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Is there any way of going through a summer without sharing a beautiful recipe made of stone fruit? Nope, didn’t think so! With plenty of peaches, nectarines and apricots still about, I couldn’t resist popping a few extra in my roasting tray to pop on the top of a beautiful panna cotta I’ve been playing with.

Serves: 6
Preparation Time: 15 minutes 
Cooking Time: 30 minutes, plus refrigeration time


  • 4 sheets white leaf gelatine
  • 200g quality eating white chocolate, broken into small pieces
  • 1 cup full cream milk
  • 1 teaspoon culinary lavender
  • 1 cup quality full fat vanilla yoghurt
  • 1 cup thickened cream
  • 1 tablespoon vanilla bean paste 
  • 6 stone fruit, halved (if using apricots) or quartered (if using nectarines or peaches), seed removed
  • 1 tablespoon honey (preferably a leatherwood variety)
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt flakes
  • 3 sprigs fresh thyme, plus a couple extra to garnish


  1. Place the gelatine leaves in a bowl of cold water for 10 minutes.

  2. Heat the chocolate, milk and lavender in a medium saucepan over a medium heat, whisking constantly. Just as its comes to a simmer, remove from the heat. Allow to sit for 5 minutes to allow the lavender flavour to infuse into the milk.

  3. Remove the gelatine leaves from the water, squeeze well to remove the excess water and place in the saucepan with the milk. Whisk well until the leaves have dissolved. Using a fine sieve, strain into a medium sized clean bowl. Discard the lavender.

  4. Add the yoghurt, cream and vanilla to the milk mixture and whisk well to combine.

  5. Divide the mixture into individual moulds/ pots/ glasses and refrigerate for at least 4 hours or overnight.

  6. In the meantime, prepare the stone fruit. Preheat the oven to 190C and place the cut fruit in a medium size baking tray. Add the honey, vanilla, cinnamon, sea salt and thyme leaves and lightly toss about until the fruit is well covered. Make sure the fruit is sitting with their cut sides upright and pop in the oven to roast for 20-25 minutes or until they are slightly browned around the edges. Set aside to completely cool until you are ready to serve.

  7. If you have used moulds, remove the panna cotta from the moulds by dipping the mould into hot water (taking care that no water comes into contact with the panna cotta) and then use a knife to gently run around the inside of the mould. Turn upside down onto a serving plate and gently jiggle until the panna cotta comes free.

  8. Cut the fruit into smaller wedges and place a few on top of each panna cotta. Garnish with extra thyme leaves and serve.