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Much has been said about the wobble of the pannacotta. If you get it just right, your dessert should treat you to a charming wiggle. Not too set in its ways – where is the fun in that?! – but set enough to not be a milkshake in a mould! Chef Pieter is confident that this recipe with its delightful jelly layer, will not let you down in perfecting the wobble. Try our Berry Panna Cotta and a glass of Leopard’s Leap Sparkling for a real festive dessert!

Serves 6


300 ml cream

300 ml milk

160 g caster sugar

3 cardamom pods

2 vanilla pods

3 leaves gelatin

2 tea-bags

300ml berry juice

3 leaves gelatine


Into a small saucepan, place the cream, milk and tea-bags. Slowly bring to the boil over medium heat. Remove from the heat and allow to infuse for 10 minutes.

Place the gelatine into a bowl, add 20 ml cold water and allow gelatine to soak in the water.

Discard the tea-bags from the cream mixture. Add sugar and return to a low heat until sugar has dissolved. Stir the soaked gelatine into the cream mixture.  Stir mixture until gelatine has melted.

Pour into glasses to set.

Once set, dissolve the gelatine with the berry juice by heating the berry juice and adding the soaked leaves. Stir to dissolve.

Leave the berry mix to cool, but not set.

Once cool, pour the mixture over the set pannacotta, and leave to set again.

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