Blueberry tea and yoghurt panna cotta with thyme-macerated fruit

Not yet rated

Richard Bainbridge's simple panna cotta recipe is made with creamy yoghurt, fruity blueberry tea and vanilla for a simple make-ahead dessert. The berries on top are coated with a thyme-flavoured syrup, which cuts through the rich dessert beautifully.

First published in 2019




Yoghurt panna cotta

  • 1 tsp blueberry tea leaves, or any flavoured or herbal tea
  • 100ml of whole milk
  • 100g of caster sugar
  • 1 vanilla pod
  • 3 gelatine leaves, soaked in cold water until soft
  • 300g of Greek yoghurt

Macerated fruit


Place the blueberry tea in a cup then pour 100ml of boiling water over the top. Leave to brew for 3 minutes
Place the milk and sugar into a pan. Split the vanilla pod and scrape the seeds into the pan, then throw in the pod as well. Heat gently until the sugar is dissolved
  • 100ml of whole milk
  • 100g of caster sugar
  • 1 vanilla pod
Squeeze the gelatine leaves to remove excess water then add to the milk mixture, stirring until dissolved. Remove from the heat and allow to cool slightly
  • 3 gelatine leaves, soaked in cold water until soft
Strain the blueberry tea into the milk, stir and leave to cool for 10 minutes. This may split the mixture, but it will be fine once it is whisked into the yoghurt
Pour the yoghurt into a bowl and stir to loosen. Remove the vanilla pod from the milk, then pour the milk over the yoghurt. Gently whisk until combined
Divide the mixture between 6 teacups, then place in the fridge to set for at least 2 hours (or overnight)
For the fruit, place the sugar and thyme into a pan with 100ml of water. Bring to a simmer and cook for 3–5 minutes, then remove from the heat and allow to cool to room temperature. Discard the thyme sprig
Wash and dry the berries, then place into a bowl. Pour the thyme-infused syrup over the top, then cover and leave to macerate for 15 minutes
  • 1 handful of raspberries, redcurrants, blueberries or a mix
Remove the panna cottas from the fridge 10 minutes before serving. Spoon over the fruit with some of the juices and serve with a little shortbread on the side

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

Get in touch

Please sign in or register to send a comment to Great British Chefs.