Wensleydale and Cranberry Panna Cotta Recipe

Wensleydale and Cranberry Panna Cotta Recipe by Daniel Whiting @exploringwithflavours.

Pushing the boundaries and norms, experience the whimsical fusion of flavours with my playful and creative twist on this inventive Wensleydale and Cranberry Panna Cotta.

With the richness of the Wensleydale cheese and tangy cranberries, this dish offers a delightful sensation on tradition, providing six perfectly portioned 50g servings of sweet and savoury indulgence. Served as a starter, its harmonious blend of flavours is sure to captivate guests and leave them craving more. Feel free to unleash your creativity by experimenting with different cheese varieties and flavour combinations, making each rendition uniquely your own. Embrace the playful spirit of culinary exploration with this crowd-pleasing dish that promises to impress and delight with every bite.


Prepare the following ingredients:

                •              150 ml of high-quality double cream

                •              150 ml of rich Jersey milk

                •              100 g of Wensleydale & Cranberry cheese

                •              2 gelatine sheets

                •              12 blackberries, halved for garnish

                •              5 g of Maldon sea salt


Gather the necessary equipment:

                •              Medium-sized saucepan

                •              Spatula

                •              Small bowl

                •              Measuring jug

                •              Silicone mould

                •              Flat baking tray


Panna Cotta

Begin by softening the gelatine sheets in cold water for around 5-10 minutes. This will rehydrate and soften them ready for use.

Next, in a medium-sized saucepan, gently heat the milk and cream until just below boiling point, ensuring careful attention to prevent burning and becoming too hot.

Once the mixture is heated, you’ll want to crumble the Wensleydale cheese into the mixture, stirring continuously with a spatula until fully melted and fully incorporated.

Once everything has come together, be careful and remove the saucepan from the heat and add the softened gelatine sheets, ensuring excess water is squeezed out beforehand.

Transfer the cheese mixture to a measuring jug and pour the mixture into your desired silicone moulds. Place the moulds onto a flat tray and leave to semi-set; this will take approximately 20-25 minutes. Monitor regularly to prevent over-freezing and frostbite.

If you’re planning on serving immediately, gently remove them from the moulds and allow the panna cottas to sit at room temperature on a plate for approximately 5-10 minutes to soften slightly and warm up. Otherwise, cover with clingfilm, refrigerate and use them when you are ready; they’ll keep for up to 3 days.

Garnish each portion with the halved blackberries and a tiny sprinkle of Maldon sea salt before serving.

Image supplied

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