For the Buttermilk Panna Cotta:

For the Poached Summer Fruits:

  • Caster sugar 150.0 g
  • Water 100.0 ml
  • Lemon 1.0 pc
  • Star anise 1.0 g
  • Vanilla (pod) 5.0 g
  • Strawberries 250.0 g
  • Blueberries 150.0 g



  1. For the Buttermilk Panna Cotta:

    • Bring the cream to the boil.
    • Add the CARTE D’OR Panna Cotta to the boiling cream.
    • Whisk for approximately 30 seconds until fully dissolved.
    • Remove from the heat then add in the buttermilk and stir into the mix.
    • Allow to cool for a couple of minutes and divide between 10 dessert glasses.
    • Refrigerate for at least 3 hours until set.
  2. For the Poached Summer Fruits:

    • Remove the tops of the strawberries and cut in halve or quarters depending on size.
    • Peel the zest from the lemon and extract the juice.
    • Cut the vanilla pod in halve lengthways.
    • Place the vanilla, star anise, lemon zest, lemon juice, sugar and water together in a pan and bring to the boil.
    • Add the strawberries and blueberries and remove from the heat.
    • Cover and leave to cool.
    • Chill until needed.
  3. To assemble:

    • Top the panna cottas with the poached summer fruits and finish with some of the poaching liquor poured over the fruits.
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