Vanilla and Honey Panna Cotta with Boysenberries

This recipe for panna cotta is featured in episode one of my television series New Zealand with Nadia Lim. In this episode I travel to Nelson at the top of the South Island, New Zealand and meet the largest marketer of boysenberries in the world!
Prep Time 10 minutes
Cook Time 5 minutes
Fridge Time 4 hours
Course Dessert
Servings 6
Calories 348 kcal
Gluten Free, Kid Friendly


Panna Cotta

  • 4 leaves gelatine
  • 1 ½ cups cream
  • 1 ½ cups milk
  • 3-4 tablespoons liquid honey
  • 1 lemon finely grated zest
  • 1 vanilla bean seed pod or 1 teaspoon vanilla bean paste
  • oil for greasing moulds e.g. walnut, coconut, or grapeseed oil
  • 6 dariole moulds or small tea cups

To Serve

  • 2 cups fresh ripe boysenberries
  • ¾ cup boysenberry juice or fruit liqueur e.g. cassis or frambois


  • Roughly break up gelatine leaves, place in a bowl and cover with cold water. Leave gelatine to swell for 5-10 minutes until very soft and pliable.
  • Meanwhile, combine cream, milk, honey, lemon zest and vanilla in a medium-size pot or saucepan and heat gently over low to medium heat, until it almost comes to the boil (however do not let it come to the boil).
  • Remove soaked gelatine leaves from water (they will be transparent and floppy) and whisk into hot milk mixture until well combined and all the gelatine has dissolved. Pour into a pouring jug (for easier pouring and less mess!).
  • Lightly grease moulds or tea cups with oil. Carefully pour mixture into moulds or tea cups, dividing equally, and place in the fridge for at least 4 hours or overnight to set.
  • Combine boysenberries with juice or liqueur in a bowl and set aside in the fridge to marinate until panna cotta are ready.
  • When ready to serve, dip moulds or teacups into hot water briefly for 5-10 seconds, and run the blunt edge of a knife around the edge to separate from the mould. Place a small serving plate on top of each panna cotta and invert plate – the panna cotta should drop out. Arrange boysenberries around panna cotta and drizzle over syrup just before serving.


I pick some luscious boysenberries and create this spectacular panna cotta dessert! This dessert is perfect to prepare in advance of friend’s coming over. For depth of flavour I add honey and a vanilla pod which compliments the berries well. I used fresh New Zealand grown boysenberries, but you could substitute with any in-season fresh berry for this recipe.