For this recipe I have the crunch and colour of the meringue and a sweet freshness through the berry sorbet to assault the senses to give every mouthful a different element. Anchor Food Professionals Culinary Cream is ideal for panna cotta as it is a very consistent and stable cream that will hold in varying conditions well and requires less gelatine than fresh cream.

The simplicity of a panna cotta makes it a great dish to add interesting textures and flavours through other elements.

Manuka honey panna cotta ingredients

  • 1L Anchor Food Professionals Culinary Cream
  • 2 tbsp manuka honey
  • 150g caster sugar
  • 6ea gold gelatine sheets 
  • 1 tsp vanilla paste 



Warm cream, sugar, manuka honey & vanilla. Soak gelatine, drain & stir into cream mix. Pour into dariole moulds and chill for 4–6 hours or until set. 

Raspberry meringue

  • 60g egg whites
  • 90g caster sugar 
  • 50g pure icing sugar 
  • 10g maize cornflour
  • 1 tbsp freeze-dried raspberry powder 


Over a double boiler (bain-marie) combine egg white & caster sugar and warm to 60°C. Pour egg into a mixer and whisk until cool.

Sift in the icing sugar, cornflour, freeze-dried raspberry powder & whisk until combined well and even colour throughout.

Pipe to the desired size (or in large sheets if desired) on a lined baking tray and dehydrate in a warm dry spot for 12 hours. Place in an airtight container and store in a cool dry area. 

Summer berry yoghurt sorbet 

  • 500g mixed frozen berries 
  • 500g caster sugar
  • 400g water
  • 200g De Winkel Yoghurt 
  • 1 tsp vanilla paste
  • 1 tsp glucose


Bring berries, sugar, water, glucose & vanilla to the boil, remove from heat and add yoghurt. Cool in the fridge approximately 1 hour.

Pour sorbet mix into a ice cream churner until set and sorbet consistency is achieved.

Note: If you don’t have an ice cream churner, pour mix into a tray and place in freezer stirring every 30 mins until set and desired sorbet consistency. 

To utilise this recipe all year round, swap out with the fruit seasonally available.

98.5% fat free plain unsweetened acidophilus yoghurt. An incredibly versatile yoghurt that can be eaten on its own or used as an addition to both sweet and savoury recipes.


Anchor™ Culinary Cream has been specially designed for foodservice professionals to use in all cooking applications. Reduce prep time, reheat performance, acid stable, consistently creamy, excellent coating.