Raspberry and Drambuie Panna Cotta

Robert Dowell-Brown

Robert Dowell-Brown

13th March 2012
Robert Dowell-Brown

Raspberry and Drambuie Panna Cotta

This dish is a ode to my Scottish heritage with a modern interpretation.


  • Makes 8 Darioles
  • 500ml cream
  • 2 gelatine leaves
  • 100g Caster sugar
  • 100ml Drambuie
  • Raspberry compote
  • 500g Rasberries Frozen
  • 250g Sugar
  • Raspberry jelly
  • 300ml raspberry puree from compote
  • 100ml whole raspberries from compote
  • 3 leaves of gelatine


Soak both lots of gelatine in a little water separately . Place cream in pan with sugar heat to dissolve, when sugar is dissolved squeeze out allocated gelatine add to mixture and remove from heat stir to dissolve and add gelatine. Pour a third of the way up darioles and place in fridge to start to set, place aside at room temp the rest of mix.
Make raspberry compote by heating 250g raspberries with sugar till softened and sugar dissolved, pass onto the remaining raspberries and allow to defrost the frozen whole ones.
Place mixture in large whole colander gently to drain of puree.
Measure puree and whole raspberries for jelly and keep separate, heat puree remove from heat squeeze out allocated gelatine and add , then add whole raspberries .
When first layer of drambuie is lightlt set add just under a third of raspberry jelly and place back in fridge, and when this is lightly set pour remainder of panna cotta on. Return to fridge to set for 4 hours . Serve with toasted oatmeal cookies and raspberry sorbet. Scottish cranachan deconstructed .

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.