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Panna Cotta with Raspberries and Tucker's Natural Dessert Biscuits

The perfect after-dinner-party dessert can be prepared early, then plated up while the kettle's on. This one fits the bill! You can't go wrong with a tray of Tucker's Natural vanilla (or chocolate) dessert biscuits topped with panna cotta, raspberries and shards of dark chocolate.


Preparation time

20 minutes (4-6 hours before serving), then 5 minutes when ready to serve

Cooking time

30 mins





1L cooking cream (single cream)

5 sheets gelatine

200g dark chocolate, shaved or chopped into thin slivers

100g caster sugar

1 vanilla bean 

1 punnet of raspberries

1 box of Tucker's Natural vanilla (or chocolate) dessert biscuits, to serve



  • Place the whole vanilla bean, sugar and cream in a saucepan and bring almost to the boil.
  • Meanwhile, soak gelatine sheets in cool water.
  • When the gelatine sheets are softened, squeeze out excess water and whisk them into the cream mixture. Simmer very gently for four minutes.
  • Strain the mixture through a fine chinois or sieve and pour into serving dishes (ramekins, dariole moulds or Chinese tea cups will all work well) and refrigerate 4-6 hours, until set.
  • Remove from the fridge a few minutes before serving - they need to be chilled but not too cold or you won't be able to taste the rich creamy flavour. 
  • Spoon onto Tucker's Natural vanilla (or chocolate) dessert biscuits and top each biscuit with a couple of rasberries and shards of chocolate.