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White Chocolate Panna Cotta with Boozy Raspberries

Directions:

Place brioche slices on a board and spread liberally with butter, set aside. Make a custard mix by heating the cream with vanilla pods and allow to infuse for a while. Beat eggs in a bowl, gradually adding caster sugar. Whisk until light and airy. Carefully add warm cream to egg & sugar mix, whisking all the time to prevent eggs from cooking too quickly. In a battered oven proof dish interlace brioche slices with berry mix then add custard, staring the liquid as you pour. Sprinkle top of pudding with demerara sugar and chocolate drops and bake until sugar caramelises. Serve with fresh clotted cream.

© Medina Foodservice, 2026