Panna Cotta with Sloe Gin, Thyme & Blackberry Compote

DessertServes 4

Blackberry foraging season is well underway and what better way to use these abundant gems of the British hedgerows than by pairing them with a deliciously creamy panna cotta. This recipe from the original hedgerow foraging enthusiasts, Malton based Sloemotion, uses their award-winning Sloe Gin to create a deliciously decadent seasonal pudding – perfect for the bank holiday weekend. Find Sloemotion at this weekend’s Malton Food Festival or buy their award-winning range online at


For the panna cotta

3 gelatine leaves

250ml/9fl oz milk

250ml/9fl oz double cream

1 vanilla pod, split lengthways, seeds scraped out

25g/1oz sugarFor the compote

1 tbsp Sloemotion Sloe Gin
1 cup blackberries
1 tbsp lemon juice
1/4 tsp fresh thyme
2 tbsp sugar
1 1/2 tsp cornstarch


  1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer then remove the vanilla pod and discard.
  3. Squeeze the water out of the gelatine leaves and add to the pan then take off the heat, stirring until the gelatine has dissolved.
  4. Divide the mixture between four ramekins and leave to cool, then place into the fridge for at least an hour until set.
  5. For the compote - Place all the ingredients in a bowl and mix before leaving overnight to infuse.
  6. When you are ready to serve, place each panna cotta on a plate and spoon over a generous amount of the compote on each
  7. Garnish with a fresh mint leaf and serve immediately