Jewelled Sake Panna Cotta

For an attractive and sophisticated dessert try Paul Bloxham's East meets West recipe for sake-flavoured panna cotta
By Paul Bloxham
Jewelled Sake Panna Cotta
  • Rating:
  • Serves: 8
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 1-2 hrs chilling
  • Effort: medium



  • 200 ml double cream
  • 100 ml sake
  • 2 vanilla pods
  • grated zest of 1 lemons
  • grated zest of 1 limes
  • grated zest of 1 oranges
  • 250 g caster sugar
  • 25 g dried red fruits, macerated in a little sake
  • 5 leaves of gelatine, soaked and softened

To serve:

  • 8 disc-shaped tuiles
  • red fruit coulis, to garnish
  • mixed summer berries, to garnish
  • icing sugar, for dusting
  • 8 shiso leaves


1. In a saucepan, simmer the double cream, sake, vanilla pods, lemon zest, lime zest, orange zest and caster sugar for 3-4 minutes, stirring now and then, until the sugar dissolves.

2. Remove from the heat and stir in the softened gelatine leaves, mixing thoroughly.

3. Divide the dried red fruits among 8 ramekin dishes. Strain the sake mixture into the 8 ramekin dishes. Cool, then chill in the fridge until set, allowing 1-2 hours.

4. To serve the panna cotta, quickly dip each ramekin into very hot water, then turn out each panna cotta onto a serving plate.

5. Top each panna cotta with a tuile disc, drizzle with red fruit coulis and garnish with berries. Dust with icing sugar and top with a shiso leaf. Serve.

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