Since going to Scotland in the autumn of 2023 I am starting to feel nostalgic for the trip since going right around this time last year. I find myself scrolling through the photos on my phone, looking at the Instagram captions I write to try and capture the beauty and crisp, fresh feeling that comes from breathing in the petrichor.

Some of the things I ate on this trip especially stand out to me. One was an innocuous little dessert from a pub we went to after a day that had to be clocking in at nearly 20,000 steps. We wanted to go anywhere with a table open so when we walked past a pub a tour guide the day before said he loved we went right in.

Dinner on the Royal Mile

Right into the World's End. After a meal of vintage cheddar mac and cheese with a fresh salad, I decided to also get a dessert, the most interesting on their changing dessert menu at the time: fruit punch panna cotta.

This fruit punch panna cotta absolutely hit the spot, so light and refreshing. A puddingy vanilla panna cotta was topped with a generous drizzle of sweet raspberry coulis, and adorned with chopped strawberries, cucumber, and torn spearmint leaves. Can you imagine anything fresher? Fresh was the word of the trip for Scotland. Everything felt refreshing even in the middle of a busy city.

It took a year but I finally treated myself to a little bit of that refreshment back home in South Carolina, where it still feels decidedly unfresh at 83 degrees in October.

Print Pin

Fruit Punch Pann Cotta

Course Dessert

Keyword cucumber, panna cotta, raspberry, strawberries, vanilla

Prep Time 5

Servings 4 servings

Equipment

silicone muffin molds optional

Ingredients

Panna Cotta

⅓ cup whole milk
1 packet Knox unflavored gelatin
¼ cup white sugar
2.5 cups heavy whipping cream
2 vanilla beans split

Raspberry Coulis

12 ounces frozen raspberries thawed
3 tablespoons water
1 tablespoon Triple Sec (or use extra water, as needed to thin)
½ cup white sugar

Assembly

12 strawberries quartered
½ cucumber sliced into discs and halved
fresh mint leaves torn

Instructions

Make the Panna Cotta

Mix the milk with the gelatin and set aside. Make sure to whisk out lumps. See notes for information about handling gelatin without getting lumps.
Over medium heat, mix the cream and sugar in a saucepan. Stir frequently, remove from the heat if it begins to even looks like it might boil.
While that's heating up, split the vanilla beans and scrape out the insides carefully and set aside.
Once the cream has heated to almost bubbling, quickly stir in the gelatin mixture. See notes for information about handling gelatin without getting lumps.
Remove from heat and stir in vanilla bean pieces. Strain out any vanilla bean pod or lumps by using a mesh strainer before pouring the cream mixture into your molds.
If you are not using silicone molds, I recommend pouring it into a large tempered glass bowl and scooping it to serve. Let the cream cool in the molds or bowl before putting plastic wrap on the bottom of the panna cotta to keep it from getting crusty or clumpy. Place in the fridge for 5 hours or overnight, ideally.

Make the Raspberry Coulis

This can also be made ahead so it's nice and cool for serving. Thaw the raspberries in the microwave with the defrost setting in 30 second blasts for 2-3 times.
Once thawed, blend with the sugar, water, and Triple Sec if using until it is a nice, maple syrup-like consistency. Set aside or in the fridge to cool until needed.

Assemble the Panna Cotta

Demold the panna cotta from the silicone mold, or scoop prettily with a spoon onto the serving plates.
Drizzle with the raspberry coulis.
Garnish with the chopped strawberries, cucumber, and mint leaves as desired and serve immediately.

Differences between theirs and mine? My panna cotta was set in a mold, in Scotland it was more of a pudding-y texture. I looked for differences between English panna cotta and American, but couldn't really find anything definitive on the subject so I went ahead with this sturdier, gelatin-infused version. It does have the benefit of visual appeal, especially if you use a fun silicone mold!

Notes on Using Gelatin

Gelatin has a reputation for being tricky to work with, and it is well-earned, believe me. Knox Gelatin, the one you probably have and have seen on the shelves at the grocery store, is the champion on keeping gelatin from clumping up.

For this recipe specifically, you'll want to follow these tips:

Sprinkle the gelatin evenly over the cold liquid (milk in this case) and let stand for 1 minute to help separate the granules. This is called softening.
When you add to the hot liquid (cream in this case), stir constantly for 3 minutes or until the granules are completely dissolved. It really will take longer than you think for the softened granules to dissolve.
Read the Knox link above for everything you've ever wanted to know about gelatin.

Promise me if you're ever in Edinburgh, you'll go to the World's End, and if you're lucky you can try this dessert there and see how it stacks up. If you can't, at least we've got this recipe to enjoy!