • 1 pinch ground cinnamon
  • 1 cup walnuts


Soak gelatin sheets in cold water until soft. Cut open the vanilla pod lengthwise, scrape out the seeds.


In a small pot set over medium heat, heat heavy cream and vanilla pod and seeds and simmer for about 15 minutes. Stir in 2 tbsp sugar and 2 tbsp maple syrup, remove the vanilla pod.


Squeeze excess water from the gelatin sheets and add to cream, stirring until dissolved. Pour the mixture into 6 small moulds or ramekins and chill in the fridge for at 3 hours, or until set


In a medium pot mix together the cornstarch, blackcurrant juice, and maple syrup until combined. Heat the mixture on the stove over medium heat, stirring occasionally until mixture has thickened slightly.


Stir in the blueberries, bring back to a boil, then remove from heat. Stir in the prunes and cinnamon, set aside to cool completely.


In a skillet set over medium heat, sprinkle the remaining sugar into a hot pan, wait for it to melt and caramelize. Stir in the walnuts and then spread the mixture onto a baking tray lined with parchment paper. Set aside to cool completely, then roughly chop. Dip the ramekins briefly in hot water to loosen the panna cotta before turning out onto a plate. Serve with the blueberry and prune compote and caramelized walnuts.


Tip: Instead of blueberries, you could use redcurrants or cherries if desired.