What to do with left over gin soaked gooseberries......

....make a Vanilla Panna Cotta with a Red Gooseberry Compote of course!

Every year we are given a small batch of pink dessert gooseberries, which have been picked from a small holding in Kent.  We infuse the gooseberries in gin to make a pink gooseberry gin liqueur, a sweeter alternative to our classic award winning green gooseberry gin.  It always seems such a waste to simply discard the fruit after the filtration process.  To be honest some fruits really take hold of the alcohol and become completely inedible as they are just way too boozy!!

However this year, I'm going to have a go at a recipe I found on the BBC Good Food website, using the red dessert gooseberries.  This recipe is to serve 4 persons:

Vanilla Panna Cotta with Red Gooseberry Compote.

For the panna cotta:

250ml milk

250ml double cream

20g sugar

1 vanilla pod, split lengthways and seeds scraped out

3 x gelatine leaves

For the red gooseberry compote;

500g red gooseberry

80g sugar


1. Combine the milk, double cream and sugar in a saucepan over low heat.  Split vanilla pod and scrape seeds out into cream mixture, add to the mixture.  Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour.  Remove vanilla pod.

2. Soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess water.  Reheat cream mixture to warm add gelatine and stir well until dissolved.  Pour the mixture into 4 small moulds, such as ramekins.  Then, leave to cool at room temperature.  Once cooled, put in the fridge and chill for at least 4 hours, until set.

3. To make the compote, put the red gooseberries in a pan with the sugar and 50ml of water.  Bring to a simmer and cook gently for about 10 minutes, until very soft.  Leave to cool completely and chill.

4. To turn out the panna cotta's, dip each mould very briefly in hot water for a few seconds - then turn upside down on to a serving plate and give it a shake.  Run a knife around the edge if necessary.  Serve with gooseberry compote.

So have a go and I look forward to hearing about or seeing the results. I would have thought that you could use any alcoholic infused fruit for this recipe, perhaps raspberries or strawberries?  Feel free to comment on here or via our Facebook page, Nipfromthehip or on Twitter @nipfromthehip. I'll post again or edit this one once I've tried out the recipe myself.