Fresh raspberries bring serious brightness to this traybake panna cotta recipe. Paired with a silky white chocolate-spiked panna cotta, this easy traybake is a smart, summery twist on the restaurant classic. It sets beautifully in the fridge, ready to scoop and serve with jammy raspberries, crisp almond and pistachio biscuit crumbs and chocolate-covered pistachios.
Marks & Spencer
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8HR
Total time
Ingredients
Servings
8
5
gelatine leaves
400 ml
M&S Remarksable Value whole milk
600 ml
double cream
100 g
M&S Fairtrade golden caster sugar
1
vanilla pod, split lengthways
150 g
M&S white cooking chocolate, finely chopped
For the topping
250 g
M&S raspberries
1/2
M&S Remarksable Value lemon, juice only
50 g
M&S Fairtrade golden caster sugar
100 g
M&S All butter pistachio and almond cookies, broken into pieces
30 g
M&S chocolate covered pistachios, roughly chopped
Nutrition per serving
Calories
551kcal
Fat
36.2 g
Saturates
23.1 g
Sugars
21.1 g
Salt
65.9 mg
