Lingonberry Jam & White Chocolate Panna Cotta | DonalSkehan.com, Perfect make ahead dinner party dessert.
  • desserts-baking

Lingonberry Jam & White Chocolate Panna Cotta

October 11

Lingonberry jam is more commonly used in savoury dishes but combined with a sweet white chocolate panna cotta it provides balance. This panna cotta can also be made with cloudberries, a sharp wild berry with an orange redish hue. The berries are often made into jam which is used in Sweden as a topping for vanilla ice cream or served with pancakes. Both lingonberry jam and cloudberry jam can be found in IKEA’s food department labeled “Lingon Sylt” and “Hjorton Sylt”.

  • serves Serves 6
  • time 15 mins + chill time


  1. 1. Soak the gelatine leaves in cold water in a shallow dish. Put the sugar and milk in a small pan and stir over a low heat until the sugar has completely dissolved. Bring to the boil, then take off the heat. Take the gelatine out of the water, squeeze out extra liquid and stir into the hot milk. Leave to cool for 10 minutes.
  2. 2. Whisk in the yogurt, melted chocolate and vanilla extract in a medium bowl and pour into individual serving glasses. Chill in the fridge for approximately 3 hours or until set.
  3. 3. To make the sauce, place the jam in a small saucepan with 1 tablespoon of water. Bring to the boil and simmer gently for 5 minutes.
  4. 4. Remove from the heat and pass the mixture through a fine sieve. Serve the set panna cotta topped with the lingonberry jam mixture.


For the panna cotta:

4 gelatin leaves

2 tbsp of caster sugar

4 tbsp milk

500g natural yogurt

1 tsp of vanilla extract

100g white chocolate, melted and cooled

To serve:

300g lingonberry jam