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Coconut Panna Cotta:

  • Coconut cream 400.0 ml
  • CARTE D'OR Panna Cotta 100.0 g
  • Milk (cold) 100.0 ml

Blackberrry Thyme Gin Compote:

  • 1 g or 1 sprig Thyme (minced / chopped)
  • Sugar 30.0 g
  • 50 ml Gin (optional)
  • 10 g Cornstarch
  • Blackberries (fresh / frozen) 350.0 g
  1. Coconut Panna Cotta:

    • Bring the coconut cream to the boil. Remove from the heat. Add the CARTE D'OR Panna Cotta mix and cold milk and whisk until combined. Pour into well greased dariole moulds fill to the very top of the moulds and set in the refrigerator for 2 hours.
  2. Blackberrry Thyme Gin Compote:

    • Add the blackberries, thyme, sugar and gin to a saucepan and bring to the boil. Combine the cornstarch and the CARTE D'OR Wild Berry Sauce and add it to the berry mixture. Stir until the sauce thickens, remove from the heat and set aside.
  3. To Plate:

    • Place dark soil* on the plate, unmould the panna cotta, top with the blackberry thyme gin compote and garnish. *Click here for full recipe.
  4. Garnish:

    • Garnish with coconut shavings and mint leaves.