- Tomlinson’s Milk 100ml
- Tomlinson’s Whipping Cream 100ml
- 250ml of Delamere Goats Milk
- 250ml Tomlinson’s Double Cream
- 1 Vanilla pod
- 3 Leaves Of Gelatine
- Mixed Seasonal Berries
- Sugar 150g
- 200ml House Red Wine
- 50g Fresh basil
Delamere Goats Milk panna cotta with red wine and basil syrup, soft seasonal berries
Delamere Goats Milk panna cotta with red wine and basil syrup, soft seasonal berries
Dessert cooked by Ben Field from the Bear's Paw in Warmingham during the 2012 Cheshire Heat of the North West Young Chef of the Year Competition held at South Cheshire College.
Ingredients
Method
1. Soak the gelatine leaves in cold water. Place the goats milk, cream, vanilla pod and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
2. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
3. Divide the mixture among the moulds and place in the blast chiller till set.
4. Place red wine, some caster sugar, and basil into a pan and bring up to the boil, simmer till you achieve a syrup consistency, place in fridge to cool.
5. Assemble. Turn out the panna cotta into the centre of the bowl, arrange the soft seasonal berries around, pour over the red wine syrup.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
